两种前处理方法在云南小粒咖啡香气成分分析中的对比  

Effect of Two Extraction Methods on Aromatic Constituents of Coffee Arabica in Yunnan Province

作　　者：周斌[1] 任洪涛[1] 秦太峰[1] 

机构地区：[1]云南省香料研究开发中心,云南昆明650051

出　　处：《现代食品科技》2013年第7期1716-1720,共5页Modern Food Science and Technology

基　　金：云南省应用基础研究面上项目(2011FZ095)

摘　　要：为了研究云南小粒咖啡的香气成分,采用正己烷、二氯甲烷、甲醇三种溶剂超声提取法和同时蒸馏萃取法对云南小粒咖啡中的香气成分进行了提取,采用了气相色谱-质谱联用仪对云南小粒咖啡中的香气成分进行了分析检测。采用不同溶剂超声提取法,共分离鉴定了53种成分,提取到的主要成分是酯类,并且随着溶剂极性的增加,提取的香气成分总类也在增加。采用同时蒸馏萃取法提取分离了88种香气成分,主要提取物是糠醇(32.80%)、糠醛(6.37%)、5-甲基呋喃醛(7.63%)、2-甲基吡嗪(4.67%)、2-乙基-5-甲基呋喃(3.64%)、2-乙基吡嗪(1.10%)、N-甲基-2-吡咯甲醛(1.27%)等。从分析结果看出不同提取方法提取的香气成分有显著差别,可以分别在不同的研究工作中应用。The coffee Arabica in Yunnan was extracted by two different methods,ultrasonic extraction with three solvents（hexane,dichloromethane and methanol）,and simultaneous distillation extraction（SDE）.The aromatic constituents of the extracts were identified by GC-MS.The analytical results showed that 53 compounds were identified by ultrasonic-assisted solvent extraction.The main compounds were esters.The numbers of aroma components were increased along with the increase of the solvent polarity.88 Compounds were identified by SDE.The main aromatic compounds were 2-furanmethanol（32.780%）,furfural（6.37%）,2-furancarboxaldehyde,5-methyl-furan aldehyde（7.63%）,,2-methyl-pyrazine（4.67%）,2-ethyl-5-methyl-furan（3.64%）,2-ethyl-pyrazine（1.10%）,N-methyl-2-pyrrole formaldehyde（1.27%）.The results showed an evident difference in aromatic constituents of coffee Arabica by different extraction methods.

关 键 词：云南小粒咖啡 香气成分 不同溶剂超声提取 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]