方便榨菜挥发性成分分析

采用同时蒸馏萃取技术和气相色谱-质谱联用技术研究方便榨菜原料及成品的挥发性成分。结果表明：共鉴定出9类37种化合物，37种化合物中含烃类4种、醇类7种、醚类2种、醛类5种、酸类4种、酯类8种、酚类1种、含硫化合物5种、杂环化合物1种；两种样品共同检出的化合物有4种，分别为异硫氰酸烯丙酯、异硫氰酸苄酯、异硫氰酸环丙酯、二甲基三硫；方便榨菜原料检出挥发性成分中相对含量较高的为异硫氰酸烯丙酯(60.77%)、异硫氰酸环丙酯(6.10%)；方便榨菜检出挥发性成分中相对含量较高的为对丙烯基茴香醚(47.54%)、异硫氰酸烯丙酯(11.41%)。

Analysis of Volatile Compounds in Instant Pickled Mustard Tuber

The composition of volatile compounds in instant pickled mustard tuber and raw mustard tuber was analyzed by simultaneous distillation and solvent extraction coupled with gas chromatography-mass spectrometry (GC-MS). A total of 37 volatile compounds including 4 hydrocarbons, 7 alcohols, 2 ethers, 5 aldehydes, 4 acids, 8 esters, 1 phenol, 5 sulphur comounds and 1 heterocycle were identified. Allyl isothiocyanate, benzyl isothiocyanate, cyclopropyl isothiocyanate, and dimethyl trisulfide were found in both materials. Allyl isothiocyanate (60.77%) and cyclopropyl isothiocyanate (6.10%) were the prominent compounds in raw mustard tuber, and those in instant pickled mustard tuber were p-propenylanisole (47.54%) and allyl isothiocyanate (11.41%).