微波-同时蒸馏萃取红薯叶茶香气成分及其GC-MS分析  

GC-MS analysis of aroma components extracted from sweet potato leaf tea by microwave-simultaneous distillation and extraction

作　　者：孟爱丽[1] 刘晓博[1] 司辉清[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2013年第4期109-113,共5页Science and Technology of Food Industry

摘　　要：采用微波-同时蒸馏法提取红薯叶茶的香精油,然后经气相色谱-质谱联用技术对香气成分进行分离鉴定,共鉴定出97种成分,占红薯叶茶香气成分总峰面积的83.95%。其中主要香气成分为α-荜澄茄烯醇(1.07%)、1,2,3,4,4α,7-六氢化-1,6-二甲基-4-(1-甲基乙基)萘(1.22%)、(1S-cis)-1,2,3,5,6,8α-六氢化-4,7-二甲基-1-(1-甲基乙基)萘(1.32%)、2,6-二甲基-6-(4-甲基-3-戊烯基)-双环[3.1.1]庚-2-烯(1.37%)、γ-榄香烯(1.38%)、叶绿醇(1.65%)、石竹烯氧化物(2.07%)、8-异丙基-1,5-二甲基-环十碳-1,5-二烯(8.49%)、石竹烯(14.61%)等。鉴定的物质大多数为萜烯类及其衍生物,具有一定的生理活性。The aroma components were extracted from sweet potato leaf tea by simultaneous distillation and extraction,and analyzed by gas chromatography-mass spectrum （GC-MS）. 97 kinds of components were identified ,which accounted for 83.95% of the total peak area of the aroma components. Among them,the major components were alpha- cadinol （ 1.07% ）, 1,2,3,4,4a, 7- hexahydro- 1,6-dimethy1-4- （ 1 - methylethyl ） naphthalene （ 1.22% ）, （ lS-cis ） - 1,2,3,5,6,8a-hexahydro-4,7-dimethyl- 1 - （ 1 -methylethyl ）naphthalene （ 1.32 % ）, 2,6 - d imethyl - 6 - （ 4 - methyl - 3 - pentenyl ） bicycle [ 3.1.1 ] hept - 2 -ene （ 1.37 % ）, gamma- elemene （ 1.38% ）, ptytol （ 1.65% ）, caryophylleneoxide （ 2.07% ）, 8-isopropenyl- 1,5-dimethyl- cyclodeca- 1,5-diene （8.49%）, caryophyllene （14.61%）, et al. Components which were identified were terpenes and derivative, its had physiological activity.

关 键 词：红薯叶茶 香气成分 微波辅助-同时蒸馏萃取 气相色谱-质谱 

分 类 号：TS201.1[轻工技术与工程—食品科学]