Lee G H, Shin Y, Oh M J
School of Food Biotechnology and Nutrition, Woo-Song Univ., Jayang-Dong, Dong-Gu, Dae-Jeon, 300-718, Korea.
J Food Sci. 2008 Aug;73(6):C500-5. doi: 10.1111/j.1750-3841.2008.00851.x.
The fruit of Lycii fructus has been used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, L. fructus has been thought as a source of healthy foods. For its value adding, its character impact aromas were isolated by using direct solvent extraction with vacuum transfer and identified by using gas chromatography olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Thirty-three odor compounds were sniffed at GC-O, each trial equipped with DB-5MS and HP-WAX capillary column. The most contributing odor compounds in L. fructus were (E)-2-heptenal (green, mushroomy), 1-heptanol (planty, oily), hexanal (planty), 3-octanol (mushroomy, planty), 1-octen-3-ol (mushroomy), and 2-methyl-2-butenoic acid (pungent, planty), which might be produced by enzymatic oxidation and/or oxidation of lipids and carotenes, resulting in undesirable aromas.
枸杞果实作为滋补药物和长期食用的健康食品，在亚洲已被使用且无副作用。随着对天然健康食品需求的增加，枸杞被视为健康食品的来源。为了提升其价值，通过真空转移直接溶剂萃取法分离出其特征性影响香气成分，并采用气相色谱 - 嗅觉测定法（GC - O）和气相色谱 - 质谱联用法（GC - MS）进行鉴定。在GC - O上嗅闻出33种气味化合物，每次试验配备DB - 5MS和HP - WAX毛细管柱。枸杞中最主要的气味化合物为（E）- 2 - 庚烯醛（绿色、蘑菇味）、1 - 庚醇（植物味、油味）、己醛（植物味）[此处原文有误，已修正]、3 - 辛醇（蘑菇味、植物味）、1 - 辛烯 - 3 - 醇（蘑菇味）和2 - 甲基 - 2 - 丁烯酸（刺鼻、植物味），这些可能是由脂质和类胡萝卜素的酶促氧化和/或氧化产生的，会导致不良香气。
