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目的:分析莱菔子生品及炒制品中挥发性成分的化学成分及相对含量的变化。方法:采用顶空固相微萃取法(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对莱菔子的生品及炒制品挥发性成分进行分析;以峰面积归一化法计算各组分的质量分数。结果:从莱菔子生品和炒制品中分别分离鉴定出26种和27种化合物,共有成分11种,分别占挥发性成分总量80.3%和54.90%,其中生品质量分数较高的成分有二甲基二硫醚(23.26%),二甲基三硫醚(13.74%),芥酸(3.45%),油酸(2.98%)等,炒制品中质量分数较高的成分有亚麻酸(9.43%),油酸(8.80%),棕榈酸(5.64%),二甲基二硫醚(5.21%),二甲基三硫醚(4.18%)等。结论:采用HS-SPME-GC-MS联用技术分析莱菔子生品及炒制品中挥发性成分及质量分数变化,可以从挥发性成分的变化方面为莱菔子生品及炒制品功效差异奠定一定的物质理论基础,为其进一步研究和综合利用提供科学依据。
Objective: To analyze the chemical composition and relative content changes of volatile components in raw and fried products of Radish. Methods: The volatile components of raw and fried products of Radish Seeds were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) Calculate the mass fraction of each component. Results: 26 kinds and 27 kinds of compounds were isolated and identified respectively from raw and fried products of Radish, with 11 kinds of common components accounting for 80.3% and 54.90% of the total volatile components, respectively, of which the higher quality components Dimethyl disulfide (23.26%), dimethyl trisulfide (13.74%), erucic acid (3.45%), oleic acid (2.98%) and so on, the higher the quality of fried products ingredients are linolenic acid 9.43%), oleic acid (8.80%), palmitic acid (5.64%), dimethyl disulfide (5.21%) and dimethyl trisulfide (4.18%). Conclusion: The analysis of the volatile components and quality fractions in the raw and fried products of Radish Seeds by HS-SPME-GC-MS combined with the changes of volatile components can be used to determine the difference of efficacy between the raw materials and fried products The material theoretical basis for its further research and provide a scientific basis for comprehensive utilization.