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采用溶剂辅助风味蒸发法(SAFE),结合气相色谱-质谱联机(GC-MS),通过双柱对新鲜芫荽中的挥发性成分进行了鉴定,并通过谱库检索和保留指数比对,共计从新鲜芫荽中鉴定出化合物87种,其中烃类28种,醛类20种,醇类22种,酸类4种,酯类7种,酮类3种,杂环及其他类3种。通过芳香萃取物稀释分析法(AEDA),结合气相色谱-嗅闻技术(GC-O)对新鲜芫荽进行了分析,共鉴定出21种活性香气成分,其中关键性香气成分有5种[香气稀释因子(FD)≥81],分别是反-2-十二烯醛、反-2-十三烯醛、反-2-十四烯醛、3-甲硫基丙醛、反-2-癸烯醛。
The volatile components in fresh coriander were identified by double-column solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS), and the results were compared by spectral library search and retention index, There are 87 compounds identified in fresh coriander, including 28 kinds of hydrocarbons, 20 kinds of aldehydes, 22 kinds of alcohols, 4 kinds of acids, 7 kinds of esters, 3 kinds of ketones, 3 kinds of heterocycles and 3 kinds of other kinds. Fresh coriander was analyzed by aromatic extract dilution assay (AEDA) combined with gas chromatography-olfactometry (GC-O). A total of 21 active aroma components were identified, including 5 key aroma components (FD) ≥81] were trans-2-decylenal, trans-2-trienone, trans-2-tetradecenal, 3-methylthiopropanal, Enal.