食品工业科技Issue(2)：175-179,198,6.
不同方法提取的海南黑、白胡椒香气物质GC—MS比较分析
Different extraction methods of black and white pepper aroma comparative analysis of GC-MS
柳中 1阚建全 1李银聪 1王玲1
作者信息
- 1. 西南大学食品科学学院,重庆400716／重庆市农产品加工及贮藏重点实验室,重庆400716
- 折叠
摘要
Abstract
Hainan black and white pepper aroma components were extracted by solid phase micro extraction （SPME） ,direct distillation extraction method （DDE）and simultaneous distillation extraction method （SDE）.And then the flavor components were analyzed and identified by gas chromatography-mass spectrometry combined with computer.The results showed 96 aroma components were identified in Hainan black and white pepper.For white pepper,59 compounds were identified using SPME method, accounting for 90.20% of the total peak area. 52 compounds were identified by DDE method, accounting for 90.25 % peak area. 26 compounds were identified by SDE method, accounting for 84.64% peak area. For black pepper, 36 compounds were identified using SPME method,accounting for 93.07% of the total peak area. 37 compounds were identified by DDE method, accounting for 81.98% of the total peak area. 34 compounds were identified by SDE Law,accounting for 78.17% of the total peak area.it indicated that, aroma components can be identified more comprehensively by SPME method, while SDE rules can be used to concentrate the main aroma of pepper better.The main aroma of Hainan black and white pepper are mainly α-pinene,3- carene, α- phellandrene, β- myrcene, D-limonene, caryophyllene and other olefin substances. Combination of these three methods can detect Hainan black and white pepper aroma more comprehensively.关键词
海南黑胡椒和白胡椒/香气物质/气相色谱-质谱法/固相微萃取法/水蒸气蒸馏法/同时蒸馏-萃取法Key words
Hainan black pepper and white pepper/aroma components/GC- MS/headspace solid- phase micro- extraction/direct distillation extraction method/simultaneous distillation on extraction method分类
轻工纺织引用本文复制引用
柳中,阚建全,李银聪,王玲..不同方法提取的海南黑、白胡椒香气物质GC—MS比较分析[J].食品工业科技,2012,(2):175-179,198,6.
