• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
赵银,王羽桐,李娟,等. 少花桂叶香气活性成分分析鉴定[J]. 食品工业科技,2021,42(8):249−255. doi: 10.13386/j.issn1002-0306.2020060295.
引用本文: 赵银,王羽桐,李娟,等. 少花桂叶香气活性成分分析鉴定[J]. 食品工业科技,2021,42(8):249−255. doi: 10.13386/j.issn1002-0306.2020060295.
ZHAO Yin, WANG Yutong, LI Juan, et al. Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees[J]. Science and Technology of Food Industry, 2021, 42(8): 249−255. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060295.
Citation: ZHAO Yin, WANG Yutong, LI Juan, et al. Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees[J]. Science and Technology of Food Industry, 2021, 42(8): 249−255. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060295.

少花桂叶香气活性成分分析鉴定

Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees

  • 摘要: 对少花桂叶的香气活性成分进行分析鉴定。采用顶空固相微萃取制备样品,用两根色谱柱(极性柱DB-WAX和弱极性柱DB-5)进行气相色谱-质谱联用分析,并用DB-5柱进行直接强度法气相色谱-嗅闻分析(GC-O),基于保留指数、质谱库检索、气味特征鉴定化合物。结果:共鉴定出88种挥发性成分,含量高(>1%)的成分为芳樟醇、香豆素、δ-杜松烯、檀香萜、α-古巴烯、苯乙烯、β-檀香萜、反式肉桂醛、乙酸龙脑酯和1, 8-桉叶油素等。检测到23种化合物有气味活性,按照气味强度,对总体香气贡献大(香气强度值≥ 3)的为反式肉桂醛、芳樟醇、4-萜品醇、乙酸龙脑酯、β-檀香萜和肉桂酸乙酯,研究结果为少花桂的开发应用提供基础。

     

    Abstract: The object of this study was to identify odor-active compounds in leaves of Cinnamomum pauciflorum Nees. Headspace solid phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was utilized, while GC-MS analysis involved both a polar column (DB-WAX) and a weak polar column (DB-5), and GC-O analysis adopted direct aroma intensity detection and a DB-5 column. The compounds were identified by search of Nist 2010 mass spectral library and comparison with the published retention indices and odor characteristics. In total, eighty-eight volatiles were identified in GC-MS analysis, where linalool, coumarin, δ-cadinene, santalene, α-copaene, styrene, β-santalene, trans-cinnamaldehyde, bornyl acetate, and 1,8-cineole showed high levels (>1%). However, just twenty three odor-active compounds were identified during GC-O analysis. According to the score of odor intensity (≥ 3), trans-cinnamaldehyde, linalool, 4-terpineol, bornyl acetate, β-santalene, and ethyl cinnamate were considered to contribute highly to the overall aroma. The results could provide guidance for development and application of Cinnamomum pauciflorum Nees.

     

/

返回文章
返回