摘要
采用溶剂辅助风味蒸发法(SAFE),结合气相色谱-质谱联机(GC-MS),通过双柱对新鲜芫荽中的挥发性成分进行了鉴定,并通过谱库检索和保留指数比对,共计从新鲜芫荽中鉴定出化合物87种,其中烃类28种,醛类20种,醇类22种,酸类4种,酯类7种,酮类3种,杂环及其他类3种。通过芳香萃取物稀释分析法(AEDA),结合气相色谱-嗅闻技术(GC-O)对新鲜芫荽进行了分析,共鉴定出21种活性香气成分,其中关键性香气成分有5种[香气稀释因子(FD)≥81],分别是反-2-十二烯醛、反-2-十三烯醛、反-2-十四烯醛、3-甲硫基丙醛、反-2-癸烯醛。
Volatile compounds of fresh coriander were extracted by solvent-assisted flavor evaporation （SAFE） and analyzed by gas chromatography-mass spectrometry （GC-MS）. By NIST 11 Mass Spectral Library searching and retention index comparison, a total of eighty-seven compounds, including hydrocarbons （28） , aldehydes （ 20 ）, alcohols （ 22 ）, organic acids （ 4 ）, esters （ 7 ） , ketones （ 3 ）, amines and others （3） were identified. Gas chromatography-olfactometry （GC-O） combined with aroma extract dilution analysis （AEDA） was applied to identify aroma-active compounds in the fresh coriander, and twenty-one characteristic aroma compounds were identified. Among the compounds identified, trans-2-dodecenal, trans-2-tridecenal, trans-2-tetradecenal, 3-（ methylthio ） propionaldehyde and trans-2-decenal had larger contribution on the aroma of fresh coriander and their flavor dilution （FD） factors were all greater than 81.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2017年第8期893-899,共7页
Fine Chemicals
基金
国家重点研发计划(2016YFD0400705)
国家自然科学基金青年基金项目(31401604)~~
