干燥方法对月桂叶（Laurus nobilis L.）中挥发物的影响。

Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.).

作者信息

Díaz-Maroto M Consuelo, Pérez-Coello M Soledad, Cabezudo M Dolores

机构信息

Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Campus Universitario, s/n, 13071 Ciudad Real, Spain.

出版信息

J Agric Food Chem. 2002 Jul 31;50(16):4520-4. doi: 10.1021/jf011573d.

DOI:10.1021/jf011573d

PMID:12137470

Abstract

The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography-mass spectrometry (GC-MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed: air-drying at ambient temperature, oven-drying at 45 degrees C, freezing, and freeze-drying. Oven drying at 45 degrees C and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and beta-eudesmol.

摘要

研究了不同干燥处理对月桂叶（Laurus nobilis L.）中挥发物的影响。通过气相色谱 - 质谱联用（GC-MS）对月桂叶中的挥发性成分进行分析，比较了同时蒸馏萃取（SDE）和固相微萃取（SPME）两种方法。SDE获得了更好的定量分析结果。采用了四种干燥处理方式：常温风干、45℃烘干、冷冻和冷冻干燥。45℃烘干和常温风干产生的结果非常相似，与新鲜香草相比，挥发物几乎没有损失，而冷冻和冷冻干燥导致月桂叶香气大量损失，并使某些成分（如丁香酚、榄香素、匙叶桉油烯醇和β-桉叶醇）的浓度水平升高。