摘要
采用液液萃取与气相色谱-质谱联用技术,研究豉香型白酒制曲原料——肉桂叶中的挥发性成分。共分离并检测出45种挥发性化合物,包括25种芳香类、8种酚类、6种萜烯类、2种有机酸类、3种呋喃类以及1种吡喃类化合物。芳香族化合物在肉桂叶中种类较多,含量较高。定量结果分析表明,肉桂叶中反-肉桂醛(3.71mg/g干重)含量最高,其次为香豆素、2-苯乙醇、丁香醛、氢化肉桂酸内酯、苯甲醛等,这些物质是肉桂叶中的主要挥发性化合物,对肉桂叶乃至豉香型成品酒的风味影响较大。
The volatile compounds of the leaf of Cinnamomum cassia Presl,which is the raw materials of the chixiangdaqu,was studied by using liquid-liquid extraction with gas chromatography-mass spectrometry(GC-MS).The total of 45 volatile compounds were identified and detected,including 25 aromatic compounds,8 phenolic compounds,6 terpenes,2 acids,3 furans and 1 pyrans. Among these,aromatic compounds were the most abundant substances in the leaf of Cinnamomum cassia Presl. The results showed that the concentration of trans-cinnamaldehyde was the highest(3. 71 mg/g dry weight),followed by coumarin,2-phenylethanol,syringaldehyde,and hydrocoumarinand benzaldehyde. They could be the main volatile compounds in the leaf of Cinnamomum cassia Presl,and could play an important role in the aroma and flavor of the leaf even in the finished liquors.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第2期182-186,共5页
Food and Fermentation Industries
基金
国家重点研发计划(NationalKeyR&DProgram,2016YFD0400503).
