莳萝籽中挥发性香味成分的分析研究  

Analysis of Volatile Aroma Components in Dill Seeds(Anethii fructus)

作　　者：王花俊 王军 楚首道 刘利锋[3] 张峻松 WANG Hua-jun;WANG Jun;CHU Shou-dao;LIU Li-feng;ZHANG Jun-song(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Golden Leaf Production and Manufacturing Center of China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China;Technical Center of China Tobacco Shandong Industrial Co.,Ltd.,Qingdao 266101,China;Guangzhou Pinyan Food Science and Technology Co.,Ltd.,Guangzhou 510167,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450002 [2]河南中烟工业有限责任公司黄金叶生产制造中心,郑州450016 [3]山东中烟工业有限责任公司技术中心,山东青岛266101 [4]广州品研食品科技有限公司,广州510167

出　　处：《中国调味品》2019年第11期141-142,156,共3页China Condiment

基　　金：广西中烟工业有限公司项目(201745000034012)

摘　　要：为阐明莳萝籽中挥发性香味成分特征组成,对莳萝籽中的挥发性香味成分利用同时蒸馏萃取法进行提取、分离,各类挥发性香味成分经气相色谱-质谱法分离、鉴定,共鉴定出29种香味成分,占总质量分数的96.63%,对各种成分的含量利用峰面积归一化法进行定量,其主要成分为D-香芹酮(43.54%)、柠檬烯(25.85%)、莳萝醚(7.59%)、二氢香芹酮(5.30%)、α-水芹烯(3.70%)、二氢香芹醇(1.05%)等。In order to study the characteristic composition of volatile aroma components in dill seeds(Anethiifructus),the volatile aroma components in dill seeds are extracted and isolated by simultaneous distillation and extraction(SDE).The volatile aroma components are isolated and identified by GC-MS method,and 29 componentsare identified,amounting for 96.63%of the total massfraction.The relative content of various components is quantified by using peak area normalizationmethod.The main flavor compounds are D-carvone(43.54%),limonene(25.85%),dillether(7.59%),dihydrocarvone(5.30%),α-phellandrene(3.70%),dihydrocarveoll(1.05%),etc.

关 键 词：莳萝籽 同时蒸馏萃取 挥发性成分 气相色谱-质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]