干馏温度对龙眼木精制烟熏液挥发性成分的影响

Effect of Dry Distillation Temperature on Flavor Components of Longan Wood Smoked Liquid Spices

以岭南特色果木-龙眼木为材料,采用气相色谱-质谱联用仪(GC-MS)检测技术,研究不同干馏温度对龙眼木烟熏液挥发性成分的影响。结果表明,在200℃,300℃和400℃干馏温度下制备的精制龙眼木烟熏液分别鉴定出20种,19种和23种挥发性成分,分别占烟熏液中化合物的相对含量95%,93.17%和95.25%。龙眼木精制烟熏液的挥发性成分主要是酚类化合物、酮类化合物、醛类化合物等,其中酚类化合物相对含量最高,在400℃干馏温度区间制备的烟熏液中挥发性酚类化合物含量为72.6%。经过低温净化处理的龙眼木烟熏液及挥发性成分中未检出苯并芘类化合物。

The effects of different dry distillation temperature on the composition of longan wood smoked liquid spices were studied by gas chromatography-mass spectrometry（GC-MS）. The results showed that 20 kinds, 19 kinds and 23 kinds of volatile components were identified in 200 ℃, 300 ℃ and 400 ℃ dry distillation temperature ranges respectively, and that the relative content of the compound was 95%, 93.17% and 95.25%. The main content of the longan wood smoke liquid spices contains phenolic compounds, ketones compounds, aldehydes and other compounds, in which the relative content of phenolic compounds was highest, and in 400 ℃ dry distillation temperature range of the relative content of phenolic compounds were 72.6%. The types and relative contents of the flavor components of the longan wood smoked liquid spices were prepared by 400 ℃ dry distillation. No benzo pyrene compounds were detected in the smoke and volatile components of longan wood treated by low temperature purification.