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| 4个杂交种质白胡椒粉香气成分的研究 | |
| 引用本文： | 刘红,欧仕益,郝朝运,邬华松.4个杂交种质白胡椒粉香气成分的研究[J].农学学报,2013,3(1):57-63. |
| 作者姓名： | 刘红 欧仕益 郝朝运 邬华松 |
| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁571533;农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533 2. 暨南大学食品科学与工程系,广州,510632 3. 中国热带农业科学院香料饮料研究所,海南万宁571533;农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533;海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁571533 |
| 基金项目： | 南亚热作资源保护专项"热带香辛饮料作物种质资源圃" |
| 摘 要： | 为了确定‘班×印2号’、‘班×印3号’、‘班×印4号’和‘班×印5号’这4种不同杂交种质白胡椒粉的香气成分,采用固相微萃取采集‘班×印2号’、‘班×印3号’、‘班×印4号’和‘班×印5号’这4种不同杂交种质白胡椒粉的挥发性成分,用气相色谱-质谱法分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分。共鉴定出α-蒎烯(2.21%～2.80%)、β-蒎烯(3.43%～5.60%)、3-蒈烯(3.68%～6.16%)、柠檬烯(4.24%～6.04%)、δ-榄香烯(2.49%～4.57%)、可巴烯(5.85%～8.56%)、石竹烯(17.14%～32.15%)和石竹烯氧化物(1.03%～1.48%)等59种化合物。4个不同杂交种质白胡椒粉香气成分的种类与含量存在显著差异。 |
| 关 键 词： | 固相微萃取 气相色谱-质谱法 白胡椒粉 风味成分 |
| 收稿时间： | 2012/8/1 0:00:00 |
| 修稿时间： | 2012/11/6 0:00:00 |
Studies on the Flavor Components of White Ground Pepper from Four Hybridize Variety |
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| Liu Hong , Ou Shiyi , Hao Chaoyun , Wu Huasong , Gu Fenglin , Tan Lehe , Chu Zhong , Zong Ying , Zhu Hongying , Wei Lai.Studies on the Flavor Components of White Ground Pepper from Four Hybridize Variety[J].Journal of Agriculture,2013,3(1):57-63. | |
| Authors: | Liu Hong Ou Shiyi Hao Chaoyun Wu Huasong Gu Fenglin Tan Lehe Chu Zhong Zong Ying Zhu Hongying Wei Lai |
| Institution: | 1,2 (1Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China; 2Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning 571533, Hainan, China; 3Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China; 4Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning 571533, Hainan, China) |
| Abstract: | The headspace aroma compounds in white pepper powder (Piper nigrum L.) of No.2, No.3, No.4 and No.5 were determined by gas chromatography-mass spectrometry. The headspace volatiles were sampled by solid-phase micro-extraction (SPME). The total ion chromatographic peak area normalization for quantitative analysis of the flavor components. A total of 59 volatile compounds were identified, the α-pinene (2.21%~2.80%), β-pinene (3.43%~5.60%), 3-carene(3.68%~6.16%), limonene (4.24%~6.04%),δ-elemene (2.49%~4.57%),copaene (5.85%~8.56%) caryophyllene (17.14%~32.15%) and caryophyllene oxide(1.03%~1.48%), were the main flavor components. |
| Keywords: | Flavor components |
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