气相色谱-质谱法结合保留指数对比花椒提取物初步分析梁平柚麻味物质的组成成分  

GC-MS Combined with Retention Indices for Identification of Numb-Taste Components in Liangpin Pomelo(Citrus maxima(Burm.) Merr.cv.Liangpin Yu) in Comparison with Zanthoxylum schinifolium Fruits

作　　者：白小鸣 王华[2] 曾小峰[2] 谈安群[2] 郭莉[2] 全海慧 陈祖谋 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学柑桔研究所,重庆400712 [3]重庆市蜜柚深加工企业工程技术研究中心,重庆405200

出　　处：《食品科学》2015年第18期103-107,共5页Food Science

基　　金：公益性行业(农业)科研专项(201503142);重庆市应用开发计划项目(cstc2013yykf B00001)

摘　　要：采用超声波辅助-乙醚提取法对梁平柚果肉(干燥和未干燥)、外果皮(干燥和未干燥)及花椒进行提取,利用气相色谱-质谱分别测定了5种样品提取物的组分,结合Kovats保留指数对其主要成分进行定性分析。结果在花椒提取物中鉴定出6种酰胺类化合物;在梁平柚的4种样品中,没有检测出酰胺类化合物;通过对鉴定出的化合物的定性分析及查阅相关文献,确定梁平柚中的麻味物质并不是酰胺类化合物,与引起花椒麻味的物质并不相同。The components of the exocarp and flesh（in fresh and dried forms） of Liangping pomelo and Zanthoxylum schinifolium fruits were extracted using ultrasonic-assisted ether extraction method and analyzed by gas chromatographymass spectrometry（GC-MS） combined with the retention indices（RI）. The results showed that there were 6 amide compounds detected in Zanthoxylum schinifolium. Amide compounds were identified in none of the four samples of Liangping pomelo Through qualitative analysis of the compounds and comparison with relevant literature data, the numb-taste components of Liangping pomelo were not the amide compounds and different from those of Zanthoxylum schinifolium.

关 键 词：梁平柚 花椒 气相色谱-质谱法 保留指数 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]