摘要
采用吹扫捕集法富集陈皮中的头香成分,并利用气相色谱-质谱联用对其进行分离鉴定,结合嗅辨仪确认关键致香成分。结果表明,陈皮的香气来源于烯烃类成分,共鉴定出8种烯烃类挥发性香味成分,D-柠檬烯是陈皮特征香气的主要成分,其余香气成分有γ-松油烯、β-月桂烯、α-蒎烯、β-蒎烯、邻伞花烃、异松油烯、莰烯。
The aroma components of tangerine peel were enriched by purge &trap method and analyzed by gas chromatography-mass spectrometry(GC-MS)and olfactometer.The aroma of tangerine peel originates from olefins.Eight kinds of olefin volatile aroma components were identified.D-limonene is the main component of the odor characteristics of tangerine peel.The other aroma components areγ-terpinene,β-myrcene,α-pinene,β-pinene,o-Cymene,iso-terpinene and camphene.
作者
伍锦鸣
许春平
王华
赵瑞峰
叶荣飞
李丹
黎玉茗
Wu Jinming;Xu Chunping;Wang Hua;Zhao Ruifeng;Ye Rongfei;Li Dan;Li Yuming(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technology Center,China Tobacco Guangdong Industrial Co.,Ltd.,Guangzhou 510385,China)
出处
《分析仪器》
CAS
2019年第6期75-78,共4页
Analytical Instrumentation
关键词
陈皮
香味成分
吹扫捕集
气相色谱-质谱法
Tangerine peel
Aroma components
Purge and trap
Gas chromatography-mass spectrometry(GC-MS)
