超聲處理對柑普茶揮發(fā)性成分的影響
發(fā)布時間:2019-04-24 07:25
【摘要】:采用全自動頂空固相微萃取(HS-SPME)結(jié)合氣相色譜-質(zhì)譜(GC-MS)聯(lián)用技術(shù)對超聲處理前后的柑普茶的揮發(fā)性成分進(jìn)行測定和分析。結(jié)果表明,柑普茶的香氣成分來自茶枝柑的柑皮和普洱熟茶,主要揮發(fā)性成分為檸檬烯、蒎烯、β-月桂烯、γ-松油烯、芳樟醇、萜烯醇、N-甲基鄰氨基苯甲酸甲酯和1,2,3三甲氧基苯等;超聲處理能影響柑普茶不同部分揮發(fā)性成分的相對含量,較超聲處理前,柑普茶柑皮中α-側(cè)柏烯和α-蒎烯等成分的相對含量減少,鄰傘花烴、癸醛的含量增多,柑普茶茶葉中的乙酸丁酯、N,N-二甲基甲酰胺、水芹烯、芳樟醇、松油醇和1,2,3三甲氧基苯等成分的相對含量在超聲處理后都有提高,β-月桂烯、檸檬烯、γ-松油烯和茶香酮的相對含量較超聲處理前有所減少;各成分含量的變化幅度在實(shí)驗(yàn)時長內(nèi)基本隨超聲時間的延長而增大。
[Abstract]:Full-automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile components of citrus tea before and after ultrasonic treatment. The results showed that the aroma components of citrus tea came from citrus peel and mature tea. The main volatile components were limonene, pinene, 尾-laureene, 緯-terpinene, linalool, terpenol, N-methyl-o-aminobenzoic acid methyl ester and 1,2,2,6-methyl-N-methyl-o-aminobenzoate. 3Trimethoxybenzene, etc.; Ultrasonic treatment could affect the relative content of volatile components in different parts of citrus tea. Compared with that before ultrasonic treatment, the relative contents of 偽-side cypress and 偽-pinene in citrus peel of citrus tea decreased, and the contents of o-cypress hydrocarbon and decaldehyde increased, and the relative contents of 偽-side cypress and 偽-pinene in citrus peel decreased. The relative contents of butyl acetate, N, N-dimethylformamide, sibirene, linalool, turpentol and 1,2, 3-trimethoxybenzene in citrus tea leaves were increased after ultrasonic treatment, 尾-laurene, limonene, and so on. The relative contents of 緯-terpinene and teaconone were decreased compared with those before ultrasonic treatment. The variation range of the content of each component increased with the prolongation of ultrasonic time in the experiment time.
【作者單位】: 中國熱帶農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所;華中農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院;
【基金】:湛江熱帶南亞熱帶農(nóng)業(yè)產(chǎn)業(yè)生產(chǎn)基地建設(shè)省級補(bǔ)助資金項(xiàng)目 中國熱帶農(nóng)業(yè)科學(xué)院基本科研業(yè)務(wù)費(fèi)專項(xiàng)資金(1630122017T24)
【分類號】:O657.63;TS272.7
本文編號:2464247
[Abstract]:Full-automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile components of citrus tea before and after ultrasonic treatment. The results showed that the aroma components of citrus tea came from citrus peel and mature tea. The main volatile components were limonene, pinene, 尾-laureene, 緯-terpinene, linalool, terpenol, N-methyl-o-aminobenzoic acid methyl ester and 1,2,2,6-methyl-N-methyl-o-aminobenzoate. 3Trimethoxybenzene, etc.; Ultrasonic treatment could affect the relative content of volatile components in different parts of citrus tea. Compared with that before ultrasonic treatment, the relative contents of 偽-side cypress and 偽-pinene in citrus peel of citrus tea decreased, and the contents of o-cypress hydrocarbon and decaldehyde increased, and the relative contents of 偽-side cypress and 偽-pinene in citrus peel decreased. The relative contents of butyl acetate, N, N-dimethylformamide, sibirene, linalool, turpentol and 1,2, 3-trimethoxybenzene in citrus tea leaves were increased after ultrasonic treatment, 尾-laurene, limonene, and so on. The relative contents of 緯-terpinene and teaconone were decreased compared with those before ultrasonic treatment. The variation range of the content of each component increased with the prolongation of ultrasonic time in the experiment time.
【作者單位】: 中國熱帶農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所;華中農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院;
【基金】:湛江熱帶南亞熱帶農(nóng)業(yè)產(chǎn)業(yè)生產(chǎn)基地建設(shè)省級補(bǔ)助資金項(xiàng)目 中國熱帶農(nóng)業(yè)科學(xué)院基本科研業(yè)務(wù)費(fèi)專項(xiàng)資金(1630122017T24)
【分類號】:O657.63;TS272.7
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