天津红枣香气成分的分离与鉴定

Isolation and Identification of Flavor of Tianjin Jujuba

分别用ＴｅｎａｘＧＣ（Ｄｉｐｈｅｎｙｌ－ｐｈｅｎｙｌｅｎｅｏｘｉｄｅ）吸附捕集法和“同时蒸馏－萃取”装置（ＳＤＥ）（ＳｉｍｕｌｔａｎｅｏｕｓＤｉｓｔｉｌｌａｔｉｏｎ－Ｅｘｔｒａｃｔｏｒ）提取出天津红枣的挥发性香气成分，经色－质联用（ＧＣ－ＭＳ）分析鉴定出１１３种化合物。包括２２个饱和与不饱和醛，２７个酮，１２个醇，１７个酸，７个酯，１０个烃及萜烯和１０个呋喃及内酯类等化合物。不饱和醛、酮和呋喃类及内酯为主共同形成了颇具特色的天津红枣香气成分。

The isolation and extraction of flavor of Tianjin jujuba were conducted by Tenax GC absorbent, and Simultaneous Distillation-Extractor (SDE)respectively,and113 diffirent compounds were identified by GC-MS.The compounds include 22 saturatedand unsaturated aldehydes,27 ketones,12 alcohols,17 acids,7 esters,10 hydrocarbonsand terpens,10 furans and lactones. We conside that the characteristic flavor of Tianjinjujuba were mainly contributed from unsaturated aldehydes,ketones,esters,furans andlactones.