光果甘草叶、根中挥发性成分气相色谱-质谱法分析  

Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root

作　　者：赵甜甜[1] 董怡[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2013年第22期96-99,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2009B011300004);广东省产学研项目(2010A090200041)

摘　　要：经同时蒸馏萃取法(SDE)提取得到新疆光果甘草叶、根中挥发性成分,采用气相色谱-质谱(GC-MS)联用技术,结合计算机检索进行分析和鉴定,通过色谱峰面积归一化法对各组分进行定量分析。最终从光果甘草叶与根中分别分析鉴定28种和16种化合物,并对各组分进行归纳分析。通过对比甘草叶、根中的挥发性物质发现,叶中具有较多对风味贡献良好的挥发性化合物。实验结果为甘草资源的进一步开发利用提供了理论指导。Simultaneous distillation extraction （SDE） was coupled to gas chromatography-mass spectrometry （GO-MS） for the direct analysis of volatile compounds of Glycyrrhiza glabra L. leaf and root. Volatile compounds were quantified by the accuracy of area percent method, The total volatile compounds separated 28 compounds from the leaf and 16 compounds from the root. Results showed that more volatile compounds which made good contribution to flavor were found in leaf ,and the theoretical guidance for further development and utilization of Glycyrrhiza glabra L. resources was got from the comparison between the leaf and the root.

关 键 词：光果甘草 挥发性成分 同时蒸馏萃取 气相色谱-质谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]