同时蒸馏萃取刺玫果挥发性香味成分分析

Analysis of Volatile Flavor Components in Fruits of Rosa acicularis by Simultaneous Distillation Extraction

为开发新型天然食品香料,了解刺玫果的风味组成成分,采用二氯甲烷同时蒸馏萃取、气相色谱-质谱联用技术对刺玫果中的挥发性成分进行了分析。结果表明:从刺玫果萃取物中共鉴定出90种挥发性成分,其中含有香味的化合物52种,占相对总质量的64.13%。这些成分各具特征香味风格,协同作用形成了刺玫果独特的清甜香韵风格特征。

In order to develop new natural flavor and understand the flavor components in Rosa acicularis fruit,the volatile components in fruits of R. acicularis were extracted with dichloromethane by simultaneous distillation Extraction（SDE） and gas chromatography-mass spectrometry（GC-MS）. The results showed that 90 volatile components were identified in R. acicularis extract including 52 kinds of flavor components which accounted for64.13% of the total mass fraction. Each of these components has its own characteristic flavor style,and the synergistic effect has formed the unique sweet flavor style of R. acicularis fruit.