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采用同时蒸馏萃取法提取黄葵籽中的挥发性成分,并利用GC-MS分析检测。结果表明:共鉴定出黄葵籽中挥发性香味成分65种,包括酯类24种、烯烃类21种、醇类10种、醛酮类5种、酸类2种,且超过20种成分为首次在黄葵籽中发现。相对含量较高的为乙酸金合欢酯(56.42%)、黄葵内酯(13.60%)、乙酸月桂酯(5.03%)、乙酸癸酯(3.73%)等成分。其中黄葵内酯作为其最具特征性的成分,为黄葵籽提供了强烈而持久的麝香气息,而以乙酸金合欢酯为代表的酯类以及其他醇类和萜烯类成分共同构成其特征香韵。这些成分可为黄葵籽及其提取物的调香应用和进一步开发提供一定的数据支撑。
Simultaneous distillation extraction of volatile components in the yellow sunflower seeds, and the use of GC-MS analysis of detection. The results showed that 65 flavors of volatile components were identified, including 24 esters, 21 olefins, 10 alcohols, 5 aldehydes and ketones, 2 acids and more than 20 components Times found in the yellow sunflower seeds. Relatively high content of acacia acetate (56.42%), fullerene (13.60%), lauryl acetate (5.03%), decyl acetate (3.73%) and other ingredients. Among them, as the most characteristic component of the brimstone lactone, it provides intense and long-lasting musk odor to the yellow sunflower seed, while esters represented by the acacia acetate and other alcohols and terpenes constitute Characteristic fragrance. These ingredients can provide some data support for flavoring application and further development of the yellow sunflower seed and its extract.