Both Flavor Study Of The Volatile Components Of The Natural Flavors

In this paper, method of extracting the volatile components including steam distillation and solid phase micro-extraction were optimized; the volatile components are extracted under optimal conditions and aromatic, spicy aroma components are analyzed by GC-MS. Butyric acid, benzaldehyde of principal components in aromatic and eucalyptol, fennel essence of volatile components are analyzed by gas chromatography; antioxidant are studied by fluorescence spectroscopy.Samples was crushed through 0.45mm sieve, soaked 12h, steam distilled 6h by steam distillation; 75μm CAR/PDMS of SPME fiber model, equilibrium time 40 min, extraction temperature 70℃,extraction time 60 min, desorption time 4 min are used by solid phase micro extraction.Aromatic, spicy-type sample volatile component is extracted under the optimal conditions. Aromatic, spicy-type components of essential oil samples are measured and compared by GC-MS. Butyric acid, benzaldehyde of volatile in aromatic components and eucalyptol,fennel essence of volatile components in spicy type are quantitative analyzed by gas chromatography.Acetic acid, naphthalene are used as internal standard for Aromatic, spicy type's components. The antioxidant activity of various samples is analyzed by fluorescence spectrometry which depend on determining sample rate of hydroxyl radicals.Antioxidant activity of two aromatic samples is measured and compared under the best conditions: buffer salt solution pH 7.0, acid and hydrogen peroxide molar ratio 0.003, hydrogen peroxide 0.5mL, concentration of the Co⁺ 5.2×10^-4 mol/L.The results show that: the volatile aromatic components of the sample is mainly benzaldehyde, butyric acid and spice-type samples fennel volatile component is mainly fennel essence, eucalyptol by GC-MS. More first fragrance, the less number of volatile compounds,and many kinds of content aldehydes identified by solid phase micro extraction. In the composition of fragrant incense and tail is identified including higher content of butyric acid by steam distillation and volatile components detected are comprehensive. GC quantitative analysis show that:content of benzaldehyde is higher than other flowers in Apricot flower and flower buds;Content of benzaldehyde in Apricot almond is higher than that which is in various parts of Apricot, the highest content of Apricot is butyric acid; the content of benzaldehyde is decreased in dynamic leaves. Hydroxyl radical scavenging of apricot, peach flower is stronger than the other flower and almond is Stronger than other parts of apricot.The volatile components identified are more comprehensive by steam distillation and solid phase micro extraction combined gas chromatography - mass spectrometry.The active ingredients of volatile components are analyzed quantitative by gas chromatography, and the method is simple, fast and accurate.The antioxidant of volatile oil in samples is analyzed by fluorescence spectroscopy, and this study shows that aromatic, spicy fragrance of natural essential oil type has different antioxidant strength.