麸炒白僵蚕中挥发性成分提取与分析  

Extraction and Analysis of Volatile Flavor Constituents from Bran Fried Bombyx Batryticatus

作　　者：官伟[1] 韩帅[1] 高婷婷[1] 刘玉平[1] 

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室,北京100048

出　　处：《时珍国医国药》2013年第10期2399-2402,共4页Lishizhen Medicine and Materia Medica Research

基　　金：北京工商大学研究生科研学术创新基金项目(No.19000101026)

摘　　要：目的对麸炒白僵蚕中的挥发性成分进行提取与分析。方法采用同时蒸馏萃取和固相微萃取的方法对麸炒白僵蚕中的挥发性成分进行提取,利用气相色谱-质谱联用仪分析。结果共鉴定出61种组份,其中醛类化合物13种、酮类化合物6种、酸类化合物3种、杂环类化合物23种、醇类化合物7种、烃类化合物5种、酯类化合物2种、酰胺类化合物2种。结论两种方法中均鉴定出的挥发性成分有20种,它们是麸炒白僵蚕的主体香气成分,其香气掩盖了生僵蚕的腥咸味。Objective To extract and analyze the volatile constituents in Bran Fried Bombyx Batryticatus （BFBB）. Methods The volatile components were extracted by simultaneous distillation and extraction（SDE） and solid phase microextrac- tion （SPME）. The extractives were analyzed by gas chromatography -mass spectrometry. Results Sixty -one compounds were i- dentified including 13 aldehydes, 6 ketones and 3 carboxylic acids, 7 alcohols, 6 hydrocarbons, 2 esters and 2 amides. Conclu- sion There were 20 compounds, which were all identified in the two extracts. They were the main aroma components of BFBB. Their odor could cover up the unpleasant smell of Bombyx Batryticatus, which usually causes patients discomfort.

关 键 词：麸炒白僵蚕 挥发性成分 同时蒸馏萃取 固相微萃取 中药 

分 类 号：R284.2[医药卫生—中药学]