黄秋葵挥发性香气成分分析

Analysis of volatile aroma components in okra

以新鲜黄秋葵和黄秋葵干为原料,分别通过同时蒸馏萃取法(SDE)提取黄秋葵中的挥发性香气成分,并采用GC-MS法测定了黄秋葵中的挥发性香气成分,在新鲜黄秋葵中共鉴定出24种主要化合物,酸类化合物有4种,醛类3种,醇类5种,酚类2种,内酯类2种,杂环类3种,酮类2种,其他组分3种;在黄秋葵干中共鉴定出35种主要化合物,酸类化合物有8种,醛类7种,醇类6种,酚类5种,酯类4种,杂环类2种,酮类1种,其他组分2种。秋葵鲜果与干果比较,秋葵干中的香气物质比鲜秋葵多,香气也丰富许多,鲜果有较多的烯烃类化合物,同时醇类和醛类含量也较高,所以鲜果偏青新气,而干果香气更加深厚,带有些许烟熏感。

Using SDE,the volatile components in the fresh and dried okra were determined by gas chromatography and mass spectrometry,24 compounds were identified in the fresh okra,including 4 acids,3 aldehydes,5 alcohols,2 phenolic compounds,2 lactones,3 heterocyclic compounds,2 ketones and 3 other compounds;35 compounds were identified in the dried okra,including 8 acids,7 aldehydes,6 alcohols,5 phenolic compounds,4 esters,2 heterocyclic compounds,1 ketone and 2 other compounds.Comparing fresh with dried okra,the dried one has more aroma compounds.And the fresh one has more olefinic compounds with higher alcohols and aldehydes contents with fresh and green flavor.The dried okra is mellow with a little bit smoky flavor.