云南滇红玫瑰与墨红玫瑰香气成分比较与分析
|
摘要
为了研究云南滇红玫瑰和墨红玫瑰的香气成分并对比其差异;通过水蒸气蒸馏法提取两种玫瑰花的香气成分,并以GC-MS方法对滇红玫瑰和墨红玫瑰的香气成分进行鉴定和定量分析;在滇红玫瑰中主要检测出61种香气物质,在墨红玫瑰中主要检测出63种香气物质;滇红玫瑰香气成分主要为醇类物质(58.41%),醛类物质(8.42%)、酯类物质(7.42%)、烷类(5.43%)、含氮类(3.49%)、酮类物质(1.85%)、酸类物质(1.7%)和醚类物质(1.43%);墨红玫瑰香气成分的种类主要为醇类(51.93%)、醛类(11.98%)、醚类(7.78%)、酯类(6.05%)、烷类(3.95%)、酸类(3.39%)、甲氧基化合物(3.06%)、萜类(0.16%);滇红玫瑰和墨红玫瑰共有44种相同的香气物质,但两种玫瑰香气成分及含量均有差异。
The aroma components of Dian Hong Roses and Mo Hong Roses were analyzed,their differences were compared;the aroma components from these two roses were extracted by vapour distillation. And their aroma components were analyzed by GC-MS. After the detection,61 kinds of aroma components from Dian Hong Roses and 63 kinds aroma components from Mo Hong Roses were detected;the aroma components of Dian Hong Roses contained alcohol which account for 58.41 % in total,aldehyde(8.42 %),esters(7.42 %),alkane(5.43%),nitrogen-containing compounds(3.49 %),ketone(1.85 %),acids(1.7 %),and ethers(1.43 %). The aroma components of Mo Hong Roses contains alcohol which accounted for 51.93 % in total,aldehyde(11.98 %),ethers(7.78 %),esters(6.05 %),alkane(3.95 %),acids(3.39 %),oxygen based compounds(3.06 %),and terpene(0.16 %). Although Dian Hong Roses and Mo Hong Roses had 44 kinds aroma components in common,their aroma components content and kind still had differences.
The aroma components of Dian Hong Roses and Mo Hong Roses were analyzed,their differences were compared;the aroma components from these two roses were extracted by vapour distillation. And their aroma components were analyzed by GC-MS. After the detection,61 kinds of aroma components from Dian Hong Roses and 63 kinds aroma components from Mo Hong Roses were detected;the aroma components of Dian Hong Roses contained alcohol which account for 58.41 % in total,aldehyde(8.42 %),esters(7.42 %),alkane(5.43%),nitrogen-containing compounds(3.49 %),ketone(1.85 %),acids(1.7 %),and ethers(1.43 %). The aroma components of Mo Hong Roses contains alcohol which accounted for 51.93 % in total,aldehyde(11.98 %),ethers(7.78 %),esters(6.05 %),alkane(3.95 %),acids(3.39 %),oxygen based compounds(3.06 %),and terpene(0.16 %). Although Dian Hong Roses and Mo Hong Roses had 44 kinds aroma components in common,their aroma components content and kind still had differences.
引文
[1]白卫东,李干兵,钱敏,等.我国玫瑰产业的现状与分析[J].农产品加工(学刊),2009(7):64-66
[2]李斌,宣景宏,孟宪军.玫瑰的价值及玫瑰花精油的开发前景[J].北方园艺,2005(4):58-59
[3]汪禄祥,黎其万,陈锦玉,等.不同品种食用玫瑰的主要营养成分测定[J].广东农业科学,2006(12):44-45
[4]王兴国,王亚平,赵青,等.CGC/IR/MS方法对玫瑰精油化学成分的分析[J].兰州大学学报,1996,32(1):79-83
[5]周围,周小平,赵国宏,等.中国苦水玫瑰油香气成分的研究[J].色谱,2002,20(6):560-564
[6]文震,刘波,郑宗坤,等.玫瑰精油β-环糊精包合物的制备与表征[J].食品科学,2009(10):29-32
[7]杨虎,张生堂,高国强,等.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012(24):152-155
[8]帕尔哈提·柔孜,阿依姑丽·艾合麦提,朱昆,等.玫瑰花瓣总黄酮和总多糖的体外抗氧化活性[J].食品科学2013,34(11):138-141
[9]王忠民,石秀花,李瑾瑜,等.野玫瑰色素理化性质的研究[J].食品科学,2007,28(6):93-97
[10]李素岳,张波,祝霞,等.玫瑰加香葡萄酒工艺优化及香气成分研究[J].食品工业科技,2012,33(13):208-212
[11]赵彩云,薛洁,蔡旭东,等.玫瑰深加工产品关键香气成分的分析[J].食品与发酵工业,2013,39(12):157-161
[12]马希汉,王永红,尉芹,等.玫瑰精油提取工艺研究[J].林产化学与工业,2004,24:80-84
[13]王耀庚.玫瑰精油的提取工艺研究[J].天津化工,1996(2):25-27
[14]郭永来,刘泗明,张海云,等.玫瑰花细胞液中挥发油成分的分析[J].香料香精化妆品,2008(1):4-6
[15]Y Ohno,S Tanaka.On the constituents of a Chinese rose oil.[J]Agricultural&Biological Chemistry,1977,41(2):399-401
[16]张海云,吕传润,张静菊,等.新品种丰花玫瑰鲜花细胞液提取率及化学成分分析初报[J].香料香精化妆品,2010,5:17-21
[17]苏红霞,王燕,薛洁,等.食用玫瑰香气质量评价指标及影响因素[J].食品与发酵工业,2011,11:208-212
[2]李斌,宣景宏,孟宪军.玫瑰的价值及玫瑰花精油的开发前景[J].北方园艺,2005(4):58-59
[3]汪禄祥,黎其万,陈锦玉,等.不同品种食用玫瑰的主要营养成分测定[J].广东农业科学,2006(12):44-45
[4]王兴国,王亚平,赵青,等.CGC/IR/MS方法对玫瑰精油化学成分的分析[J].兰州大学学报,1996,32(1):79-83
[5]周围,周小平,赵国宏,等.中国苦水玫瑰油香气成分的研究[J].色谱,2002,20(6):560-564
[6]文震,刘波,郑宗坤,等.玫瑰精油β-环糊精包合物的制备与表征[J].食品科学,2009(10):29-32
[7]杨虎,张生堂,高国强,等.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012(24):152-155
[8]帕尔哈提·柔孜,阿依姑丽·艾合麦提,朱昆,等.玫瑰花瓣总黄酮和总多糖的体外抗氧化活性[J].食品科学2013,34(11):138-141
[9]王忠民,石秀花,李瑾瑜,等.野玫瑰色素理化性质的研究[J].食品科学,2007,28(6):93-97
[10]李素岳,张波,祝霞,等.玫瑰加香葡萄酒工艺优化及香气成分研究[J].食品工业科技,2012,33(13):208-212
[11]赵彩云,薛洁,蔡旭东,等.玫瑰深加工产品关键香气成分的分析[J].食品与发酵工业,2013,39(12):157-161
[12]马希汉,王永红,尉芹,等.玫瑰精油提取工艺研究[J].林产化学与工业,2004,24:80-84
[13]王耀庚.玫瑰精油的提取工艺研究[J].天津化工,1996(2):25-27
[14]郭永来,刘泗明,张海云,等.玫瑰花细胞液中挥发油成分的分析[J].香料香精化妆品,2008(1):4-6
[15]Y Ohno,S Tanaka.On the constituents of a Chinese rose oil.[J]Agricultural&Biological Chemistry,1977,41(2):399-401
[16]张海云,吕传润,张静菊,等.新品种丰花玫瑰鲜花细胞液提取率及化学成分分析初报[J].香料香精化妆品,2010,5:17-21
[17]苏红霞,王燕,薛洁,等.食用玫瑰香气质量评价指标及影响因素[J].食品与发酵工业,2011,11:208-212