Volatile components of baking jujuba identified by GC-MS and pincipal component analysis
-
摘要: 采用大孔树脂吸附和气相色谱-质谱联用法分析了阜平大枣的烘焙挥发性成分,初步鉴定出5-甲基-2（3H）-呋喃酮等25种挥发性化合物。并对不同烘焙温度、烘焙时间、树脂用量、泵流速和洗脱剂用量的8个不同的烘焙处理进行比较,采用主成分分析法对各处理的结果建立评价模型,确定了三个主成分,其累积贡献率达93.73%。据此模型对8个烘焙处理进行评价,效果最好的处理条件:150℃、烘箱加热60min、0.8g树脂吸附、泵流速为5m L/s,洗脱乙醚用量为10m L。Abstract: By macroporous resin adsorption and gas chromatography-mass spectrometry analysis the volatile components of the Fuping roasting jujube, preliminary identification of 5-methyl-2-furfural and other 25 kinds of volatile compounds. Different baking temperature and baking time, the amount of resin, the pump flow rate and eluent of the eight differents baking treatments were compared using principal component analysis, the results of which to established the evaluation model, identified three main principal components, cumulative contribution rate was 93.73%. Based on the model evaluate eight baking process, the best treatment conditions:150℃, 60 min of oven heating, 0.8g resin, the pump flow rate of 5m L/s, elution ether dosage was 10 m L.
-
[1] Mehdi JH, Zekavat B, Sereshti H.Characterization of essential oil components of Iranian geranium oil using gas chromatographymass spectrometry combined with chemometric resolution techniques[J].J Chromatogra A, 2006, 11 (14) :154-163.
[2] Li N.Gas chromatography-mass spectrometry following microwave distillation and headspace solid-phase microextraction for fast analysis of essential oil in dry traditional Chinese medicine[J].J Chromatogra A, 2006, 11 (33) :29-34.
[3] 宋江峰, 李大婧, 刘春泉, 等.甜糯玉米软罐头主要挥发性物质主成分分析和聚类分析[J].中国农业科学, 2010, 43 (10) :2122-2131. [4] 杨坚, 童华荣, 贾利蓉.豆腐乳感官和理化品质的主成分分析[J].农业工程学报, 2002, 18 (2) :131-135. [5] Miguel魣, Rodríguez D.Principal component analysis of the polyphenol content in young red wines[J].Food Chem, 2002, 78 (4) :523-532. [6] 鲍艳, 胡振琪, 柏玉, 等.主成分聚类分析在土地利用生态安全评价中的应用[J].农业工程学报, 2006, 22 (8) :87-90. [7] 岳田利, 彭帮柱, 袁亚宏, 等.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报, 2007, 23 (6) :223-226. [8] Zhang ZM, Li GK.A preliminary study of plant aroma profile characterist ics by a combination sampling method coupled with GC-MS[J].Microchem J, 2007:29-36.
[9] Kara D.Evaluation of trace metal concentrations in some herbs and herbal teas by principal component analysis[J].Food Chem, 2009, 11 (4) :347-354.
[10] Zhao Y, Chen P, Lin LZ.Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS[J].Food Chem, 2011, 12 (6) :1269-1277.
[11] 王洋.枣烘培香气成分的GC-MS分析与质量评价[D].保定:河北农业大学, 2012. [12] 朱晓兰, 时亮, 刘百战, 等.利用GC和GC/MS分析枣子酊挥发性化学成分[J].分析仪器, 2000, 4:41-43. [13] 回瑞华, 侯冬岩, 李铁纯.酸枣果肉中挥发性化学成分的提取及分析[J].分析化学研究简报, 2004, 32 (4) :325-328. [14] 车勇, 李松涛, 张永清.酸枣超临界萃取物的化学成分研究[J].安徽农业科学, 2009, 37 (17) :7822-7834. [15] 李文絮, 刘会峦.乐陵枣挥发油化学成分的气相色谱-质谱分析[J].青岛大学学报, 2005, 18:67-70. [16] 穆启运, 陈锦屏, 张保善.红枣挥发性芳香物的气相色谱—质谱分析[J].农业工程学报, 1999, 15:251-255. [17] 邓国宾, 李雪梅, 林瑜, 等.滇刺枣挥发性成分的研究[J].精细化工, 2004, 21:318-320. [18] 王颉, 张子德, 张占忠, 等.枣挥发油的提取及其化学成分的气相色谱—质谱分析[J].食品科学, 1998, 19:38-40. [19] 王林祥, 刘杨崛, 袁身淑, 等.天津红枣香气成分的分离与鉴定[J].无锡轻工大学学报, 1995, 14:49-56.
计量
- 文章访问数: 122
- HTML全文浏览量: 17
- PDF下载量: 228
下载:
