云南小粒咖啡的香气成分分析

Analysis of the Aromatic Constituents of Coffee Arabica in Yunnan Province

采用同时蒸馏萃取法,提取了云南小粒咖啡中的香气成分,采用了气相色谱-质谱联用仪对云南小粒咖啡中的香气成分进行了分析检测,确定了其中的88种成分。其主要成分为:糠醇(32.799%)、糠醛(6.367%)、5-甲基呋喃醛(7.630%)、2-甲基吡嗪(4.673%)、2-乙基-5-甲基呋喃(3.641%)、2-乙基吡嗪(1.103%)、N-甲基-2-吡咯甲醛(1.269%)等。

The aromatic constituents of coffee arabica in Yunnan province were isolated by SDE and identified by GC-MS method And 88 compounds were identified. The main aromatic compounds were 2-Furanmethanol （32.799%）, Furfural （6.367%）, 2-Furancarboxaldehyde, 5-methyl-（7.630%）, Pyrazine, methyl-（4.673%）, Furan, 2-ethyl-5-methyl-（3.641%）, Pyrazine, ethyl-（1.103%）, 1H-Pyrrole-2-carboxaldehyde, and l-methyl-（1.269%）.