固相微萃取-气相色谱/质谱法分析白胡椒粉的风味成分  

ANALYSIS OF FLAVOURS IN WHITE PEPPER POWER BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH SOLID-PHASE MICROEXTRACTION

作　　者：李祖光[1] 乔剑峰[1] 胡伟[1] 莫卫民[1] 胡宝祥[1] 

机构地区：[1]浙江工业大学化学工程与材料学院,杭州310014

出　　处：《理化检验（化学分册）》2005年第11期820-822,共3页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

基　　金：国家自然科学基金(30500339);浙江省分析测试基金(02061和04117)资助项目

摘　　要：采用固相微萃取采集白胡椒粉的挥发性成分,用色谱/质谱法分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分,鉴定出石竹烯(20.88%),1-甲氧基-4-(2-丙烯基)苯(20.57%),β-水芹烯(15.27%),3-蒈烯(14.56%),1-甲基-3-异丙基苯(3.62%),β-蒎烯(2.69%),芳樟醇(2.69%),香叶烯(2.36%),δ-榄香烯(2.10%),胡椒烯(1.32%)等48种化合物。The flavours in white pepper powder （Piper Nigrum L） were determined by gas chromatographymass spectrometry. The volatile components were headspace-sampled using solid-phase microextraction （SPME）, by inserting a 65 gm CW/DVB fiber extractor at 25±5℃ for 40 min and then desorhed in a GC injector at 250℃ for 5min. A capillary column of fused silica CP-Sil 8 was employed in GC/MS analysis. The chemical constituents were separated and identified as β-caryophyllene （20. 88%）, benzene, 1-methoxy-4-（2-propenyl） （20. 57 %）, β- phellandrene （15. 27%）, 3-carene（14. 56%）, m-cymene（3.62%）, β- pinene （2.69%）, linalool （2.69%）, myrcene （2.36%）, δ-elemene （2.10%）, α-copaene （1.32%）, and a total of 48 volatile compounds were identified.

关 键 词：固相微萃取 气相色沓质谱法 白胡椒粉 胡椒 挥发性成分 

分 类 号：O658[理学—分析化学]