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作 者:程碧君 李天娇 CHENG Bi-jun;LI Tian-jiao(College of Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101,Jilin,China)
机构地区:[1]吉林农业科技学院食品工程学院,吉林吉林132101
出 处:《食品研究与开发》2020年第15期46-50,共5页Food Research and Development
基 金:吉林农业科技学院博士启动基金项目(吉农院合字[2019]第0277号);吉林农业科技学院青年基金项目(吉农院合字[2019]第0549号)。
摘 要:采用顶空-气相色谱质谱联用技术(headspace gas chromatography mass spectrometry,HS-GC-MS)对贮藏后芹菜叶粉挥发性成分进行检测,研究芹菜叶粉挥发性成分的变化.结果表明:新鲜芹菜叶粉中挥发性成分由柠檬烯(88.03%)、月桂烯(4.09%)、芹子烯(3.55%)、罗勒烯(3.4%)、环庚三烯(1.2%)、石竹烯(0.92%)组成.常温避光贮藏6个月后,芹菜叶粉中挥发性成分由柠檬烯(79.13%)、对乙基苯乙酮(12.08%)、dl-樟脑醌(6.55%)、月桂烯(1.73%)、环庚三烯酮(1.21%)、2'-羟基-3-苯基苯丙酮(0.51%)组成.贮藏期间,芹菜叶粉中柠檬烯、月桂烯和罗勒烯发生氧化可能生成对乙基苯乙酮、dl-樟脑醌,芹子烯和石竹烯发生氧化可能生成2'-羟基-3-苯基苯丙酮,环庚三烯发生氧化可能生成环庚三烯酮.同时,感官评价表明,贮藏后的芹菜叶粉香味减弱,品质下降.可能是因为芹菜叶粉中挥发性成分发生氧化等化学反应,挥发性成分含量下降,使芹菜叶粉的香味发生改变.因此,芹菜叶粉中挥发性成分,如柠檬烯、月桂烯、芹子烯、罗勒烯、石竹烯可作为芹菜及其制品品质评价的参考指标.The volatile components of celery leaf meal were detected by headspace-gas chromatography-mass spectrometry(HS-GC-MS)to study the changes of volatile components in celery leaf meal after storage.The results showed that the volatile components of fresh celery leaf powder included limonene(88.03%),laurelene(4.09%),celeryne(3.55%),baselene(3.4%),cycloheptane(1.2%)and caryophyllene(0.92%).After 6 months at room temperature and in dark the volatile components in celery leaf powder were composed of limonene(79.13%),p-ethylacetophenone(12.08%),dl-camphorquinone(6.55%),laurelene(1.73%),cycloheptanetrienone(1.21%)and 2'-hydroxy-3-phenylacetone(0.51%).During storage,limonene,laurelene and baselene in celery leaf powder could be oxidized to p-ethylacetophenone,dl-camphorquinone,the oxidation of celery and caryophyllene may formed 2'-hydroxy-3-phenylacetone,and cycloheptadiene could be oxidized to cycloheptanedienone.Meanwhile,sensory evaluation showed that the aroma and quality of celery leaf powder decreased after storage,which may be due to the chemical reactions such as oxidation of volatile components in celery leaf meal and the decrease of the content of volatile components.Therefore,the volatile components in celery leaf powder,such as limonene,laurelene,celeryne,baselene and caryophyllene,could be used as reference indicators for quality evaluation of celery and its products.
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