Study on the Chromatographic Fingerprint of Volatile Constituents from Acacia Honey  

枣花蜂蜜中挥发性成分指纹图谱研究(英文)

作　　者：夏立娅[1] 张晓宇[1] 王庭欣[1] 马英松[1] 

机构地区：[1]河北大学质量技术监督学院,河北保定071002

出　　处：《Agricultural Science & Technology》2010年第6期42-44,共3页农业科学与技术（英文版）

基　　金：Support by Department of Education Science and Technology Research Projects of Hebei Province(2008310);the National Special Fund for the Commonweal Industry(200810345)~~

摘　　要：[Objective] The experiment aimed to study chromatographic fingerprint in volatile components of acacia honey and provide scientific evaluation and effective control on quality of acacia honey.[Method] Using solid-phase microextraction method to separate and detect volatile components and construct chromatographic fingerprint.[Result] The honey was preheated for 15 min in water bath at 40 ℃ and solid-phase microextraction 85 μmPA was used to extract in overhead air about 30 min,then put it into the injector and desorpted 3 min,which is in 230 ℃.The Supelco WaxTM10 30 m×0.25 mm×0.25 μm column and gradient heating program was the best method to separate volatile components from honey.83 fingerprint peaks were constructed,among which 17 common fingerprint peaks were comprised of chromatographic fingerprint of volatile components of acacia honey.[Conclusion] The chromatographic fingerprint could provide reference for quality control of acacia honey.[目的]研究枣花蜂蜜中挥发性成分的指纹图谱,为科学评价及有效控制枣花蜂蜜质量提供参考。[方法]利用固相微萃取技术结合气相色谱法分离检测枣花蜂蜜中挥发性成分并建立其指纹图谱。[结果]将蜂蜜置于40℃水浴中预热15min,利用85μmPA固相微萃取头顶空萃取30min,再于230℃进样室中解吸3min,并采用Supelco WaxTM1030m×0.25mm×0.25μm毛细管柱和梯度升温方式是分离枣花蜂蜜中挥发性成分的最佳方法。并建立了77个指纹峰,14个共有峰组成了枣花蜂蜜挥发性成分指纹图谱。[结论]利用枣花蜂蜜挥发性成分指纹图谱可以为枣花蜂蜜的质量控制提供依据。

关 键 词：HONEY Volatile components Solid-phase microextraction technology Gas chromatography Fingerprint. 

分 类 号：S896.1[农业科学—特种经济动物饲养]