Volatile constituents in fully mature fruits of apricot （Prunus armeniaca L.） cultivar Xinshiji were extracted using headspace solid-phase microextraction （HS-SPME） and simultaneous steam distillation extraction ...Volatile constituents in fully mature fruits of apricot （Prunus armeniaca L.） cultivar Xinshiji were extracted using headspace solid-phase microextraction （HS-SPME） and simultaneous steam distillation extraction （SSDE） and then analyzed using capillary gas chromatography and gas chromatography-mass spectrometry. A total of 70 components were identified by HSSPME, including 20 esters, 19 hydrocarbons, 5 alcohols, 5 ketones, 4 acids, 4 lactones, 3 aldehydes, and 10 miscellaneous components, with the esters being the dominant constituent. On the basis of the odor unit values, it is believed that the following compounds probably contributed to the fresh apricot odor： hexyl acetate, β-ionone, butyl acetate, （E）-2-hexenal, linalool, limonene, γ-decalactone, and hexanal. A total of 49 components were also detected by SSDE, including 13 hydrocarbons, 9 alcohols, 7 aldehydes, 9 esters, 4 ketones, 4 lactones, 2 acids, and 1 miscellaneous component, of which the monoterpene alcohols were the dominant constituents. It could be judged from the odor unit values that the following compounds were the major contributors to boiled apricot aroma： β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ- decalactone, （E）-2-hexenal, hexanal, γ-octalactone, phenylacetaldehyde, butyl acetate, limonene, α-terpineol, and δ-decalactone. The results show that HS-SPME is a simple, rapid, and solvent-free method, which is an alternative to the classical SSDE.展开更多
为开发能够改善卷烟感官舒适性的天然酸味烟用香料,采用凝胶渗透色谱(GPC)分离、卷烟感官作用评价、气相色谱质谱联用(GC/MS)等方法确定了杏子粗提物的酸味靶向组分,并以其含量为指标对杏子酸味烟用香料的靶向制备工艺进行了优化。结果...为开发能够改善卷烟感官舒适性的天然酸味烟用香料,采用凝胶渗透色谱(GPC)分离、卷烟感官作用评价、气相色谱质谱联用(GC/MS)等方法确定了杏子粗提物的酸味靶向组分,并以其含量为指标对杏子酸味烟用香料的靶向制备工艺进行了优化。结果表明:(1)靶向组分为酸味组分,主要由苹果酸、柠檬酸、乳酸、琥珀酸、富马酸、甘油酸和羟基乙酸等7种有机酸组成。(2)以7种有机酸含量为指标确定了溶剂加热浸提法提取工艺参数:30%乙醇、料液质量比1:5、提取温度75℃、提取时间2.0h;膜分离工艺参数为超滤膜截留分子量8 k D、超滤前料液干物质含量(质量分数)2%(干基计)。(3)与市售杏子提取物和杏子粗提物相比,采用优化工艺制备的杏子酸味烟用香料中7种有机酸含量最高,对改善卷烟感官舒适性的效果最好。展开更多
基金The study was supported by the National Natural Science Foundation of China （30471196）.
文摘Volatile constituents in fully mature fruits of apricot （Prunus armeniaca L.） cultivar Xinshiji were extracted using headspace solid-phase microextraction （HS-SPME） and simultaneous steam distillation extraction （SSDE） and then analyzed using capillary gas chromatography and gas chromatography-mass spectrometry. A total of 70 components were identified by HSSPME, including 20 esters, 19 hydrocarbons, 5 alcohols, 5 ketones, 4 acids, 4 lactones, 3 aldehydes, and 10 miscellaneous components, with the esters being the dominant constituent. On the basis of the odor unit values, it is believed that the following compounds probably contributed to the fresh apricot odor： hexyl acetate, β-ionone, butyl acetate, （E）-2-hexenal, linalool, limonene, γ-decalactone, and hexanal. A total of 49 components were also detected by SSDE, including 13 hydrocarbons, 9 alcohols, 7 aldehydes, 9 esters, 4 ketones, 4 lactones, 2 acids, and 1 miscellaneous component, of which the monoterpene alcohols were the dominant constituents. It could be judged from the odor unit values that the following compounds were the major contributors to boiled apricot aroma： β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ- decalactone, （E）-2-hexenal, hexanal, γ-octalactone, phenylacetaldehyde, butyl acetate, limonene, α-terpineol, and δ-decalactone. The results show that HS-SPME is a simple, rapid, and solvent-free method, which is an alternative to the classical SSDE.
文摘为开发能够改善卷烟感官舒适性的天然酸味烟用香料,采用凝胶渗透色谱(GPC)分离、卷烟感官作用评价、气相色谱质谱联用(GC/MS)等方法确定了杏子粗提物的酸味靶向组分,并以其含量为指标对杏子酸味烟用香料的靶向制备工艺进行了优化。结果表明:(1)靶向组分为酸味组分,主要由苹果酸、柠檬酸、乳酸、琥珀酸、富马酸、甘油酸和羟基乙酸等7种有机酸组成。(2)以7种有机酸含量为指标确定了溶剂加热浸提法提取工艺参数:30%乙醇、料液质量比1:5、提取温度75℃、提取时间2.0h;膜分离工艺参数为超滤膜截留分子量8 k D、超滤前料液干物质含量(质量分数)2%(干基计)。(3)与市售杏子提取物和杏子粗提物相比,采用优化工艺制备的杏子酸味烟用香料中7种有机酸含量最高,对改善卷烟感官舒适性的效果最好。
