Riu-Aumatell Montserrat, Vargas Liliana, Vichi Stefania, Guadayol Josep Maria, López-Tamames Elvira, Buxaderas Susana
Dept. de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Av Joan XXIII s/n, 08028 Barcelona, Spain.
Dept. de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Av Joan XXIII s/n, 08028 Barcelona, Spain.
Food Chem. 2011 Nov 15;129(2):557-564. doi: 10.1016/j.foodchem.2011.04.061. Epub 2011 May 1.
Two analytical procedures were applied, HS-SPME and SDE, coupled to GC-MS to analyse the volatile composition of white salsify. More than 80 of volatile compounds which belonged to distinct chemical families were analysed. SDE led to the identification of mainly high molecular weight sesquiterpenes, acids and esters. Given that SDE involves high temperatures, heat-sensitive compounds may undergo chemical alteration or artefacts may appear. Results obtained show that SPME was useful for the analysis of alcohols and hydrocarbons of low molecular weight and high volatility that are involved in the characteristic volatile profile of salsify and its sensory perception.
采用了两种分析方法，即顶空固相微萃取（HS-SPME）和同时蒸馏萃取（SDE），并结合气相色谱-质谱联用（GC-MS）来分析白婆罗门参的挥发性成分。分析了80多种属于不同化学类别的挥发性化合物。SDE主要鉴定出高分子量的倍半萜、酸和酯。由于SDE涉及高温，热敏性化合物可能会发生化学变化或出现人为假象。所得结果表明，SPME可用于分析参与婆罗门参特征挥发性特征及其感官感知的低分子量和高挥发性的醇类和烃类。
