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农学学报

农学学报 ›› 2015, Vol. 5 ›› Issue (11): 97-102.doi: 10.11923/j.issn.2095-4050.cjas15030012

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

基于非极性溶剂萃取的白兰花7 个开花阶段风味物质成分分析

胡荣锁,卢少芳,徐飞,刘红,谷风林   

  1. 中国热带农业科学院香料饮料研究所,中国热带农业科学院香料饮料研究所,中国热带农业科学院香料饮料研究所,中国热带农业科学院香料饮料研究所,中国热带农业科学院香料饮料研究所
  • 收稿日期:2015-03-13 修回日期:2015-05-20 接受日期:2015-05-25 出版日期:2015-11-19 发布日期:2015-11-19
  • 通讯作者: 谷风林 E-mail:ivan2420
  • 基金资助:
    香饮所自选项目“提取方式对白兰花产品香气成分影响研究”(xys1110)

Flavor Components Analysis of Magnolia Flower at Seven Blossom Stages Based on the Nonpolar Solvent Extraction

  • Received:2015-03-13 Revised:2015-05-20 Accepted:2015-05-25 Online:2015-11-19 Published:2015-11-19

PDF (PC)

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摘要： 研究旨在明确非极性溶剂萃取白兰花开花过程7 个不同阶段花被片中风味物质，以便为白兰花的工业化利用提供参考。本实验利用正己烷萃取，GC-MS检测其风味组分，并使用保留指数和NIST谱库对化合物进行定性验证。实验结果表明：共检出化合物64 种，相同化合物19 种，含量最高的为芳樟醇，其含量为15.64%~47.26%。化合物数量最多的为烷类，其次为酯类，含量最多的为醇类，占总含量的40.00%~55.49%。开花过程化合物含量变化与醇类一致。

关键词: 支持向量机, 支持向量机, 随机森林, 主成分分析, 烟草产量, 土壤养分

Abstract: The aim was to ascertain the flavor components of Magnolia flower tapel at seven blossom stages with nonpolar solvent (n-hexane) extraction, in order to provide a reference for industrialize utilization. Nhexane was used to extract the flavor components in this work and the components were detected with GC-MS, and qualitative validation of compounds was carried out with the retention index and NIST spectrum library. The experimental results showed that 64 kinds of compounds were detected and 19 were the same compounds, and the highest concentration compound was linalool, its content was 15.64%-47.26%. The largest number of compounds belonged to alkanes and followed by esters, while alcohol had the highest content level, accounting for 40.00%-55.49% of the total compound content. The change of compound content level of blossom process was consistent with alcohols.