顶空固相微萃取-气质分析白芷香气成分研究  

Study on aroma components of baizhi angelica by HS-SPME and GC-MS

作　　者：李伟[1] 陆占国[1] 封丹 王鹏君[3] 

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨150076 [2]广州焙乐道食品有限公司,广州511400 [3]江苏雨润食品产业集团有限公司,南京210041

出　　处：《中国调味品》2012年第5期109-112,共4页China Condiment

摘　　要：采用顶空固相微萃取和气相色谱-质谱研究白芷的香气成分。萃取纤维头为CAR/PDMS时共检测出35个成分,解析出占总挥发性成分的93.897%(相对百分含量,以下同)的33种物质,主要成分是1,8-桉树脑(16.713%),柠檬烯(15.495%),对伞花烃(7.620%)。萃取纤维头为DVB/CAR/PDMS时共检测出53种挥发性成分,解析出占总挥发性成分的91.360%的45种物质,主要成分是桉树脑(12.529%),依次为茴香脑10.836%,β-石竹烯8.922%。Volatile Components of baizhi angelica were extracted and analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry（HS-SPME-GC-MS）.A total of 35 constituents were detected,in which 33 compounds that for 93.897%（Relative content） of the total were identified.The main constituents were 1,8-cineole（16.713%）,limonene（15.495%）,p-cymene（7.620%） when the CAR/PDMS column was used.53 Components were detected and 45 compounds（91.360% of total） were identified,the main constituents were 1,8-cineole（12.529%）,anethol（10.836%）,caryophyllene（8.922%） when the DVB/CAR/PDMS column was used.

关 键 词：白芷 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]