小茴香及其盐制品中挥发性成分的差异

Difference of volatile constituents in fennel and its salted product

目的研究小茴香(fennel)及其盐制品中挥发性成分的差异。方法顶空气相色谱-质谱(HS-GC/MS)法鉴定挥发性成分,顶空气相色谱(HS-GC)法测定其相对含有量,EZinfo软件对这些成分进行分析。结果小茴香中鉴定出18个挥发性成分,而其盐制品中鉴定出16个。其中,反式茴香脑、爱草脑、L-葑酮和D-柠檬烯是小茴香及其盐制品的主要成分,小茴香中这4种成分的相对含有量分别为(68.71±5.08)%、(10.90±4.23)%、(7.63±1.18)%、(6.13±1.87)%、而盐制品中分别为(51.30±10.14)%、(10.09±7.95)%、(7.76±7.22)%、(17.78±1.99)%、结论盐制后,小茴香中反式茴香脑相对含有量下降,而D-柠檬烯上升。

AIM To study the difference of volatile constituents in fennel and its salted product. METHODS Headspace gas chromatography-mass spectrometry（ HS-GC/MS） was used for the identification of volatile constituents. Headspace gas chromatography（ HS-GC） was employed to determine their relative contents. Then these constituents were analyzed by EZinfo software. RESULTS Eighteen and sixteen volatile constituents were identified in fennel and its salted product,respectively. Among them,trans-anethole,estragole,L-fenchone and D-limonen were main constituents. The relative contents of these four constituents in fennel were（ 68. 71 ± 5. 08） %,（ 10. 90 ± 4. 23） %,（ 7. 63 ± 1. 18） % and（ 6. 13 ± 1. 87） %,while those in its salted product were（ 51. 30 ±10. 14） %,（ 10. 09 ± 7. 95） %,（ 7. 76 ± 7. 22） % and（ 17. 78 ± 1. 99） %,respectively. CONCLUSION After being processed with salt,the relative content of trans-anethole in fennel decreases,whlie that of D-limonen increases.