GC-MS法分析比较新疆2种玫瑰花酱的香气成分  

Analysis and Comparison of Aroma Components of Two types of Rose Sauces in Xinjiang by GC-MS

作　　者：姬懿珊 古娜斯·叶尔肯 陶永霞 JI Yi-shan;Gunasi Yeerken;TAO Yong-xia(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐,830052 [2]新疆林业测试中心,乌鲁木齐834000

出　　处：《新疆农业科学》2019年第2期299-307,共9页Xinjiang Agricultural Sciences

基　　金："十二五"国家科技支撑(2015BAD29B04)~~

摘　　要：【目的】分析比较香气成分,研究新疆玫瑰花品种的香气物质。【目的】为新疆特色玫瑰产业的加工技术及产品品质提供一定的理论基础。【方法】采用顶空固相微萃取法(HS-SPME),提取新疆和田地区两种玫瑰花酱中的香气成分,结合气相色谱-质谱联用仪分析香气成分。【结果】和田大马士革玫瑰花酱香气成分的种类主要为醇类(28.57%)、醛酮类(17.14%)、烷类(31.43%)、酸类(2.86%)、酯类(5.71%)、烯烃类(8.57%)、胺类(5.71%)。和田紫枝玫瑰花酱香气成分主要为醛酮类(12.90%)、醇类(22.58%)、烷类(35.48%)、酯类(19.35%)、芳香族化合物(9.68%)。【结论】不同品种的玫瑰花虽含有一定的香气物质,但由于香气成分及含量存在差异,使得其拥有不同的结构及香味。【Objective】This study aims to infer the aroma components of Xinjiang native rose varieties through the analysis of aroma component,so as to provide a theoretical basis for the processing technology and product quality of Xinjiang characteristic rose industry.【Method】Headspace solid-phase micro-extraction(HS-SPME)was used to extract the aroma components of two rosettes from Hetian area of Xinjiang,and the aroma components were analyzed by gas chromatography-mass spectrometry.【Result】The results showed that the aroma components of Hetian Damascus rose sauce were mainly alcohols(28.57%),aldehydes and ketones(17.14%),alkanes(31.43%),acids(2.86%),esters(5.71%),olefins(8.57%),amines(5.71%).The aroma components of Hotan Rosebud are mainly aldehydes and ketones(12.90%),alcohols(22.58%),alkanes(35.48%),esters(19.35%),aromatic compounds(9.68%).【Conclusion】Although different varieties of roses contain certain aroma substances,they have different structures and aromas due to differences in aroma components and contents.

关 键 词：大马士革玫瑰花 紫枝玫瑰花 香气成分 HS-SPME GC-MS 

分 类 号：S129[农业科学—农业基础科学]