HS-SPME-GC-MS法分析肉桂子挥发性化学成分  

Analysis of Volatile Chemical Components in Fructus Cinnamomi by HS-SPME-GC-MS Method

作　　者：熊梅[1] 张正方[1] 唐军[1] 王强[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》2013年第1期88-91,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：采用顶空固相微萃取(HS-SPME)及水蒸气蒸馏(SD)方法对肉桂子中挥发性成分进行提取。进而采用气相色谱质谱联用(GC-MS)对提取物分析鉴定。两种提取方法相互补充,共鉴定出59种挥发性成分。不同提取方法所得肉桂子主要挥发性化学成分相近,含量稍有不同,包括肉桂醛、γ-衣兰油烯、α-古巴烯、石竹烯和邻甲氧基肉桂醛等。研究结果表明,将肉桂子开发成为药食两用调味品具有很好的前景。The volatile components are extracted from Fructus Cinnamomi by HS-SPME and SD meth- ods, and then analyze and identify the extractive by GC-MS. With two analytical methods complemen- ting each other, a total of 59 volatile components of Fructus Cinnamomi are identified. The main vola- tile chemical components in Fructus Cinnarnomi are similar by different extraction methods; the con- tents are slightly different, including cinnamaldehyde, y-Muurolene, a-Copaene, Caryophyllene and Methoxycinnamaldehyde. The results indicate that it has good prospect to develop the Fructus Cinna- momi as medicinal and edible spice.

关 键 词：HS-SPME-GC-MS法 分析 肉桂子 挥发性 化学成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]