甜玉米须和糯玉米须挥发性成分分析  

Analysis of Volatile Flavor Components in Chinese Sweet Corn Silk and Waxy Corn Silk

作　　者：任虹[1] 张乃元[2] 刘玉平[1] 田文静[1] 张瑞[1] 胡仁杰[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食品添加剂与配料北京高校工程研究中心食品质量与安全北京实验室,北京100048 [2]武汉大学公共卫生学院,武汉430071

出　　处：《中国食品学报》2013年第11期169-178,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)课题(2007AA09Z411)

摘　　要：采用同时蒸馏萃取法提取甜玉米须和糯玉米须的天然挥发性成分,通过气相色谱-质谱联用(GC-MS)分析比较不同蒸馏时间二者挥发性成分的差异。结果表明,甜玉米须和糯玉米须的天然挥发性主体成分基本相同,包括醇类、醛类、酮类、酚类、酯类、烷烃、芳烃等,其中,酚类、酯类和多环芳烃类的相对含量较高。蒸馏时间不同,两种玉米须挥发性成分的种类及含量有差别。甜玉米须中,酚类成分最佳蒸馏时间4 h,相对含量达88.97%;酯类的最佳蒸馏时间为2 h,相对含量为6.28%;多环芳烃的最佳蒸馏时间为6 h,相对含量为30.99%。糯玉米须中,酚类成分的最佳蒸馏时间是2 h,含量达49.66%;酯类的最佳蒸馏时间为6 h,相对含量达74.04%;多环芳烃类的最佳蒸馏时间为4 h,含量为12.26%。以上研究结果对确定玉米须挥发性有效成分及其开发利用提供科学依据。Volatile flavor components in Chinese sweet corn silk and Chinese waxy corn silk were extracted at dif- ferent distillation time by a simultaneous steam distillation extraction method and analyzed through gas chromatography and mass spectrometry （GC-MS）. The volatiles in two kinds of corn silk were different, however, the main flavor con- stituents were primarily similar. The predominant components in two kinds of corn silk were alcohols, aldehydes, ke- tones, phenols, esters, alkanes and polycyclic aromatic hydrocarbons, in which the relative content of phenols, esters and polycyclic aromatic hydrocarbons were higher. In addition, the volatiles in both corn silk were different with lengthen of distillation time. In Chinese sweet corn silk, the optimum distillation time of phenols, esters and polycyclic aromatic hydrocarbons was 4 h, 2 h and 6 h, and their relative content was 88.97%, 6.28% and 30.99%, respectively. While in Chinese waxy corn silk, the optimum distillation time of phenols, esters and polycyclic aromatic hydrocarbons was 2 h, 6 h and 4 h, and their relative content was 49.66%, 74.04% and 12.26%, respectively. This study provides scientific basis for the identification of effective volatile constituents in both Chinese sweet corn silk and Chinese waxy corn silk as well as for their exploitation.

关 键 词：甜玉米须 糯玉米须 同时蒸馏萃取 GC-MS 挥发性风味成分 

分 类 号：R284[医药卫生—中药学] TS201.2[医药卫生—中医学]