中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 桑不同部位及不同成熟度桑葚挥发性成分分析 湖南农业大学学报(自然科学版) 2020 (1) 63-69
Position: Home > Articles > Analysis of the volatile components of mulberry collected from different parts at various maturity Journal of Hunan Agricultural University(Natural Sciences) 2020 (1) 63-69

桑不同部位及不同成熟度桑葚挥发性成分分析

作  者：
余柳仪;陈淼芬;刘京宏;黄秀琼;卿志星;曾建国
单  位：
湖南中医药大学药学院;湖南农业大学食品科学技术学院;中兽药湖南省重点实验室
关键词：
桑;桑葚;挥发性成分;顶空固相微萃取;气相色谱–质谱
摘  要：
采用顶空固相微萃取法结合气相色谱–质谱(HS–SPME–GC–MS)联用技术,测定了4种不同成熟度果实(青桑葚、微红桑葚、微青桑葚、红桑葚)和3个不同部位(桑叶、桑枝及桑白皮)干燥样品的挥发性成分。共鉴定出75种化合物,青桑葚、微红桑葚、微青桑葚、红桑葚、桑叶、桑枝、桑白皮中各鉴定出32、38、30、41、38、21、21种,烯烃类、酮类、醇类及醛类为桑中主要香气成分;4种不同成熟度果实和3个不同部位的挥发性成分均有异同,但均含有芳樟醇(Linalool)、乙酸芳樟醇(Linalylacetate)、己醛(Hexanal)、D–柠檬烯(D–Limonene)、壬醛(Nonanol)和叔丁基对甲酚(ButylatedHydroxytoluene),且含量较高;相比于以前的研究方法,顶空固相微萃取结合气相色谱–质谱(HS–SPME–GC–MS)的方法操作方便,且能够鉴定出桑中更多的挥发性成分。
译  名：
Analysis of the volatile components of mulberry collected from different parts at various maturity
作  者：
YU Liuyi;CHEN Miaofen;LIU Jinghong;HUANG Xiuqiong;QING Zhixing;ZENG Jianguo;College of Pharmacy, Hunan University of Chinese Medicine;Hunan Key Laboratory of Traditional Chinese Veterinary Medicine;College of Food Science and Technology, Hunan Agricultural University;
关键词：
Morus alba;;mulberry;;volatile composition;;headspace solid–phase microextraction(HS-SPME);;gas chromatography-mass spectrometry(GC-MS)
摘  要：
In order to identified the volatile components in various parts of Morus alba, the freeze-dried samples of different parts(green fruit, slightly red fruit, slightly green fruit, red fruit, root, stem and leaf) were subjected to analysis using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that a total of 75 compounds were identified from seven parts of Morus alba, of which 32 compounds were identified from the green fruit, 38 from the slightly red fruit, 30 from the slightly green fruit, 41 from the red fruit, 38 from the leaf, 21 from the stem and 21 from the root of Morus alba respectively. Olefin, ketone, alcohol and aldehyde are the main aroma components. Each part has its special volatile components, and all these parts shares the same volatile components. The contents of linalool, linalyl acetate, hexanal, D-Limonene, nonanol and butylated hydroxytoluene were the highest content in Morus alba. Compared with the methods used in previous studies, HS-SPME-GC-MS is easier to operate and can identify more volatile components in Morus alba.

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46