白豆蔻香气成分研究  

Study on aromatic components of Amomum kravanh Pirre ex Grgnep

作　　者：冯佳祺 李伟[1] 陆占国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2014年第3期338-341,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

摘　　要：采用顶空固相微萃取(HS-SPME)和气质联用相结合的方法萃取和分析鉴定了白豆蔻果实的香气成分.使用CAR/PDMS萃取柱时共检测出27种挥发性成分,鉴定出25种成分,占总挥发性成分的99.659%;使用PDMS萃取柱时,共检测出25种挥发性成分,鉴定出21种成分,占总挥发性成分的98.615%.在解析出的所有成分中,绝大部分成分为萜类化合物.主要成分是单萜化合物1,8-桉树脑(两种萃取头分别为63.649%和56.859%)、β-蒎烯(15.479%和20.874%)和α-蒎烯(5.569%和8.610%).Aromatic components of Amomum kravanh Pirre ex Grgnep was extracted and ana-lyzed using head space -solid phase-microextraction and gas chromatography -mass spec-trometry （HS-SPME/GC-MS）.27 volatile components were detected and 99.659% of the total components that contains 25 compounds were identified when the CAR/PDMS col-umn was used .25 volatile components were detected and 98.615%of the total components that contains 21 compounds were identified when the PDMS column was used .Most compo-nents of all the identified components were terpenoids .The main components were monoter-pene compounds：1 ,8-cineole （ 2 columns respectively was 63 .649%and 56 .859%）; β-pinene（15.479%and 20.874%）;α-pinene （5.569%and 8.610%）.

关 键 词：白豆蔻 香气成分 顶空固相微萃取 GC-MS 

分 类 号：Q946.91[生物学—植物学]