顶空固相微萃取-气质联用分析花椒储存中挥发物的变化  

Analysis of Volatile Compounds in Zanthoxylum during Storage by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

作　　者：牟青松[1] 钟永科[2] 罗静[2] 

机构地区：[1]遵义师范学院化学系,贵州遵义563002 [2]遵义医学院药学院,贵州遵义563003

出　　处：《中国调味品》2014年第4期59-61,共3页China Condiment

基　　金：贵州省科技厅项目(黔科合J字[2008]2233号);遵义医学院博士启动基金资助项目

摘　　要：采用顶空固相微萃取与气相色谱-质谱联用技术对贵州花椒储存过程中的挥发性组分进行了检测,并对匹配度大于90的可检索组分进行了统计和分析。结果发现:花椒储存中挥发性组分的相对含量和数量变化较大且有新组分产生,相对含量变化体现在储存中烯烃类减小而醇、酯类增加,主要是β-榄香烯和(-)-β-荜澄茄油烯的减少和橙花叔醇的增加,新产生的主要是柠檬烯和吉马烯D及桉树脑等。Headspace Solid Phase Microextraction is coupled to Gas Chromatography-Mass Spectrome-try for the direct analysis of volatile compounds in Guizhou Zanthoxylum during storage,especially the components with matching degree more than 90.It is found that the components and relative con-tent in volatile compounds show a significant change during storage.An obvious decrease of total ole-fin and a rapid increase of alcohols and esters are observed.The decrease of total olefin mainly results from （-）-β-elemene and （-）-β-cubebene,and the rapid increase is mainly due to the increase of nero-lidol.Furthermore,it is found that eucalyptol,limonene and germacrene-D are produced in storage.

关 键 词：花椒 储存 挥发性组分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]