https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
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https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
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https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2015, Vol. 42 ›› Issue (11): 2283-2290.doi: 10.16420/j.issn.0513-353x.2015-0543

• 研究报告 • 上一篇    下一篇

金银花和红银花挥发性成分的顶空固相微萃取#br# 气质联用检测与比较

崔婷婷1,单长松1,吴 澎1,*,周 涛2,*   

  1. 1 山东农业大学食品科学与工程学院,山东泰安 271018;2 山东农业大学园艺科学与工程学院,山东泰安 271018
  • 出版日期:2015-11-25 发布日期:2015-11-25
  • 基金资助:

    山东省博士后创新项目专项资金项目(201201009);山东农业大学青年科技创新基金项目(20120604)

The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle

CUI Ting-ting1,SHAN Chang-song1,WU Peng1,*,and ZHOU Tao2,*   

  1. 1College of Food Science and Technology,Shandong Agriculture University,Tai’an,Shandong 271018,China;2College
    of Horticulture Science and Technology,Shandong Agriculture University,Tai’an,Shandong 271018,China
  • Online:2015-11-25 Published:2015-11-25

摘要:

采用顶空固相微萃取气质联用(SPME–GC–MS)的方法检测红银花与金银花新鲜花蕾和
干花蕾的挥发性成分。4 种花蕾样品共鉴定出67 种挥发性物质,其中新鲜红银花与金银花分别检测出48
种和46 种,经烘干处理的干红银花与金银花分别检测出34 种和37 种。[3.2.1.0(1,5)]三环辛烷、β–
芳樟醇、5–甲基–2–己醇和以及十六烷是4 种样品共有的成分。其中红银花挥发性成分主要以烃类、
醇酮类为主,β–芳樟醇含量显著高于金银花;样品在由新鲜到烘干这一过程中,烃类和酯类挥发性物质
含量降低,醛类和醇酮类挥发性物质显著增加。

关键词: 红银花, 金银花, 顶空固相微萃取, 气相色谱&mdash, 质谱分析, 风味物质

Abstract:

The chemical components of volatile flavor compounds of fresh and dried honeysuckle
were analyzed. The volatile constituents of them were compared and analyzed by Headspace Solid–Phase
Micro extraction and gas chromatography–mass spectrometry. The results showed that 67 volatile
compounds of these 4 flower buds were identified by this identification method. Forty-eight and 46
volatile compounds were detected among flesh honeysuckle and red honeysuckle;Thirty-four and 37
volatile compounds were identified among dried honeysuckle and red honeysuckle. In these samples,the
dominant components were Tricyclo[3.2.1.0(1,5)]octane,beta-Linalool,5-methyl-2-hexanol and
Hexadecane. Combined with the special volatile substances,formed their own aroma characteristics.
Besides,the mainly volatile compounds of red honeysuckle are hydrocarbons,alcohols and ketones,the
content of beta-Linalool is significantly higher than the honeysuckle. During the process from fresh to
drying,hydrocarbon and esters of volatile compounds were decreased,aldehydes and alchols ketones
volatile subatances were increased significantly.

Key words: honeysuckle , red honeysuckle , headspace solid-phase micro extraction , gas
chromatography–mass spectrometry,
volatile flavor compounds

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