Page 190 - 《精细化工》2023年第4期
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g876g                             ㇫㏳ࡃጒ   FINE CHEMICALS                                 す 40 ࢤ

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                 ⩞㶕 4 जⴒ喑ᄦλ䱿㟞ḿ喑ڞᰶ 8 ⻺䷻ঠ➖䉕                      ᜽ܳ⮱ FD ఍ၽ̺ह喑ຯ㟠Ὄ䚴ౕ䱿㟞ḿ͚ FD=3 喑
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            ⮱ OAV ๔λ 1喑ᄦ䱿㟞ḿ⮱仆⅁ڤᰶ䒰๔䉎⡛ȡڣ                         ౕ㏏㟞ḿ͚ FD=3 喠喍3喎ڠ䩛仆⅁᜽ܳ⮱क़䛼ȠOAV
            ͚喑㟠Ὄ䚴喍OAV=768.693喎ᰭ๔喑ڣ⁎ͧᰵᵯ☜                        ̺ह喑ຯ喟㟠Ὄ䚴হᵶण⇦䚴⮱仆⅁䬵թܳݘͧ
            喍OAV=43.774喎Ƞᵶण⇦䚴喍OAV=12.909喎ȠᴍῙ                   0.001Ƞ0.0013 ȝg/g喑㐀वڣౕ͑⻺㟞ḿ͚⮱क़䛼ጛ
            ☜喍OAV=5.798喎Ƞᶔ☜喍OAV=3.657喎Ƞ㦻☜喍OAV=                 ᐯ喑ڣᄦ͑⻺㟞ḿ⮱᪡Ҁ仆⅁䉎⡛Ꮣ̺हȡ᱙჋侹
            2.187喎Ƞȕ-Ⅱ㟦☜喍OAV=1.288喎Ƞȕ-㦻☜喍OAV=                  㐀᳉ͧ㟞ḿ᜽ܳ䞡ჇȠ৮ㆨࡧܳ᣽ӈγӊᢛȡ
            1.184喎ȡ㒄߿☜Ƞȕ-ⴠ〦☜Ƞᵰ䛾ཅ☜䚴Ƞ(E)-ȕ-㒄
                                                               ࣯㔰᪴⡛喟
            ߿☜ȠĮ-ᒸ㡶☜ 5 ⻺➖䉕⮱ OAV ϸλ 0.1~1.0 ͸䬡喑
                                                               [1]   WU X Y (ॡ΍Ⴔ), ZHU S P (⺊䄄Ꭰ), HUANG H (叱ࡻ),  et al.
            ᄦ䱿㟞ḿ⮱仆⅁㏱᜽Όᰶ̭Ⴧ䉎⡛ȡᄦλ㏏㟞ḿ喑
                                                                   Near infrared spectroscopy for determination of  the geographical
            ڞᰶ 6 ⻺䷻ঠ➖䉕 OAV>1喑ڣ͚ᵶण⇦䚴喍OAV=                           origon of Huajiao[J]. Spectroscopy and Spectral Analysis (ٶ䅞႓̻
            87.847喎ᰭ๔喑ڣ⁎ͧᰵᵯ☜喍OAV=49.699喎Ƞ㟠Ὄ                        ٶ䅞ܳᲽ), 2018, 38(1): 68-72.
                                                               [2]   SUN J, SUN  B, REN F, et al. Characterization of key odorants in
            䚴喍OAV=43.051喎ȠᴍῙ☜喍OAV=4.783喎Ƞᶔ☜                        hanyuan and hancheng fried pepper (Zanthoxylum bungeanum) oil[J].
            喍OAV=1.294喎Ƞ4-ᐯ͆ധ⩟㠜喍OAV=1.188喎喑ᄦ㏏                      Journal of Agricultural and Food Chemistry, 2020, 68(23): 6403-6411.
                                                               [3]   ZHAO J K (䊢䲆⣯), LI X (ᱻ䦘), HUANG  D Y (叱⮨㞠), et al.
            㟞ḿ仆⅁ᰶ䒰๔䉎⡛ȡ0.1ŌOAV<1.0 ⮱䷻ঠ➖䉕ᰶ
                                                                   Analysis of  volatile components  of  essential oil in  Zanthoxylum
            (E)-ȕ-㒄߿☜Ƞȕ-㦻☜Ƞ㒄߿☜Ƞ仆㟦䚛Ƞ㦻☜喑ᄦ                            armatum DC. cultivars[J]. Biotic Resources (⩌➖䉱⎽), 2021, 43(5):
            ㏏㟞ḿ仆⅁Όڤᰶ̭Ⴧ䉎⡛ȡₑใ喑ౕ䱿㟞ḿ͚⮱                                 467-473.
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                               7
            (E)-श⣈☜ D喍FD=3 喎Ƞ㏏㟞ḿ͚⮱Ά䚥ι⅏仆㟦
                                                                   Zanthoxylumbungeanum Maxim.[J]. China Food Additives (͚ప丌
                     5
            䚜喍FD=3 喎᱗ᴒݝ䬵թ喑⪾ѩܳݘᄦ䱿㟞ḿȠ㏏                               ৮⌨ߍݯ), 2021, 32(12): 192-196.
            㟞ḿ仆⅁ᰶ䛺㺮䉎⡛ȡ                                         [5]   PHUYAL N, JHA P K, RATURI P P, et al. Essential oil composition
                                                                   of Zanthoxylum armatum leaves as a function of growing conditions[J].
                 㐀व૲䬨̻ᙌჅ䃱Ф喑㟠Ὄ䚴ͨ㺮ͧ͑⻺㟞ḿ                              International Journal of Food Properties, 2019, 22(1): 1873-1885.
            ᣽ӈ⌎⌎⮱䧰ڝ㟞仆Вࣷ⊀䗮⮱䱿仆Ƞ叨仆喑㔹㟠                             [6]  LI  Y  N  (ᱻχࢄ), CUI C J (ቁэಇ), CHEN J L (䭵↌⥠),  et al.
                                                                   Tracing the geographical origin of  Zanthoxylum bungeanum by
            Ὄ䚴ౕ䱿㟞ḿ͚⮱क़䛼ȠFD ఍ၽ̻ OAV ᰡ倅喑఍
                                                                   volatile compounds[J]. Science and Technology of Food Industry (丌
            ₑ喑㟠Ὄ䚴ᄦ䱿㟞ḿ䱿仆Ƞ叨仆⮱ᒏ᜽䉎⡛ᰡ๔ȡ                                 ৮ጒ͇⻾ឭ), 2022, 43(2): 293-303.
            ᵶण⇦䚴ͨ㺮ͧ㟞ḿ᣽ӈγ㡶㢜仆ȠὌ㘾仆Ƞㆨ䱿                             [7]   CHENG Y B (⼸⢶∏), WEI H H (偼⊖ࡻ), ZENG Q M (ᰫ䧓᱓),
                                                                   et al. Test and analysis of hemp substance from different varieties of
            ḿ仆⮱仆⅁喑㔹ᵶण⇦䚴ౕ㏏㟞ḿ͚क़䛼ᰡ倅喑ᵶ                                 Zanthoxylum schinifolium in Guizhou[J]. The Food Industry (丌৮ጒ
            ण⇦䚴ᄦ㏏㟞ḿᒏ᜽㡶㢜仆ڤᰶᰡ๔⮱䉎⡛ȡ♣㔹喑                                ͇), 2022, 43(1): 219-223.
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            㟞ḿ⮱᪡Ҁ仆⅁Όчऄݝ䃥็क़䛼Ⱕᄦѻ⮱᜽ܳ⮱
                                                                   evaporation-A new and versatile technique for the careful and direct
            ᒞ৺喑ऱ᜽ܳ͸䬡ज㘪чႅౕࡼह҉⩕喑఍ₑ喑䦵                                 isolation  of aroma compounds from complex food matrices[J].
            ᄦ͑⻺㟞ḿ⮱᪡Ҁ仆⅁䃱Ф͚喑㏏㟞ḿ⮱䱿仆হ叨                                 European Food Research & Technology, 1999, 209(3/4): 237-241.
                                                               [9]   POZO-BAYÓN M  A, GUICHARD E, CAYOT N. Feasibility and
            仆Ⱕᄦᰡᑧ喑䱿㟞ḿ⮱㢜仆Ⱕᄦᰡ⊀ࣇȡᶔ☜ͨ㺮                                 application of solvent assisted flavour evaporation and standard
            ͧ㟞ḿ᣽ӈγ᱕䉕仆Ƞḿ仆喑ڣౕ͑⻺㟞ḿ͚ FD                                addition method to quantify the aroma  compounds in flavoured
                                                                   baked matrices[J]. Food Chemistry, 2006, 99(2): 416-423.
            ఍ၽⰥह喑ౕ䱿㟞ḿ͚⮱ OAV ᰡ๔ȡȕ-Ⅱ㟦☜ͧ䱿
                                                               [10]  YANG M Y (Ვᷓξ), ZHENG F P (䗾⺼Ꭰ), DUAN Y (⃢㞠), et al.
            㟞ḿ➦ᰶ⮱䷻ঠࡃव➖喑ͧ䱿㟞ḿ᣽ӈγ㪱㢤⌲仆Ƞ                                Analysis of volatiles in wild chinese  chive flowers by solvent
            䓈仆ȡᰵᵯ☜হᴍῙ☜ͨ㺮ͧ㟞ḿ᣽ӈㆨѩ᳾ᾅȠ                                 extraction/solvent-assisted flavor evaporation coupled  with gas
                                                                   chromatography-mass spectrometry[J]. Food Science (丌৮⻾႓),
            ᴍῙ⮱仆⅁ȡ                                                 2011, 32(20): 211-216.
                                                               [11]  ZHU J, NIU  Y,  XIAO Z. Characterization of the key aroma
            3   㐀䃧                                                 compounds in Laoshan green teas by application of  odour activity
                                                                   value (OAV), gas chromatography-mass spectrometry-olfactometry
                                                                   (GC-MS-O)  and  comprehensive  two-dimensional  gas
                 䱿Ƞ㏏͑⻺㟞ḿᵤ৮㏼ GC-MS ܳᲽܧ 65 ⻺ᡒ
                                                                   chromatography  mass spectrometry (GC×GC-qMS)[J].  Food
            ࣾᕔ᜽ܳ喑ڣ͚䱿㟞ḿ͚࠲क़ 51 ⻺喑㏏㟞ḿ͚࠲क़                              Chemistry, 2021, 339: 128136.
            38 ⻺ȡₑใ喑͑⻺㟞ḿڞᰶ⮱ᡒࣾᕔ᜽ܳᰶ 24 ⻺ȡ                        [12]  WANG S M (⢸̓᩼), WANG J L (⢸ଶ᳄), CHENG J P (⼸䛾᰸),
                                                                   et al. Evaluation  on the essential oils quality from Zhaotong
            㐀व OAV 䃎ツ喑⶛Ⴧ㟠Ὄ䚴Ƞᰵᵯ☜Ƞᵶण⇦䚴Ƞ                              Zanthoxylum bungeanum Maxim. and  Zanthoxylum schinigolium
            ᴍῙ☜Ƞᶔ☜ͧ䱿Ƞ㏏㟞ḿڞह⮱ڠ䩛仆⅁᜽ܳ喑                                 Sieb. et Zucc by GC-MS[J]. Strait Pharmaceutical Journal (⊤ሎ㢜
                                                                   ႓), 2018, 30(1): 45-47.
            㔹 ȕ-Ⅱ㟦☜ͧ䱿㟞ḿ➦ᰶ⮱ڠ䩛仆⅁᜽ܳȡ䕍᜽䱿㟞
                                                               [13]  WANG R F (⢸⦋㟠), LIU B (݅ڢ), SUN J (ႆᲝ), et al. Volatile
            ḿȠ㏏㟞ḿ仆⅁ጛᐯ⮱࣌఍ͨ㺮࠲᠙喟喍1喎̭ψ仆⅁                               aroma  analysis of tangerine peel[J]. Fine Chemicals (㇫㏳ࡃጒ),
            ᜽ܳ⮱ጛᐯ喑䱿㟞ḿ࠲क़☜◰Ƞ䚴Ƞ䛈Ƞ䛇⮱⻺ㆨ                                 2022, 39(2): 321-329, 410.
                                                               [14]  HUANG X H, ZHENG X, CHEN Z H, et al. Fresh and grilled eel
            ᰡ็喑㔹㏏㟞ḿ࠲क़䚜⮱⻺ㆨᰡ็喠喍2喎ڠ䩛仆⅁                                volatile fingerprinting by e-nose, GC-O, GC-MS and GCௗ×ௗGC-QTOF
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