微波辅助顶空固相微萃取法分析新疆洋葱籽挥发性成分  

Analysis of volatile components from Xinjiang onion seeds by MAE-HS-SPME GC/MS

作　　者：施玉格[1] 王强[1] 熊梅[1] 刘玲玲[1] 唐军[1] 张正方[1] 

机构地区：[1]新疆大学理化测试中心,乌鲁木齐830046

出　　处：《中国调味品》2012年第5期102-105,共4页China Condiment

基　　金：新疆维吾尔自治区高校科研计划项目(XJUEDU2011I04)

摘　　要：采用微波辅助萃取与顶空固相微萃取联合的方法萃取新疆洋葱籽挥发性成分,并用气相色谱-质谱联用技术分析对新疆洋葱籽中的挥发性成分进行了鉴定,共分离出50种成分,确认了其中的42种成分,占挥发性成分的95.46%。采用面积归一法确定各成分的相对百分含量,其中主要为萜类化合物及其衍生物。The volatile components from Xinjiang onion seeds were extracted by Microwave-assisted Extraction Coupled to headspace solid-phase microextraction.The components were analyzed and identified by gas chromatography-mass spectrometry（GC-MS）.42 components were identified from 50 separated peaks,amounting to total mass fraction 95.46%.The major constitutents of the volatile oil are terpenoid and their ramification.

关 键 词：新疆洋葱籽 挥发性成分 微波 顶空固相微萃取 气相色谱质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]