SDE/GC-MS分析烘烤葵花壳的挥发性成分

SDE/GC-MS analysis of volatile flavor components of roasted sunflower shell

采用SDE/GC-MS法分析葵花壳挥发性香气成分,使用内标法计算各成分相对含量,结合保留指数定性确定葵花壳有99种成分,其中,生葵花壳有73种成分,烘烤葵花壳有62种成分。生葵花壳和烘烤葵花壳相同成分有30种为棕榈酸(3.23μg/g)、糠醛(2.27μg/g)、马鞭草烯酮(0.30μg/g)等。葵花壳在烘焙过程中新产生有32种成分,主要包括酚类(1.50μg/g)、醛酮类(0.67μg/g)、吡嗪类(0.63μg/g)等。本文意在初步探讨葵花壳的新烘焙工艺并剖析其成分,为开发葵花壳的香料价值提供数据支持。

SDE/GC-MS was used in the analysis of volatile flavor components of sunflower shell, and the internal standard method was used to calculate the relative content of each component. Ninety nine compounds are accounted for retention index. There are 73 compounds in sunflower shell and 62 compounds after shell roasted. There are 30 compounds of Palmitic acid （3.23 μ g/g）, furfural （2.27 μg/g）, verbenone （0.30 μ g/g） . There are 32 compounds of phenolic compounds （1.50 μ g/g）, aldehydes and ketones compounds （0.67 μ g/g）, pyrazine compounds （0.63 μg/g） is new components after roasted. The articles provided the basis for further study and discussion of roasted sunflower shell,