水果香气的分析_生物技术.doc

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摘要

   目的:以草莓为试材,建立草莓中香气成分GC/MS的定性定量检测方法,得出不同草莓品种的香气成分及含量,分析不同品种草莓间香气成分的差异,并采用GC/O初步判定草莓中典型香气成份与感官风味之间的匹配关系;方法:样品前处理采用PQ柱净化处理,处理后的样品提取液经乙醚洗脱,最终用丙酮定容,再通过GC/MS进行定性定量分析;结果:天香挥发物含量大于1%的成分共有9种,其中酯类1种、醇类2种、酮类4种、醛类3种;书香挥发物含量大于1%的成分共有9种,其中酯类1种、醇类2种、酮类3种、醛类3种;燕香挥发物含量大于1%的成分共有8种,其中酯类1种、醇类1种、酮类4种、醛类2种。结论:选择PQ柱净化方法,净化效果好,回收率高,通过GC/MS分析,三种草莓中,4一羟基-2,5一二甲基一3(2H)一呋喃酮(DMHF) 是共同的特征芳香成分,天香的气味最为浓郁,而书香的气味最为轻淡。

关键词:品种,气质联用技术,香气成分

 

Abstract

   Purpose: The tissue culture of strawberry was used as experimental materials, In establishing strawberry aroma compositions GC/MS qualitative and quantitative detection methods, got a different strawberries aroma compositions and content, Analyzing different varieties of differences between the strawberry aroma compositions, And initially determined by GC/O of typical aroma composition and strawberry flavor of the matching relation between senses; Methods: Sample pretreatment using PQ column purification treatment, Treatment of sample extract the ether elution and eventually use acetone the capacity, Again through GC/MS qualitatively quantitatively analyzed; Result: Tianxiang volatiles content than the 1% of composition in 9 species, including esters, alcohols 1 two, ketone four, aldehyde, three; Shuxiang volatiles content than the 1% of composition in 9 species, including esters, alcohols 1 two, ketone three, aldehyde, three; YanXiang volatiles content than the 1% of ingredients are 8 species, including esters, alcohols 1 1, ketone four, aldehyde, 2 kinds.Conclusion: choose PQ column purification methods, purifying effect is good, high efficiency,by GC/MS, in the three kinds ofstrawberry,3-hydorxy-2,5-dimethyl-3(2H)- furanone Is the common features fragrant component Sweet smell the most intense day, Elegant smell most light.

Key Words:variety  GC/MS  Flavor substances