八角茴香挥发性风味成分的研究  

Study on the aroma compounds released from star anise fruits

作　　者：李祖光[1] 许丹倩[1] 徐振元[1] 

机构地区：[1]浙江工业大学化学工程与材料学院,浙江杭州310014

出　　处：《中国调味品》2003年第10期13-15,20,共4页China Condiment

基　　金：浙江省分析测试基金资助课题(02061)

摘　　要：采用固相微萃取采集八角茴香的挥发性成分,用色谱 质谱联用分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分,鉴定出反式茴香脑(80.76%),柠檬烯(6.93%),草蒿脑(2.07%),β-石竹烯(1.45%),α-香柠檬烯(0.99%),3-蒈烯(0.89%),β-雪松烯(0.82%),茴香醛(0.56%),异石竹烯(0.56%),芳樟醇(0.50%)等44种化合物。The headspace constituents of the Star anise fruits(Illicium verum H.)were investigated by gas chromatography-mass spectrometry.The headspace volatiles were sampled by solid-phase microextraction (SPME).SPME sampling was conducted with 30 μm PDMS fiber at 25±5℃ for 20 min.The fibers were desorbed in a GC injection liner at 250℃ for 5 min. A capillary column of fused silica CP-Sil 8 was employed in GC/MS analysis.The chemical constituents were separated and identified as trans-anethole (80.76%),D-limonene(6.93%),estragole(2.07%),β-caryophyllene(1.45%),α-bergamotene(0.99%),3-carene (0.89%),B-cedrene(0.82%),anisaldehyde(0.56%)isocaryophillene(0.56%),linalool (0.50%),and a total of 44 volatile compounds were identified in this study.

关 键 词：固相微萃取 气相色谱-质谱法 八角茴香 挥发性成分 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程] O658[轻工技术与工程—食品科学与工程]