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基于弱极性溶剂萃取的白兰花开花过程7个阶段风味物质的成分分析.pdf文档全文免费阅读、在线看

花匠小妙招
2024-11-23 04:52

基于弱极性溶剂萃取的白兰花开花过程7个阶段风味物质的成分分析.pdf

热带作物学报 2015，36(9)：1707—1713 ChineseJournalofTropicalCrops 基于弱极性溶剂萃取的白兰花开花过程 7个阶段风味物质的成分分析胡荣锁，卢少芳，徐飞，刘红，谷风林毒国家累热羹零带奎重要秸作物工璺程曩蓑技篥术研薪要究幸中心海南万“宁571533 摘要利用气相色谱一质谱联用检测经弱极性溶剂二氯甲烷萃取白兰花开花过程 7个不同阶段的花被片中的风味物质，并使用保留指数和 NIST谱库对化合物进行定性验证。结果表明：共检出化合物 54种，以醇类和烷类为主，相同化合物 27种，醇类化合物含量占总含量的84．72％ 70．3O％；所检化合物中含量最高的为芳樟醇，其含量为 82．09％～61．82％．在开花阶段的含量呈逐渐降低趋势：除芳樟醇外，化合物数量和含量在开花阶段呈正态分布．含量变化趋势主要为减少一增加一减少和增加一减少 2种。关键词白兰花；开花阶段；风味物质；成分分析；GC—MS 中图分类号 Q949．747．1 文献标识码 A MagnoliaFlavorComponentsAnalysisofSeven Stageson Blossom ProcessBaseon theW eak PolarSolventExtraction HU Rongsuo，LU Shaofang，XU Fei，LIU Hong，GU Fenglin iceandBeverageResearchInstitute，CATAS／NationalCenterofImportantTropical CropsEngineering and Technology Research，Wanning,Hainan 571533，China Abstract A weak polar solvent(dichloromethane)wasapplied to extractmagnolia flavorcomponentsofseven stageson blossom process，andthe extraction wasdetectedwith GC—MS，htereafterqualitativelyconfirmed with the retention index and NIST spectra library．Experimental results showed that54 kindsofcompoundswere detected with alcoholsand alkanesasthe main components．Thehighestlevelcompound waslinaloo1．and its contentwas between 82．09％ and 61．82％，gradually reducing from flowering stage．Besides linalool，compounds numberand contentwere in a nomr al distribution atflowering stage．The principal variation tendency ofcompound levelswas tWO，in the fomr ofreducing-increasing-reducingand increasing—reducing，respectively．The magnolia tatolvariation trendency wasconsistentwith alcohols，because ofalcoholswas the highestconcentration，accounting ofr80％ of the content． Key words Magnoliaflower；Blossom stage；Flavor