作 者：
杨超;张海静;杨旭;吕玉;宋焕禄;陆柏益;张英
单 位：
北京工商大学化学与环境工程学院;浙江大学生物系统工程与食品科学学院
关键词：
香竹;SDE;GC-O;GC-MS;AEDA;气味活性物质
摘 要：
实验运用SDE方法对香竹竹叶中挥发性物质进行提取,利用GC-O与GC-M S联用的法方对其中气味活性物质进行定性分析,共鉴定出29种气味活性物质。研究发现,对香竹竹叶的特征性气味起关键性作用的化合物种类主要有醇(9种)、醛(9种)、萜类化合物(5种)、酮(3种)、酯类(2种)和含硫化合物(2种)。香竹竹叶中重要的气味活性化合物为2-甲基丁醛(黑巧克力味),嘧啶(刺激味,辛辣味),2-甲基噻吩(刺鼻汽油味),己醛(青草味),糠醛(烤香、肉香),3-己烯醛(青草味),1-庚烯-3-醇(青草味、刺激味),乙二硫醚(刺激味、咸菜味),3-甲硫基丙醛(煮土豆味、煮肉味),2-甲基-3-呋喃硫醇(甜香),辛醛(花香,绿草,橘皮味),橙花醇/香叶醇(橘子味、花香)。
译 名：
The Identification of Aroma-active Compounds of Chimonocalamus delicatus Hsueh et Yi by the Cooperation of GC-O and GC-MS Method
作 者：
Yang Chao1 Zhang Haijing1 Yang Xu1 Lv Yu1 Song Huanlu1 Lu Boyi2 Zhang Ying2 (1.College of Chemical & Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China;2.School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310029,Zhejiang,China)
关键词：
Chimonocalamus delicatus;SDE;GC-O;GC-MS;AEDA;Aroma-active compounds
摘 要：
The volatile compounds of Chimonocalamus delicatus Hsueh et Yi leaves were extracted using SDE method.The aroma-active compounds were identified by the cooperation of GC-O and GC-MS Method,and ranked by AEDA method.Totally,29 kind of compounds were separated and identified,including alcohols(9 kinds),aldehydes(9 kinds),terpenes(5 kinds) ketones(3 kinds),esters(2 kinds) and sulfides(2kinds).Of which,the key aroma-active compounds were 2-methylbutanal(dark chocolate),pyridine(pungent),2-methylthiophene(gasoline-like),hexanal(grassy),furfuran(caramel、meat),3-hexenal(grassy),l-hepten-3-ol(grassy,pungent),diethyl sulfide(pungent,pickle),2-methylpropanal(boiled potato,boiled meat),2-methyl-3-furanthiol(sweet),octanal(fruity,green,orange peel)and nerol/geranial(citric,floral).
