小茴香储存过程中挥发性成分的变化  

The Changes of Volatile Components in Foeniculum vulgare Mill During Storage

作　　者：罗静[1] 钟永科[1] 李明明[1] 范会[1] 

机构地区：[1]遵义医学院药学院,贵州遵义563000

出　　处：《中国调味品》2016年第3期49-52,共4页China Condiment

基　　金：贵州省科技厅自然科学基金资助项目(黔科合J字[2008]2233)

摘　　要：采用固相微萃取-气质联用技术,测定了储存12个月的小茴香挥发性成分,探讨了其储存中挥发性成分的相对含量变化。结果发现:小茴香储存中除主要成分反式茴香脑和爱草脑的含量相对稳定外(在储存初始及3,6,9,12个月的总含量分别是72.2%,85.49%,93.06%,95.89%,90.13%),其他成分含量变化较大,其中,茴香醛含量增加,由起初的0.47%不断增加到6.1%;芳樟醇和萜类成分含量减小,且都在储存前半期,芳樟醇由初期的9.72%减少到0.28%,而萜类成分个数由14个减少到10个,总含量也由14.87%减少到2.51%(主要成分柠檬烯由初期的7.98%减少到1.52%)。此外,小茴香在储存中期还有少量酯类产生,尾期主要是酸类和醇类,它们的含量均不高。The changes of volatile components in Foeniculum vulgare Mill during 12months＇ storage are analyzed and discussed using gas chromatography-mass spectrometry（GC-MS）coupled to solid phase microextraction（SPME）.It is found that besides the main ingredients trans-anethole and estragole（the relative total content is 72.2%,85.49%,93.06%,95.89%,90.13%in the origin and3,6,9,12 months＇ storage respectively）,the content of others changes significantly.The relative content of anisealdehyde increases to 6.1%from 0.47% after the storage of 12 months.The relative content of linalool reduces to 0.28% from 9.72% at the time of 6 months＇ storage.With the same storage time,the relative total content of terpenoids reduces to 2.51% from 14.87%（the main ingredient limonene reduces to 1.52%from 7.98%）.Besides,small amount of esters（at the medium of storage）,acids and alcohols（at the end of storage）is also detected in the storage.

关 键 词：小茴香 储存 挥发性成分 固相微萃取 

分 类 号：TS202.3[轻工技术与工程—食品科学]