板栗挥发性香气成分分析研究

采用水蒸气蒸馏提取,气相色谱-质谱联用技术对板栗炒制前后果壳和果仁中的挥发性成分进行分析。研究发现,由生栗壳,生栗果仁,熟栗壳,熟栗果仁中分别鉴定出20、11、19、11种挥发性成分。生栗果仁中,香气的主要物质基础是2-甲氧基-4-乙烯苯酚 (12.51%)、亚油酸乙酯 (8.15%)、1,2-二甲氧基-4-(1-丙烯基)-苯 (7.42%)、7-十六碳烯醛 (5.18%)、2-十七碳烯醛 (3.42%)；熟栗果仁中,香气的主要物质基础是n-十六酸 (18.68%)、十八醛 (7.06%)、甘油棕榈酸酯 (4.27%)、1-二十醇 (3.70%)、油酸 (2.00%)。研究结果表明,炒制加工过程对板栗果仁的口味影响显著,且果仁中的挥发性成分在炒制过程中进入到果壳,但果壳中的挥发性成分对果仁的口味基本上没有影响。

Analysis of volatile aroma components in chestnut

Volatile components in chestnut shells and nutlets before and after frying were extracted by steam distillation method and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 20 volatile components were identified in raw chestnut shells, and 11 in raw chestnut nutlets, and 19 in fried chestnut shells and 11 in fried chestnut nutlets, respectively. The main aroma-active components were 2-Methoxy-4-vinylphenol (12.51%), Linoleic acid ethyl ester (8.15%), 1,2-dimethoxy-4-(1-propenyl)-Benzene (7.42%), 7-hexadecenal (5.18%), 2-Heptadecenal (3.42%) in raw chestnut nutlets; and n-Hexadecanoic acid (18.68%), Octadecanal (7.06%), glycerol 1-palmitate (4.27%), 1-Eicosanol (3.70%), Oleic Acid (2.00%) in fried chestnut nutlets. Frying has important effects on the flavor of chestnut nutlets, and the volatile constituents ofSfriedSchestnutSin the nutletsSmerge into theSshells inSthe process of frying. However, the volatile constituents in the shells has no influence basically on the flavor of the fried chestnut nutlets.