【摘要】：采用溶劑輔助風(fēng)味蒸發(fā)法(SAFE),結(jié)合氣相色譜-質(zhì)譜聯(lián)機(jī)(GC-MS),通過雙柱對新鮮芫荽中的揮發(fā)性成分進(jìn)行了鑒定,并通過譜庫檢索和保留指數(shù)比對,共計從新鮮芫荽中鑒定出化合物87種,其中烴類28種,醛類20種,醇類22種,酸類4種,酯類7種,酮類3種,雜環(huán)及其他類3種。通過芳香萃取物稀釋分析法(AEDA),結(jié)合氣相色譜-嗅聞技術(shù)(GC-O)對新鮮芫荽進(jìn)行了分析,共鑒定出21種活性香氣成分,其中關(guān)鍵性香氣成分有5種[香氣稀釋因子(FD)≥81],分別是反-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。
[Abstract]:The volatile components of fresh coriander were identified by solvent assisted flavor evaporation (SAFE),) combined with gas chromatography-mass spectrometry (GC-MS). A total of 87 compounds were identified from fresh coriander, including 28 hydrocarbons, 20 aldehydes, 22 alcohols, 4 acids, 7 esters, 3 ketones, 3 heterocycles and other compounds. The fresh coriander was analyzed by dilution analysis of aromatic extract (AEDA),) and gas chromatography-smell technique (GC-O), and 21 active aroma components were identified. There are five key aroma components [(FD) 鈮，

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