摘要
采用同时蒸馏萃取法,提取菠萝果实中的香气成分,经气相色谱-质谱联用仪对菠萝挥发性香味化合物进行分离和鉴定,确认其中的44种成分,占总质量分数的90.06%,并用面积归一化法测定各种成分的质量分数,其主要成分为:6-十八烯酸(21.49%),十六酸(16.99%),3-甲硫基丙酸甲酯(5.75%),硬脂酸乙酯(5.44%),硬脂酸(5.00%),辛酸甲酯(3.72%),己酸甲酯(3.19%),5-乙酰基-己酸乙酯(1.53%),糠醛(1.5%)等。
The aroma components of pineapple fruit were extracted by simultaneous distillation and extraction equipment （SDE）. These aroma components were isolated and identified by capillary GC-MS method, and 44 compounds were identified, amounting to total massfraction of 90.06 %. The relative contents of constitutes were determined by area normalizing method. The main flavor compounds were： 6-octadecenoic acid （21.49 %）, nhexadecanoic acid（ 16.99 %）, 3-（methyhhio）propanoic acid methyl ester （5.75 % ）, octadecanoic acid, ethyl ester （5.44 %）, octadecanoic acid （5.00 %）, octanoic acid, methyl ester （3.72 %）, hexanoic acid, methyl ester （3.19 %）, hexanoic acid, 5-（acetyloxy）-, ethyl ester （1.53 %）, furfural （1.5 %）etc.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期134-137,共4页
Food Research and Development
