作　　者： ; ;

机构地区： 韩山师范学院化学系

出　　处： 《食品科学》 2012年第2期181-184,共4页

摘　　要： 以佛手鲜果及其腌制品为原料,通过超声波辅助水蒸气蒸馏技术,提取鲜佛手及其腌制品的挥发性物质,运用气相色谱-质谱联用技术对挥发性物质进行分析。结果表明:两种佛手挥发性物质提取率分别为0.76%和0.32%;新鲜佛手挥发性物质鉴定出31种化合物,其中以(Z)-2,3-丁二醇、(E)-2,3-丁二醇、D-柠檬烯、松油烯、α-松油醇、橙花醇、反式香叶醇等为主;在腌制过程中,不饱和烯烃类化合物损失较大,含量明显下降,其中有6种未检出;但糖类发酵导致(Z)-2,3-丁二醇、(E)-2,3-丁二醇的含量明显增加,这是佛手腌制后具有浓郁香甜风味的原因。 The volatile compositions of fresh and cured bergamot were analyzed by ultrasonic-assisted steam distillation coupled with GC-MS.The extraction rates of essential oil from fresh and cured bergamot were 0.76% and 0.32%,respectively.A total of 31 compounds were identified from fresh bergamot and（Z）-2,3-butanediol,（E）-2,3-butanediol,D-limomene,terpinene,αterpineol,neroli and trans-geraniol were predominant among them.During the process of curing,the loss of unsaturated alkenes was remarkable,and 6 unsaturated alkenes showed undetectable levels.However,the contents of（Z）-2,3-butanediol and（E）-2,3butanediol showed a notable increase as a result of carbohydrate fermentation,which was responsible for the strong sweet flavor of cured bergamot.

关 键 词： 佛手 挥发性物质 气相色谱 质谱分析

领　　域： [农业科学] [农业科学]