不同贮藏条件下青花椒香气成分的比较

以重庆江津青花椒为原料,采用水蒸气蒸馏法提取精油,并用气相色谱-质谱联用仪(GC-MS)分析,比较在低温密封避光与室温未密封不避光2种贮藏条件下青花椒香气成分的变化。结果表明:贮藏前干青花椒挥发油含量为17.49%,贮藏后干青花椒挥发油的含量分别为15.97%(低温密封避光贮藏)和9.87%(室温未密封不避光贮藏),低温密封避光贮藏能有效延缓挥发油的损失;贮藏前后干青花椒挥发油中共鉴定出31种成分,贮藏前后共有成分24种,贮藏前后干青花椒挥发油中的主成分均为香桧烯、月桂烯、(+)-萜二烯、芳樟醇、反式橙花叔醇,但其含量因贮藏条件的不同而存在差异,不同贮藏条件下干青花椒挥发油中损失与新产生的微量成分略有差异,低温密封避光贮藏可有效保持干青花椒原有的香气。

Comparison on aroma components of green prickleyash in different storage conditions

The aroma components of green prickleyashes produced in Chongqing were compared at two different storage conditions: cool temperature and away from light and air(DB group) and room temperature with light and air(SB group).The volatile oil of green prickleyashes was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry(GC-MS).The results demonstrated that the yields of volatile oil from green prickleyashes before storage was 17.49% and yields of volatile oil from green prickleyashes after storage is 15.97%(storage in cool temperature away from light and air) and 9.87%(storage in room temperature with light and air).stored in cool temperature away from light and air can reduced the loss of volatile oil.A total of 31 chemical components were identified in the volatile oils before storage,and 24 chemical components were identified after storage.The main constituents of the volatile oil before and after storage were 2-p-menthadiene,Myrcene,(+)-Dipentene,Linalool,Nerolidol,and the contents of them were different under different storage conditions.There was little difference in the loss and newly generated trace constituents between different storage conditions.Low temperature and be away from light and air can better keep the aroma.