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洋甘菊精油挥发性成分分析及在饮料中的应用
Volatile Compositions Analysis and Beverage Application of Chamomile Essential Oil from Matricaria recutita
为研究罗马洋甘菊精油与德国洋甘菊精油的挥发性成分及其香气特征的异同,构建特色芳香植物风味数据库,筛选适宜工业化生产的具香原料,利用气相色谱-质谱联用技术分析经水蒸气蒸馏法提取的2种洋甘菊精油的挥发性成分,结合感官评价对其香气性能进行分析,并初步探索洋甘菊精油在饮料中的应用性能。罗马洋甘菊、德国洋甘菊精油中共鉴定挥发性成分49种,分别有43、46种挥发性成分在2种精油中得到鉴定,均以酯类、醇类和萜烯类成分为主。2种精油中具有共性挥发性成分40种,其中反式-松香芹醇、α-蒎烯、惕各酸烯丙酯及2-甲基环丙烷-1-甲酸乙酯是2种精油的共性丰量成分;洋甘菊油烃只在德国洋甘菊精油中得到鉴定。感官评价结果表明,罗马洋甘菊精油的药草香透发,花香、果甜香显,刺激感和土味较弱,香气性能较好。0.5%(w/w)罗马洋甘菊精油添加到花草茶饮料基础液中,可制备出澄清透明、具特征风味、稳定性较好的饮料产品。研究结果可为洋甘菊的品种选育、香气品质提升、精油提取及制备,以及洋甘菊精油的工业化生产及产品开发利用提供一定的理论依据。
To study the differences and similarities of volatile compounds and aroma properties in Roman chamomile essential oil and German chamomile essential oil from Matricaria recutita, select the raw materials with fragrance suitable for industrial production, and establish the flavor database of aromatic plants, the volatile compositions and aroma properties in the two chamomile essential oil were analyzed by using gas chromatography-mass spectrometry (GC-MS) technology coupled with steam distillation (SD) for extraction of volatiles. A total of 49 volatiles were identified in the two chamomile essential oil, and 43 and 46 volatiles were identified in Roman chamomile essential oil and German chamomile essential oil, respectively. Esters, alcohols, and alkenes compounds were the main volatiles in the two essential oil, and the trans-pinocarveole, α-pinene, allyl tiglate and ethyl-2-methylcyclopropanecarboxylate were the common abundant volatile compounds, but the chamazulen was only identified in German chamomile essential oil. Combined with the results of sensory evaluation, Roman chamomile essential oil had better aroma properties, which were herbaceous, floral, fruity and sweet odors, and had weak irritation and earthy odors. By adding 0.5% (w/w) Roman chamomile essential oil to the beverage base, the herb-tea beverage could be well prepared with transparency, good fragrance flavor and stability. This research can provide scientific data for variety breeding, aroma quality improvement, chamomile essential oil extraction and preparation, and a theoretical basis for further development, utilization and industrialized production of chamomile from Matricaria recutita.
洋甘菊精油 / 挥发性成分 / 感官评价 / 香气性能 / 花草茶饮料 {{custom_keyword}} /
chamomile (Anthemis nobilis) essential oil / volatile compounds / sensory evaluation / aroma property / herb-tea beverage {{custom_keyword}} /
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