不同方法提取艾纳香叶挥发性成分的气相色谱-质谱分析  

Analysis of volatile components from Blumea balsamifera(L.) DC. leaf with different extraction methods by gas chromatography-mass spectrometry

作　　者：王远辉[1] 田洪芸[1,2] 何思佳[1] 胡乾鹏[1] 王洪新[1,3] 邹纯礼 王兴 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]山东省产品质量监督检验研究院,山东济南250103 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [4]贵州艾源生态药业开发有限公司,贵州罗甸550100

出　　处：《食品工业科技》2012年第12期97-101,105,共6页Science and Technology of Food Industry

基　　金：科技型中小企业技术创新基金(11C26215205838);贵州省科技型中小企业技术创新基金(黔科合字【2011】5002号)

摘　　要：采用气相色谱-质谱法(GC-MS)分析水蒸汽蒸馏法(SD)、同时蒸馏萃取法(SDE)和顶空固相微萃取法(HS-SPME)3种方法提取的艾纳香叶挥发性成分。结果表明:3种方法提取艾纳香叶挥发性成分中主要是醇类和烯类化合物,其中萜类物质占较大比例。3种方法的提取物中分别鉴定出化合物50种(SD)、24种(SDE)和49种(HS-SPME)。水蒸汽蒸馏法和同时蒸馏萃取法提取的油状挥发物中主要成分相似,水蒸汽蒸馏法提取油状挥发物与顶空固相微萃取法提取挥发性成分的种类和相对含量相似,同时蒸馏萃取法提取油状挥发物中低沸点化合物较少。The volatile components in leaf of Blumea balsamifera（L.）DC.were extracted by steam distillation（SD）,simultaneous distillation extraction（SDE）and headspace solid-phase micro-extraction（HS-SPME）and analyzed by gas chromatography-mass spectrometry（GC-MS）.The result indicated that the most volatile compounds extracted by three methods were alcohols and alkenes,in which terpenoids accounted for a large proportion.The chemical components which were extracted by three methods were identified 50（extracted by SD）,24（extracted by SDE）and 49（extracted by HS-SPME）kinds of compounds respectively.Main oily volatile components from SD and SDE were similar,species and relative content of oily volatile components from SD and volatile components from HS-SPME were similar,oily volatile components from SDE included less low boiling point compounds.

关 键 词：水蒸汽蒸馏 同时蒸馏萃取 顶空固相微萃取 气质联用 艾纳香叶 挥发性成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]