枣花蜂蜜中挥发性成分指纹图谱研究  

Study on the Chromatographic Fingerprint of Volatile Constituents from Jujube Blossom Honey

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：《安徽农业科学》2010年第32期18056-18057,18192,共3页Journal of Anhui Agricultural Sciences

基　　金：河北省教育厅科学技术研究计划(2008310);国家公益性行业科研专项(200810345)

摘　　要：[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15 min,利用85μm PA固相微萃取头顶空萃取30 min,再于230℃进样室中解吸3 min,并采用SupelcoWaxTM10 30 m×0.25 mm×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。[Objective] The experiment aimed to study chromatographic fingerprint in volatile components of jujube blossom honey and provide scientific evaluation and effective control on quality of jujube blossom 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 85μmPA was used to extract in overhead air about 30 min,then put it into the injector and desorpted 3min,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.77 fingerprint peaks were constructed,among which 14 peaks common fingerprint peaks were comprised of chromatographic fingerprint of volatile components of jujube blossom honey.[Conclusion] The chromatographic fingerprint could provide reference for quality control of jujube blossom honey.

关 键 词：蜂蜜 挥发性成分 固相微萃取技术 气相色谱 指纹图谱 

分 类 号：S896.1[农业科学—特种经济动物饲养]