不同前处理方法对提取香橼果皮中挥发性成分的影响
详细信息 查看官网全文
- 英文论文题名：Effects of different pretreatment methods on the extraction of volatile components in citron peel
- 论文作者：庄晓伟 ; 李斌 ; 朱利文
- 英文论文作者：ZHUANG Xiao-wei ; LI Bin ; ZHU Li-wen ; Boton(Shanghai) Bio-Tech Co. ; Ltd. ; School of engineering innovation ; Shanghai Institute of Technology
- 年：2016
- 作者机构：波顿(上海)生物技术有限公司;上海应用技术学院工程创新学院;
- 论文关键词：香橼 ; 顶空固相微萃取法 ; 水蒸气蒸馏法 ; 气相色谱质谱 ; 香气成分
- 英文论文关键词：Citron ; HS-SPME ; SD ; GC-MS ; Volatile components
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：O657.63;TQ654.2
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：7
- 文件大小：292k
- 原文格式：O
- 会议级别：全国
摘要
目的:采用顶空固相微萃取(HS-SPME)、水蒸气蒸馏法(SD)的前处理方法提取香橼果皮中的挥发油,分析前处理方法的适宜性。方法:利用气质联用仪(GC-MS)对两种不同方法提取的挥发油种类及含量进行分析。结果:两种方法共鉴定出71种香气成分,顶空固相微萃取法鉴定出68种,水蒸气蒸馏法鉴定出56种,两种方法共有的香气成分53种。结论:两种方法均能提取到主要香气成分,而HS-SPME所得香橼果皮香气成分的种类多且香气成分全面,操作简便、快速、灵敏,比较适合香橼果皮中挥发性成分分析。
To analyze and compare the volatile components in citron peel.The volatile components were extracted respectively by HS-SPME and SD,and then the type and content were confirmed by GC-MS.The results showed that the two methods identified a total of 71 kinds of volatile components.Among them,68 ones identified by HS-SPME,56 ones identified by SD,53 common components were detected.From the analysis of the main types of the typical fragrance components of citron peel,the two methods are basically the same.Compared with SD,HS-SPME method is simple,rapid and sensitive,which is more suitable for the analysis of the volatile components of citron peel.
To analyze and compare the volatile components in citron peel.The volatile components were extracted respectively by HS-SPME and SD,and then the type and content were confirmed by GC-MS.The results showed that the two methods identified a total of 71 kinds of volatile components.Among them,68 ones identified by HS-SPME,56 ones identified by SD,53 common components were detected.From the analysis of the main types of the typical fragrance components of citron peel,the two methods are basically the same.Compared with SD,HS-SPME method is simple,rapid and sensitive,which is more suitable for the analysis of the volatile components of citron peel.
引文
[1]姜慧,李永荣,徐迎春等.10个香橼半同胞家系子代苗抗寒性研究[J].林业科技开发,2012,26(2):36-41
[2]国家药典委员会.中华人民共和国药典:一部[M].北京:化学工业出版社,2000:1821
[3]朱景宁,毛淑杰,李先端.香橼药材品种资源及市场现状调查报告[J].中药材,2006,29(7):653-655
[4]明凤,叶鸣明,沈大棱.宝山地方特色树种香柚(香橼)组培快繁工厂化育苗技术的建立[J].上海农业科技,2002(5):18-19
[5]周祥锋,陈朝.枸橼贮存和播种[J].中国林业,2006(7):35
[6]Zhao P,Duan L,Guo L,et al.Chemical and biological comparison ofthe fruit extracts of Citrus wilsonii Tanaka and Citrus medica L[J].Food Chemistry,2015,173:54-60
[7]韦献果,曾日月,邓烈等.柑橘及其近缘属植物中天然香豆素化合物及药效作用综述[J].食品科学,2012,33(13):343-347
[8]张振杰,韦薇.香橼饮料的生产工艺研究[J].楚雄师专学报,1999,14(3):81-83
[9]牛丽影,顾南林,刘春泉等.一种香橼汁饮料的生产工艺及其产品,申请号201310073336.6
[10]涂正顺,李华,王华等,猕猴桃果实采后香气成分的变化[J].园艺学报,2001,28(6):512-516
[11]李秋棉,罗均,李雪萍等,果实香气物质的合成与代谢研究进展[J].广东农业科学,2012(19):104-107
[12]Kekelidze N A,Dzhanikashvili M I,Citrus wilsonii leaves essential oils[J].Chemistry of Natural Compounds,1982,18(6):753-754
[13]Kawaii S,Tomono Y,Katase E,et al.Quantitative Study of Flavonoids in Leaves of Citrus Plants[J].Journal of Agricultural and Food Chemistry,2000,48(9):3865-3871
[14]Sawamura M.Volatile components of essential oils of the Citrus genus[J].Recent Research Developments in Agricultural&Food Chemistry,2000,4(Pt.1):131-164
[2]国家药典委员会.中华人民共和国药典:一部[M].北京:化学工业出版社,2000:1821
[3]朱景宁,毛淑杰,李先端.香橼药材品种资源及市场现状调查报告[J].中药材,2006,29(7):653-655
[4]明凤,叶鸣明,沈大棱.宝山地方特色树种香柚(香橼)组培快繁工厂化育苗技术的建立[J].上海农业科技,2002(5):18-19
[5]周祥锋,陈朝.枸橼贮存和播种[J].中国林业,2006(7):35
[6]Zhao P,Duan L,Guo L,et al.Chemical and biological comparison ofthe fruit extracts of Citrus wilsonii Tanaka and Citrus medica L[J].Food Chemistry,2015,173:54-60
[7]韦献果,曾日月,邓烈等.柑橘及其近缘属植物中天然香豆素化合物及药效作用综述[J].食品科学,2012,33(13):343-347
[8]张振杰,韦薇.香橼饮料的生产工艺研究[J].楚雄师专学报,1999,14(3):81-83
[9]牛丽影,顾南林,刘春泉等.一种香橼汁饮料的生产工艺及其产品,申请号201310073336.6
[10]涂正顺,李华,王华等,猕猴桃果实采后香气成分的变化[J].园艺学报,2001,28(6):512-516
[11]李秋棉,罗均,李雪萍等,果实香气物质的合成与代谢研究进展[J].广东农业科学,2012(19):104-107
[12]Kekelidze N A,Dzhanikashvili M I,Citrus wilsonii leaves essential oils[J].Chemistry of Natural Compounds,1982,18(6):753-754
[13]Kawaii S,Tomono Y,Katase E,et al.Quantitative Study of Flavonoids in Leaves of Citrus Plants[J].Journal of Agricultural and Food Chemistry,2000,48(9):3865-3871
[14]Sawamura M.Volatile components of essential oils of the Citrus genus[J].Recent Research Developments in Agricultural&Food Chemistry,2000,4(Pt.1):131-164