MAE-HS-SPME联合萃取GC-MS分析肉桂香气成分  

Analysis of Aroma Components from Cinnamon by Microwave-assisted Extraction Coupled to Headspace Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

作　　者：贾春晓[1] 王瑞玲[1] 毛多斌[2] 岳正阳 张航 

机构地区：[1]郑州轻工业学院材料与化学工程学院,河南郑州450002 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002 [3]郑州奥利实业有限公司,河南郑州450002

出　　处：《精细化工》2010年第7期682-687,共6页Fine Chemicals

基　　金：河南省科技攻关项目(424070106)~~

摘　　要：采用微波辅助萃取与顶空-固相微萃取联合(MAE-HS-SPME)的方法萃取肉桂中香气成分,用气相色谱-质谱(GC-MS)法进行分析,并将分析结果与同时蒸馏萃取法(SDE)和HS-SPME法对比。结果表明,MAE-HS-SPME的最佳条件为:称取10g样品,加入100mL去离子水,微波功率为150W,用100μmPA萃取头萃取4.5min,250℃解吸20s。GC-MS分析确认了其中62种成分,占总峰面积的95.01%。3种萃取方法所得肉桂中主要香气成分基本相同,均为桂醛、α-荜澄茄烯、反式茴香脑和4,7-二甲基-1-异丙基-[1α,4aα,8aα]-1,2,4a,5,6,8a-六氢萘等。MAE-HS-SPME法鉴定的成分比HS-SPME和SDE法分别多出18种和26种。说明MAE-HS-SPME是一种分析肉桂中香气物质的高效的样品前处理方法。The pretreatment technique of microwave-assisted extraction coupled to headspace solid-phase microextraction（MAE-HS-SPME）was investigated on the extraction of aroma components from cinnamon.The extracted volatiles were analyzed by the gas chromatography-mass spectrometry（GC-MS）method,and the determination results were compared with that of simultaneous distillation and extraction（SDE）and HS-SPME methods.The results showed that the optimal extraction conditions of MAE-HS-SPME were extracting 4.5 min at 150 W microwave power from 10 g sample in 100 mL deionized water using a 100 μm polyacrylate（PA）fiber,and then desorbing for 20 s at 250 ℃.The GC-MS analysis results showed that 62 components were identified and accounted for 95.01% of the total peak areas.The main volatiles were the same as those separated from HS-SPME fiber and the SDE method.The main volatiles were 3-phenyl-2-propenal,α-cubebene,1-methoxy-4-（1-propenyl）-benzene,4,7-dimethyl-1-（1-methylethyl）-（1α,4aα,8aα）-1,2,4a,5,6,8a-hexahydro-naphthalene,etc.The total number of the components extracted by MAE-HS-SPME was 18 more than those extracted by HS-SPME and 26 more than those extracted by SDE.The results indicated that MAE-HS-SPME is a high performance pretreatment method for the analysis of aroma components in cinnamon.

关 键 词：微波辅助萃取-顶空-固相微萃取 气相色谱-质谱 肉桂 香气成分 香料与香精 

分 类 号：O657.63[理学—分析化学] S668.4[理学—化学]