水蒸气蒸馏与顶空进样GC-MS分析白胡椒挥发性成分  

Steam Distillation or Headspace Extraction Coupled to Gas Chromatography-Mass Spectrometry for the Volatile Composition Analysis of White Pepper

作　　者：邱丽丽[1] 容蓉[1] 张莹[1] 蒋海强[1] 李峰[1] 王振国[1] 

机构地区：[1]山东中医药大学药学院,山东济南250355

出　　处：《食品科学》2010年第14期161-164,共4页Food Science

基　　金：国家"973"计划项目(2007CB512601)

摘　　要：分别采用水蒸气蒸馏法和顶空加热提取白胡椒挥发性成分,并对其进行气相色谱-质谱(GC-MS)分析,发现不同采集方法制备的白胡椒挥发性成分有所不同。采用顶空进样技术,可鉴定出白胡椒中32个挥发性化学成分;采用水蒸气蒸馏法可鉴定出26个挥发性化学成分;两种采样方法进行的GC-MS分析,有18种相同化合物,但相对含量有一定差异。两种样品采集方法,分别提供了白胡椒中不同沸点的挥发物的化学信息,从而建立更全面的白胡椒挥发性成分GC-MS表征体系。In the present study,steam distillation and static headspace extraction were separately coupled to gas chromatography-mass spectrometry （GC-MS） to analyze the volatile composition of white pepper.The white pepper volatile oils derived from steam distillation and static headspace extraction had different chemical compositions.Totally 32 volatile components were identified in the oil derived from static headspace extraction,whereas 26 in the oil derived from steam distillation.Totally 18 were found in both the oils,but each of them exhibited different relative contents in both the oils.Moreover,both the sampling methods provided useful information about boiling point of volatile compounds so that it was feasible to establish a system for the GC-MS characterization of white pepper.

关 键 词：白胡椒 挥发性成分 水蒸气蒸馏 顶空进样 气相色谱-质谱联用 

分 类 号：R282.7[医药卫生—中药学]