Preliminary Study on the Aroma Components of Sojae Semen Praeparatum
Objective:Preliminarily analyze the characteristic aroma constituents of Sojae Semen Praeparatum(SSP).Methods:Analyzed and identified the volatile components of SSP by gas chromatography-mass spectrometry.The relative content of each component was obtained by normalized quantification of peak area.Combined with sensory threshold,analyze the characteristic aroma components of SSP by relative odor activity value(ROAV).Results:A total of 61 volatile components were detected in SSP,mainly including acids esters,hydrocarbons and glycol aldehyde,etc.Among them,13 acids,with a relative content of 70.09%;15 esters,with a relative content of 22.17%;16 hydrocarbons,with a relative content of 4.20%;Contains 6 types of N and S compounds,with a relative content of 2.07%;8 aldehydes,with a relative content of 0.91%;2 phenols,with a relative content of 0.31%;3 ketones,with a relative content of 0.25%.The volatile components with relatively high content are linoleic acid 34.65%,palmitic acid 18.79%,and ethyl linoleate 8.65%.The aroma of SSP is endowed by many flavor substances.Combining ROAV,the 2 components which contributed most to the main characteristic aroma were pentadecanolide and palmitic acid,palmitic ethyl ester,myristic acid,stearic acid and deca-durabolin effect on characteristic aroma plays an important modification.Conclusion:The high content of fatty acids in SSP proves that it has a good health care effect.
NETL
NSTL
万方数据
