果胶酶处理软枣猕猴桃挥发性成分的研究  

Analysis of Essential Oil from Actinidia Arguta by GC/MS with Pretreatment of Pectinase

作　　者：杨婧[1,2] 张博[2] 辛广[1,2] 李书倩[1,2] 孙晓荣[1] 刘长江[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]鞍山师范学院化学系,辽宁鞍山114007

出　　处：《食品研究与开发》2012年第11期6-9,共4页Food Research and Development

基　　金：国家农业公益性行业专项(200903013)

摘　　要：利用同时蒸馏萃取装置分别提取添加1%果胶酶软枣猕猴桃和对照处理的东北野生软枣猕猴桃果实的挥发油物质,利用GC-MS联用技术分离并确认其中化学成分,用峰面积归一法通过G1701BA化学工作站数据处理系统得出各种化学成分中在挥发性成分的相对含量。结果表明:不同处理的软枣猕猴桃的挥发性成分组成存在一定差异,从对照处理软枣猕猴桃中鉴定化学成分20种,其主要成分是醛类,醇类、酯类和其他化合物,占挥发油总量的53.18%;从添加1%果胶酶的软枣猕猴桃中鉴定出化学成分为32种,其中主要成分为酚类,醇类、烯烃类和其他化合物,占挥发油总量的50.76%。The essential oils of ck processing and adding 1% pectinase Actinidia arguta Sieb.et Zucc was obtained by using simultaneous distillation extraction （SDE） ,and chemical compounds were separated and identified by GC-MS.The results indicated that the compounds from two Actinidia arguta Sieb.et Zucc were different. 20 chemical components were identified from ck processing. The major components in essential oil were aldehydes, alcohols,estes and other compounds. Accounting for 53.18 % of total volatile components. 32 chemical components were identified from 1% pectinase Actinidia arguta Sieb.et Zucc. The major chemical components were phenolic, alcohols, olefin and other compounds, accounting for 50.76 %, respectively.

关 键 词：果胶酶 软枣猕猴桃 挥发性成分 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]