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当前位置: 首页 > 文章 > 枣花及枣花蜜香气成分分析 食品科学 2018 (20) 182-189
Position: Home > Articles > Analysis of Aroma Components from Jujube Flowers and Honey FOOD SCIENCE 2018 (20) 182-189

枣花及枣花蜜香气成分分析

作  者：
敖常伟;吕姗;吴香菊;赵智慧;刘孟军
单  位：
河北农业大学食品科技学院;河北农业大学中国枣研究中心
关键词：
枣花;枣花蜜;挥发性成分;气相色谱-质谱-嗅味测量法;固相微萃取
摘  要：
为鉴定枣花中主要香味化合物,比较不同开花时期的枣花香气成分的变化,以及枣花与枣花蜜香气成分的关联。采用顶空固相微萃取提取样品中的挥发性物质并优化提取条件,采用气相色谱-质谱-嗅觉(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)法对提取的挥发物进行分析鉴定。GC-MS-O鉴定枣花的主要香气成分为2-甲基丁酸乙酯、异戊酸乙酯、(E)-2-甲基-2-丁烯酸乙酯、3-己烯醇乙酯、α-罗勒烯、4,8-二甲基-1,3,7-壬三烯、4-甲基-戊酸乙酯、苯甲酸乙酯、α-法尼烯、月桂酸甲酯和2-甲基-环丁酮。这些成分呈现的枣花气味类型主要有果香味、花香味、酸味和青草味。枣花与枣花蜜共有香气物质为(E)-3-己烯-1-醇、异辛醇、芳樟醇、苯甲醇、乙酸、正己酸、正辛酸、壬酸、月桂酸、肉豆蔻酸、棕榈酸、2,6-二甲基-1,3,5,7-辛四烯、苯酚、水杨酸甲酯、甲氧基苯基-肟、萘和3-氰基吡啶。以上共有成分是枣花蜜具有枣花气味特征的主要原因。
译  名：
Analysis of Aroma Components from Jujube Flowers and Honey
作  者：
AO Changwei;Lü Shan;WU Xiangju;ZHAO Zhihui;LIU Mengjun;College of Food Science and Technology, Hebei Agricultural University;Research Center of Chinese Jujube, Hebei Agricultural University;
单  位：
AO Changwei%Lü Shan%WU Xiangju%ZHAO Zhihui%LIU Mengjun%College of Food Science and Technology, Hebei Agricultural University%Research Center of Chinese Jujube, Hebei Agricultural University
关键词：
jujube flower;;jujube honey;;volatile compounds;;gas chromatography-mass spectrometry-olfactometry;;solid-phase microextraction
摘  要：
The volatile compounds of jujube flowers at different stages of maturity and jujube honey were extracted by solid-phase microextraction(SPME) and characterized by gas chromatography-mass spectrometry-olfactometry(GCMS-O). SPME conditions were optimized. The main aroma compounds of jujube flowers were 2-ethyl butyrate, ethyl valerate,(E)-2-methyl-2-maleate, 3-enol ethyl ester, α-ocimene, 4,8-dimethyl-1,3,7-nonyl triene, α-farnesene, 2-methyl ethyl butyrate, 4-methyl-pentanoic acid ethyl ester, ethyl benzoate, lauric acid methyl ester, and 2-methyl cyclobutanone. The aroma descriptions of jujube flowers detected by GC-O were fruity, floral, sour and grassy. The aroma compounds in both jujube flowers and honey were(E)-3-hexen-1-alcohol, isooctyl alcohol, linalool, benzyl alcohol, acetic acid, hexanoic acid, octanoic acid, azelaic acid, lauric acid, myristic acid, palmitic acid, 2,6-methyl-1,3,5,7-octatetraene, phenol, methylis salicylas, methoxy phenyl oxime, naphthalene, and 3-cyanopyridine, which were mainly responsible for the characteristic jujube flower aroma of jujube honey.

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