SPME及SDE/GC-MS联用测定荜澄茄中挥发性成分  

Characterisation of Volatile Composition of Fructus Litseae by HS-SPME and SDE coupled to GC-MS

作　　者：程焕[1,2] 曹玉敏[1,2] 黄海智[1,2] 章宏慧[1,2] 陈荣荣 叶兴乾[1,2] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]馥莉食品研究院,杭州310058 [3]杭州艾菲曼普香精香料有限公司,杭州311215

出　　处：《中国食品学报》2013年第10期239-245,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑项目(2012BAD31B06);浙江省科技团队项目(2010R50032)

摘　　要：采用固相微萃取(SPME)及同时蒸馏萃取技术(SDE)结合气相色谱-质谱(GC-MS)分析荜澄茄的挥发性化合物。对影响SPME萃取结果的参数条件(平衡时间、萃取时间、萃取温度)进行优化,确定较佳的萃取条件是:在60℃水浴温度下平衡15 min后用萃取头(DVB/CAR/PDMS)萃取30 min。将SPME和SDE两种预处理方法所得谱图与标准谱图及相关文献比对,共鉴定出64种化合物,分别占峰面积的96.13%和96.74%。这些化合物主要包括萜烯类、醇类、酮类、酯类和烯烃类等。其中SPME获得了较高含量的单萜类、醇类、烃类化合物;SDE提取油状挥发物中低沸点化合物较少,获得了较高含量的倍半萜烯、酮类、酯类化合物等。Volatiles in Fractus Litseae were investigated by headspace solid phase microextraction（HS-SPME） and si- multaneous-distillation extraction（SDE） coupled to GC-MS. The HS-SPME technique was previously evaluated to optimize sampling conditions （incubation time, 15min; extraction temperature, 60℃; extraction time, 30min）. Terpenes, alcohols, ketones, esters and hydrocarbons represented the most abundant compounds in Fructus Litseae among the sixty-four volatile components identified by comparing with mass spectra and retention indices （RI） and from literature, accounting for 96.13% and 96.74% of the total peak areas respectively. Results obtained showed that SPME was useful for the anal- ysis of monoterpenes, alcohols and hydrocarbons of low molecular weight and high volatility that were involved in the characteristic volatile profile of Fructus Litseae. SDE led to the identification of mainly high molecular weight, such as sesquiterpenes, ketones and esters. Given that SDE involved high temperatures, heat-sensitive compounds may undergo chemical alteration may appear.

关 键 词：荜澄茄 固相微萃取 同时蒸馏萃取 气-质谱联用 挥发性物质 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]