罗望子提取物挥发性成分分析及其应用
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摘要
以二氯甲烷和水为溶剂,经涡旋离心提取罗望子提取物的挥发性成分,进行气相色谱-质谱分析。结果表明:从罗望子提取物中共鉴定出38种挥发性成分,其中主要成分(质量分数)为酒石酸二乙酯(35.20%)、5-羟甲基糠醛(23.09%)、苹果酸二乙酯(17.89%)、糠醛(3.27%)、甲基苯甲醇(2.29%)、乙酰丙酸乙酯(1.93%)、2,5-二甲酰基呋喃(1.82%)和乳酸乙酯(1.39%)。酒石酸二乙酯、5-羟甲基糠醛、苹果酸二乙酯、糠醛、乙酰丙酸乙酯等大多数挥发性成分构成了罗望子提取物酒香、果香、焦甜香等气息,能改善卷烟的吸食品质,赋予卷烟独特的香气特征。
The volatile components in tamarind extract was obtained by vortex centrifugal separation with dichloromethane and water as solvents and analyzed by GC-MS. The results showed that 38 volatile components were identi?ed in tamarind extracts, the major components(mass fraction) were diethyl tartrate(35.20%), 5-hydroxymethyl furfural(23.09%), diethyl malic acid(17.89%), furfural(3.27%), methylbenzyl alcohol(2.29%), ethyl acetopropionate(1.93%), 2,5-dimethylfuran(1.82%) and ethyl lactate(1.39%). Most volatile components, such as diethyl tartrate, 5-hydroxymethyl furfural, diethyl malic acid, furfural and ethyl levulinate, constitute aroma of wine, fruit and char, which can improve the smoking quality of cigarettes and endow them with unique aroma characteristics.
The volatile components in tamarind extract was obtained by vortex centrifugal separation with dichloromethane and water as solvents and analyzed by GC-MS. The results showed that 38 volatile components were identi?ed in tamarind extracts, the major components(mass fraction) were diethyl tartrate(35.20%), 5-hydroxymethyl furfural(23.09%), diethyl malic acid(17.89%), furfural(3.27%), methylbenzyl alcohol(2.29%), ethyl acetopropionate(1.93%), 2,5-dimethylfuran(1.82%) and ethyl lactate(1.39%). Most volatile components, such as diethyl tartrate, 5-hydroxymethyl furfural, diethyl malic acid, furfural and ethyl levulinate, constitute aroma of wine, fruit and char, which can improve the smoking quality of cigarettes and endow them with unique aroma characteristics.
引文
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[7]贾海江,徐雪芹,刘会杰,等.同时蒸馏萃取GC/MS分析秘鲁浸膏中的香气成分[J].烟草科技,2013,29(9):99-102.
[8]谢清桃,李建军,王坤波,等.铁观音茶梗浸膏挥发性成分GC/MS分析及在卷烟中的应用[J].烟草科技,2013(7):48-50,54.
[2]LIBRANDI A P L,CHRYSóSTOMO T N,AZZOLINI A E C S,et al.Effect of the extract of the tamarind(Tamarindus indica)fruit on the complement system:Studies in vitro and in hamsters submitted to a cholesterol-enriched diet[J].Food and Chemical Toxicology,2007,45(8):1487-1495.
[3]LORENZO S N,BARTLEY J,ALAN P S.Supercritical fluid extraction of the volatile constituents from tamarind(Tamarindus indica L.)[J].Journal of Essential Oil Research,1994,6(5):2.
[4]JORGE P,ROLANDO M,CARLOS V.Volatile components of the fruits of Vangueria madagascariensis J.F.Gmel.from Cuba[J].Journal of Essential Oil Research,2004,16(4):3.
[5]石俊雄,向章敏,张长云,等.贵州山地醇甜香烟叶与各特色区域烟叶中5-羟甲基糠醛含量对比分析[J].贵州烟草科学,2015,4(2):46-53.
[6]申屠洪钎.枇杷叶浸膏热裂解产物的研究[J].轻工科技,2013(11):27-29.
[7]贾海江,徐雪芹,刘会杰,等.同时蒸馏萃取GC/MS分析秘鲁浸膏中的香气成分[J].烟草科技,2013,29(9):99-102.
[8]谢清桃,李建军,王坤波,等.铁观音茶梗浸膏挥发性成分GC/MS分析及在卷烟中的应用[J].烟草科技,2013(7):48-50,54.