盐水保存对板栗花挥发性香气成分的影响
Effect of brine preservation on volatile profiles of chestnut flowers.
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摘要: 板栗花是板栗的雄性花序,香味柔和,含有多种芳香性成分,但由于板栗的雌雄花比例悬殊,大部分雄花被废 弃。为了实现对板栗花的深度开发利用,以河北迁西4 个品种(早丰、燕龙、紫珀和燕魁)的板栗雄花为原料,采用 同时蒸馏萃取-气质联用法(SDE-GC/ MS)提取了鲜花以及用盐水保存6 个月的板栗花中的挥发油,并对其香气成 分进行定性分析。结果表明,鲜板栗花挥发油中含有35 种挥发性成分,盐水保存的板栗花挥发油中含有20 种挥 发性成分,但是两者中主要挥发性香气物质均为-甲基苯甲醇丙酸酯、壬醛、苯乙酮、芳樟醇,其相对百分含量相差 较小,表明盐水保存对板栗花挥发性香气成分影响较小。Abstract: Chestnut flower is the male inflorescence of chestnut, which has sweet smell and contains a variety of fragrant compounds. Most of male flowers were discarded since the proportion of male to female flower was very high. In order to exploit chestnut flowers, the volatile aromatic components of four varieties of Chinese chestnut flower (Zaofeng, Yanlong, Zipo and Yankui), which were fresh or brine preserved for six months,were qualitatively identified by modified SDE-GC/ MS. The results showed that the essential oil obtained from fresh chestnut flower contained 35 kinds of volatile components and the brine preserved one contained 20 kinds. However, the highest contents of volatiles in four varieties of fresh and brine preserved chestnut flowers were alpha-methyl-benzenemethanol, nonanal, acetophenone and linalool. The method of brine preservation had little effect on volatile profile of chestnut flower. The results provide foundation for further research and development of essential oil in chestnut flowers.