酸枣粉中挥发性香气成分的提取与分析

采用同时蒸馏萃取法,对酸枣粉分别进行3、69、h的萃取,然后用气质联用仪对其挥发性成分进行分离鉴定,共鉴定出165种化合物,其中酸类33种、酯类24种、醛类20种、酮类19种、醇类22种、杂环类16种、烃类29种、酚类2种.含量较高(峰面积比大于1%)的化合物有月桂酸、棕榈酸、十四酸、正癸酸、顺式-11-十六烯酸、肉豆蔻油酸、辛酸、2-辛烯酸、壬酸、庚酸、乙酸、正己酸、糠醛、植酮、顺式-11-十四烯-1-醇等.通过考察和对比这些成分的香气特征,其中对酸枣粉香气起到关键作用的有酸类(乙酸、己酸、庚酸、辛酸、壬酸等)、酮类(1-辛烯-3-酮、1-羟基-2-丁酮、大马士酮等)、酯类(丁酸丁酯和己酸己酯)、醛类(己醛、壬醛、反-2-辛烯醛等)、酚类(丁香酚和4-乙烯基愈创木酚)、醇类(正己醇、苄醇、α-松油醇等)及杂环化合物(糠醛、5-甲基糠醛、2-乙酰基呋喃等).

Extraction and Analysis of Volatile Aroma Components in the power of Ziziphus jujuba Mill

The method of simultaneous distillation-extraction (SDE) was used to extract the volatile aroma components in the power of Ziziphus jujuba Mill. The chosen extracting time was separately 3h, 6h and 9h. One hundred and sixty-nine volatile flavor constituents which included 33 carboxylic acids, 24 esters, 21 aldehydes, 9 ketones, 22 alcohols, 16 heterocyclics, 29 hydrocarbons and 2 phenols were identified from the extractions by GC-MS. The main volatile aroma components identified in the relatively higher peak area percentage(>1%) were dodecanoic acid, n-hexadecanoic acid, tetradecanoic acid, decanoic acid, Z-11-hexadecenoic acid, myristoleic acid, octanoic acid, 2-octenoic acid, nonanoic acid, heptanoic acid, acetic acid, hexanoic acid, furfural, 6,10,14-trimethyl-2-pentadecanone, cis-22-tetradecen-1-ol. By Comparing and evaluating the odor characteristic of the identified compounds, the key odor constituents to the aroma of the power of Ziziphus jujuba Mill are organic acid(acetic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid), ketone(1-octen-3-one, 1-hydroxy-2-butanone, beta-damascenone), ester(butyl butyrate and hexyl hexanoate), aldehyde(hexanal, nonanal, (E)-2-octenal), phenol(eugenol and 2-methoxy-4-vinylphenol), alcohol(hexanol, benzyl alcohol, alpha.-terpineol) and heterocyclic compounds(furfural, 5-methylfural, 2-acetyl furan).