枣花及枣花蜜香气成分分析  

Analysis of Aroma Components from Jujube Flowers and Honey

作　　者：敖常伟[1] 吕姗[1] 吴香菊[1] 赵智慧[2] 刘孟军[2] AO Changwei;Lü Shan;WU Xiangju;ZHAO Zhihui;LIU Mengjun(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Research Center of Chinese Jujube,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学中国枣研究中心,河北保定071000

出　　处：《食品科学》2018年第20期182-189,共8页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD14B03)

摘　　要：为鉴定枣花中主要香味化合物,比较不同开花时期的枣花香气成分的变化,以及枣花与枣花蜜香气成分的关联。采用顶空固相微萃取提取样品中的挥发性物质并优化提取条件,采用气相色谱-质谱-嗅觉(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)法对提取的挥发物进行分析鉴定。GC-MS-O鉴定枣花的主要香气成分为2-甲基丁酸乙酯、异戊酸乙酯、(E)-2-甲基-2-丁烯酸乙酯、3-己烯醇乙酯、α-罗勒烯、4,8-二甲基-1,3,7-壬三烯、4-甲基-戊酸乙酯、苯甲酸乙酯、α-法尼烯、月桂酸甲酯和2-甲基-环丁酮。这些成分呈现的枣花气味类型主要有果香味、花香味、酸味和青草味。枣花与枣花蜜共有香气物质为(E)-3-己烯-1-醇、异辛醇、芳樟醇、苯甲醇、乙酸、正己酸、正辛酸、壬酸、月桂酸、肉豆蔻酸、棕榈酸、2,6-二甲基-1,3,5,7-辛四烯、苯酚、水杨酸甲酯、甲氧基苯基-肟、萘和3-氰基吡啶。以上共有成分是枣花蜜具有枣花气味特征的主要原因。The volatile compounds of jujube flowers at different stages of maturity and jujube honey were extracted by solid-phase microextraction （SPME） and characterized by gas chromatography-mass spectrometry-olfactometry （GCMS-O）. SPME conditions were optimized. The main aroma compounds of jujube flowers were 2-ethyl butyrate, ethyl valerate, （E）-2-methyl-2-maleate, 3-enol ethyl ester, α-ocimene, 4,8-dimethyl-1,3,7-nonyl triene, α-farnesene, 2-methyl ethyl butyrate, 4-methyl-pentanoic acid ethyl ester, ethyl benzoate, lauric acid methyl ester, and 2-methyl cyclobutanone. The aroma descriptions of jujube flowers detected by GC-O were fruity, floral, sour and grassy. The aroma compounds in both jujube flowers and honey were （E）-3-hexen-1-alcohol, isooctyl alcohol, linalool, benzyl alcohol, acetic acid, hexanoic acid, octanoic acid, azelaic acid, lauric acid, myristic acid, palmitic acid, 2,6-methyl-1,3,5,7-octatetraene, phenol, methylis salicylas, methoxy phenyl oxime, naphthalene, and 3-cyanopyridine, which were mainly responsible for the characteristic jujube flower aroma of jujube honey.

关 键 词：枣花 枣花蜜 挥发性成分 气相色谱-质谱-嗅味测量法 固相微萃取 

分 类 号：TS201.1[轻工技术与工程—食品科学]