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荷叶香气成分的研究(Ⅰ)——荷叶天然香气成分的分析

Studies of Flavor Components of Lotus Leaf (I) Analysis of Natural Flavor Components of Lotus Leaf

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【作者】 傅水玉黄爱今刘虎威孙亦果吴强夏玉宇

【Author】 FU Shuiyu, HUANG Aijin, LIU Huwei, SUN Yiliang (Department of Chemistry, Peking University)WU Qiang, XIA Yuyu (Analytical Center, Chinese People University)

【机构】 杭州师范学院化学系北京大学化学系北京大学化学系中国人民大学分析测试中心中国人民大学分析测试中心 杭州 310012通讯联系人

【摘要】 用XAD-2型树脂采集荷叶天然香气。以双柱毛细管GC/MS/DS联用法和三柱毛细管保留指数法分离鉴定了87种组分,占总峰面积的93.26%,其中50种组分是用上述两种方法共同确证的,占总峰面积的81.31%。含量较大的组分有顺-3-己烯醇(40.41%);二苯胺(8.35%);长叶烯(5.6%);正己醇(3.65%),苯(3.12%)。

【Abstract】 In this study, Amperlite XAD-2 resin was used as an adsorbent which adsorbed the natural flavor sent forth from lotus leaf. The concentrate was then analysed by capillary gas chromatography-mass spectrometry and temperature-programmed retention index on three columns. A total of 87 substances were separated and identified, coyer-ing 93.26% of total peak area. 50 of these components were finally identified by RI and GC-MS, occupying 83.31% of total peak area. The main constituents were cis-3-hexenol (40.41%); diphenylamine (8.35%); α-longifolene (5.6%); hexanol(3.65%); benzene (3.12%).

【关键词】 荷叶天然香气色质联用保留指数
【Key words】 Lotus leafNatural flavorCC-MSRetention index
【基金】 国家自然科学基金
  • 【文献出处】 北京大学学报(自然科学版) ,Acta Scicentiarum Naturalum Universitis Pekinesis , 编辑部邮箱 ,1992年06期
  • 【被引频次】45
  • 【下载频次】380
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