荠菜芳香成分的固相微萃取条件优化与分析  

Optimization and analysis of volatile components of Capsella bursa- pastoris L by SPME- GC- MS

作　　者：薛妍君[1] 张丽 冯莉[1] 姜丽[1] 郁志芳[1] 

机构地区：[1]南京农业大学,江苏南京210095 [2]苏州市农科院,江苏苏州215155

出　　处：《食品工业科技》2015年第1期328-333,共6页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金(CX(13)5076)

摘　　要：采用固相微萃取与气相色谱-质谱联用方法分析荠菜香气成分,并通过单因素对比实验优化萃取条件。结果表明:选用50/30μm DVB/CAR/PDMS萃取头,萃取温度50℃、时间40min,解析温度250℃、时间3min萃取效果最佳;实验共鉴定有效香气成分64种,以醇类、醛类、烃类及含硫杂氧化合物为主。荠菜的特征香气成分主要有二甲基二硫、正己醛、叶醇、青叶醛、二甲三砜、2,6-二甲基环己醇、β-紫罗兰酮等。SPME-GC-MS was used to analysis volatile components of Capsella bursa-pastoris and the extraction conditions were investigated.Experimental results showed that the optimal SPME extraction time and temperature were 40min and 50℃,while the desorption time and temperature were 3min and 250℃ by using DVB/CAR/PDMS fiber.A total of 64 volatile components were identified mainly of which were aldehydes, alcohols, hydrocarbons and other compounds including sulfide and heterocycle. The characteristic volatile components of Capsella bursa- pastoris were disulfide, dimethyl ; Hexanal; ：3 - Hexen- 1 - ol; 2- Hexenal, （ E ） - ; Dimethyl trisulfide; Cyclohexanol, 2, 6- d imethyl- ; 3- Buten-2- one ,4- （ 2,6,6- trimethvl- 1 - cvclohexen- 1 - yl ） - and so on.

关 键 词：荠菜 香气 固相微萃取(SPME) 气相色谱-质谱联用(GC-MS) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]