| 生物技术制备天然枣香料的香味化合物分析 |
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| 引用本文： | 张峻松,贾春晓,毛多斌,张文叶. 生物技术制备天然枣香料的香味化合物分析[J]. 精细化工, 2003, 20(2): 82-84 |
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| 作者姓名： | 张峻松 贾春晓 毛多斌 张文叶 |
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| 作者单位： | 郑州轻工业学院食品生物工程系,河南郑州,450002 |
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| 摘 要： | 采用同时蒸馏萃取装置提取挥发油并用气相色谱—质谱联用仪对生物技术制备的天然枣香料挥发性香味化合物进行分离和鉴定 ,经毛细管色谱分离出 6 8种组分 ,确认了其中的 6 3种成分 ,并用面积归一化法测定了各种成分的质量分数 ,其主要成分为 :β 苯乙醇 (37 2 9%)、异戊醇 (13 0 9%)、乳酸乙酯 (8 30 %)、辛酸 (4 5 2 %)、糠醛 (2 0 1%)、苯甲醇 (1 2 0 %)等。
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| 关 键 词： | 枣香料 生物技术 同时蒸馏萃取 香味化合物 气相色谱—质谱法 |
| 文章编号： | 1003-5214(2003)02-0082-03 |
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology |
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| ZHANG Jun-song,JIA Chun-xiao,MAO Duo-bin,ZHANG Wen-ye. Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology[J]. Fine Chemicals, 2003, 20(2): 82-84 |
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| Authors: | ZHANG Jun-song JIA Chun-xiao MAO Duo-bin ZHANG Wen-ye |
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| Abstract: | The flavor compounds of Chinese date perfume produced by biological technology were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and identified by capillary GC-MS method.68 peaks were isolated and 63 compounds were identified.The relative contents of constituents were determined by area normalization method.The main flavor compounds were:β-phenethyl alcohol (37.29%),isoamyl alcohol(13.09%),ethyl lactate(8.30%),octanoic acid(4.52%),furfural(2.01%),benzyl alcohol(1.20%), etc. |
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| Keywords: | Chinese date perfume biological technology SDE flavor compounds GC-MS |
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