核桃壳提取物的制备及成分分析  

Preparation and Component Analysis of Walnut Shell Extract

作　　者：潘玉灵 张欣敏[1] 周芸[1] 董振山 张峻松 黄善松[1] PAN Yuling;ZHANG Xinmin;ZHOU Yun;DONG Zhenshan;ZHANG Junsong;HUANG Shansong(China Tobaco Guangxi Industrial Co.,Ltd.,Nanning,Guangxi 530001,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,He'nan 450002,China)

机构地区：[1]广西中烟工业有限责任公司,广西南宁530001 [2]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《农产品加工》2024年第14期66-69,共4页Farm Products Processing

摘　　要：利用乙醇回流萃取的萃取方式,制备得到核桃壳提取物,采用静态顶空进样方式,并通过GC-MS法对其化学成分进行分析鉴定。结果表明,核桃壳提取物中有50种成分被鉴定出,主要包含亚油酸乙酯(15.71%)、丁香醛(8.85%)、香兰素(8.04%)、油酸乙酯(7.95%)、松柏醛(7.47%)、3,5-二甲氧基-4-羟基肉桂醛(5.23%),在卷烟中使用具有浓郁的木香、烘焙香和甜香香气特征。Ethanol reflux extraction was used to prepare walnut shell extract,its chemical components were analyzed by static headspace injection and gas chromatography-mass spectrometry.The results showed that there were 50 volatile components identified in the walnut shell extract,mainly including ethyl linoleate(15.71%),eugenol(8.85%),vanillin(8.04%),ethyl oleate(7.95%),coniferal(7.47%),3,5-dimethoxy-4-hydroxycinnamaldehyde(5.23%),using in cigarettes with strong woody,baking,and sweet aroma characteristics.

关 键 词：核桃壳提取物 成分分析 气相色谱质谱联用仪 静态顶空 

分 类 号：TS201.4[轻工技术与工程—食品科学]