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利用GC-MS和氨基酸分析仪分别分析夏枯草中的挥发油成分和氨基酸含量及种类,通过对各个组分质谱图对照分析,鉴定出酯、脂肪酸、芳香烃、酮和多种醇类物质,其中β-紫罗酮具有柏木、覆盆子等香型香气;橙花叔醇具有弱的甜清柔美的橙花气息;橙花醇甜而清鲜;橙花叔醇干甜而少清,微带木香;十六醛具有有花和蜡的弱香气;α-甜橙醛具有浓郁、新鲜的甜橙香味。这几类芳香物质可在一定程度上影响夏枯草凉茶或者汤剂中的口感。在所检测的氨基酸中,所含的天然氨基酸所占比例较大,味感有苦味、微苦、酸(鲜)、甜味、微甜、酸(弱鲜)等。对夏枯草味感影响最大的可能为苦味和微苦型氨基酸。
The contents of essential oil and amino acids in Prunella vulgaris were analyzed by GC-MS and amino acid analyzer respectively. The esters, fatty acids, aromatic hydrocarbons, ketones and many alcohols were identified by mass spectrometry β-ionone has the aroma of cedar, raspberry and other aromas; nerolidol has a weak, sweet and beautiful neroli breath; neroli is sweet and fresh; nerolidol is sweet and less clear; Woody; Hexadecanal has a weak aroma of flowers and waxes; a-Sweet aldehydes have a rich, fresh orange flavor. These types of aromatic substances can affect the taste of Prunella herbal tea or decoction to some extent. Among the detected amino acids, natural amino acids are contained in a large proportion, with bitter taste, slightly bitter, sour (fresh), sweet, slightly sweet, sour (weakly) and the like. The greatest impact on the sense of Prunella may be bitter and bitter amino acids.