鲜白果和熟制白果挥发性成分的分析

采用固相微萃取和气质联用(SPME-GC-MS)技术对鲜白果、微波熟制白果和煮制熟制白果挥发性化合物进行测定,并利用主成分分析法(PCA)对三者的挥发性化合物进行比较分析。结果表明:熟制白果与鲜白果挥发性化合物存在较大差异,从中共检出66种挥发性化合物。鲜白果中检出44种,主要挥发性成分为醛类;微波熟制白果中检测出35种挥发性成分,醇类相对含量较高;煮制熟制白果中有31种挥发性成分被检测出,萜类含量和种类最高。PCA分析发现新鲜白果的挥发性成主要指向醛类,微波和煮制熟制白果的挥发性成分主要指向萜类。

Analysis of Volatile Compounds from Fresh and Cooked Ginkgo biloba Seeds

The volatile components of fresh,microwave heating and boiling Ginkgo biloba seeds were detected by solid phase micro-extraction and t GC-MS(SPME-GC-MS).The principal component analysis(PCA)was utilized to evaluate the aroma quality of Ginkgo biloba seeds.Results showed that a total of 66 types of volatile compounds were identified from the fresh and cooked Ginkgo biloba seeds.While 44 compounds were identified from fresh Ginkgo biloba seeds,the major volatile compounds in the fresh seeds consisted of aldehyde.35 compounds were identified from microwave heating seeds,alcohols were the major compounds.31 compounds were identified from boiling seeds,the content and species of terpenoids with highest.The conclusion obtained that the volatile components of fresh Ginkgo biloba seeds was explained as aldehydes,while microwave heating and boiling Ginkgo biloba seeds was explained as terpenoids.