腌渍紫苏叶挥发性成分变化的分析  

Analysis of the volatile components changes in pickled perilla leaves

作　　者：何东[1] 吕晓玲[1] 王超[1] 赵宇[1] 郭宇[1] 赵雪[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2016年第8期191-198,共8页China Food Additives

摘　　要：紫苏叶精油在食品、医药、化工行业具有广阔的应用前景。腌渍紫苏长期作为半成品大量出口到日本、韩国等地。本文研究了新鲜紫苏叶和腌渍紫苏叶挥发性成分含量及组成成分的相对含量及变化。使用气相色谱-质谱联用技术对采用药典推荐水蒸馏方法提取的紫苏叶精油进行取样分析,对比新鲜紫苏叶与腌渍紫苏叶精油在7d、14d、21d、28d时精油含量与各挥发性物质的相对含量。对比分析的结果表明精油的含量总体上呈现降低的趋势;其中的挥发物质种类在腌制前的27种到腌制末期的20种,发现在新鲜紫苏叶与腌制后4周内紫苏叶精油主要挥发性成分含量相似及相对含量超过1%的挥发性成分的相对含量达到总含量的85%以上。其中柠檬烯的相对含量由新鲜紫苏的12.36%到腌制28天后的20.65%。Perilla leaves essential oil has a wide application in food, medicine, chemical industry. Pickled perilla as the semi-finished products are exported to Japan, South Korea and other places for a long time. The fresh perilla leaves and the pickled perilla leaves essential oil were studied and the volatile components changes in Fresh and Pickled Perilla Leaves were analyzed. The fresh Perilla leaves and pickled perilla leaves essential oil were extracted by steam distillation method which recommended by Chinese pharmacopoeia and were identified by gas chromatography - mass spectrometry （GC-MS） technology. Compare the relative content and chemical constituents of fresh perilla leaves essential oil and pickled perilla leaves （picked in 7d, 14d, 21d, 28d） essential oil, the results showed that essential oil content was decreasing. However, 27 kinds volatile species have been identified in fresh perilla leaves essential oil and 20 kinds volatile species have been identified in pickled perilla leaves picked in 4 weeks. The content of major component have a similar trend between fresh perilla leaves and pickled perilla essential oil. Besides, more than 1% of the relative content of volatile components contributed to more than 85% of the total content. The relative content of limonene in fresh pefilla essential oil varied from 12.36% to 20.65% after 28 days curing.

关 键 词：紫苏 腌制 精油 GC-MS 

分 类 号：TS202.1[轻工技术与工程—食品科学]