云南松露挥发性风味物质GC-MS分析  

Study on Constituents of Volatile Oils of Tuber melanosporum

作　　者：李维莉[1] 马银海[1] 彭永芳[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650214

出　　处：《食品研究与开发》2012年第12期138-140,共3页Food Research and Development

摘　　要：采用同时蒸馏萃取-气相色谱-质谱联用法(SDE-GC-MS)测定云南松露(Tuber melanosporum)中的挥发性成分,分离并鉴定出21个组分,占峰面积的74.63%,并用峰面积归一化法测定了各成分的质量分数。主要香气化合物有:晚香玉内酯(1.79%)、亚油酸乙酯(2.05%)、1-(1-亚甲基-2-丙烯基)环己醇(4.37%)、2-苯乙醇(6.86%)、棕榈酸(16.48%)、亚油酸(33.76%)。The volatile oils of Tuber melanosporum were extracted with simultaneous steam distillation extract（SDE）as well as analyzed and identified by GC-MS.Twenty-one constituents had been identified from the volatile oils.The relative contents of absorbed volatiles were 74.63 % of the total area of the peaks.The relative contents of the constituents were determined by area normalization method.The key constituents were Dihydro-5-[（Z,Z）-octa-2,5-dienyl]-2（3H）-furanone（1.79 %）、Linoleic acid ethyl ester（2.05 %）、cyclopentanol,1-（1-methylene-2-propenyl）-（4.37 %）、Benzeneethanol（6.86 %）、Hexadecanoic acid（16.48 %）、9,12-Octadecadienoic acid（Z,Z）-（33.76 %）.

关 键 词：云南松露 挥发性 GC-MS 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]