固相微萃取结合气-质联用分析麻椒挥发性成分  

Extraction and analysis of volatile components in the hemp pepper by SPME-GC-MS

作　　者：孙洁雯 高婷婷[1] 杨克玉[1] 刘玉平[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品学院,食品风味化学北京市重点实验室,北京100048

出　　处：《化学研究与应用》2015年第3期284-291,共8页Chemical Research and Application

摘　　要：以四川广元产的麻椒为原料,利用固相微萃取技术对麻椒中的挥发性成分进行提取,分别用装有HP-5ms和HP-INNOWAXms两种色谱柱的GC-MS进行分离与鉴定;采用质谱与保留指数进行定性,共鉴定出99种成分,其中烯烃类58种、醛类15种、醇类9种、酯类7种、酮类3种、其他烃类4种、其他化合物3种。采用面积归一化法确定了它们相对含量,含量较高的有芳樟醇、D-柠檬烯、β-崖柏烯、β-水芹烯、β-月桂烯、β-蒎烯、(-)-右旋吉玛烯、石竹烯、γ-萜品烯、3-崖柏烯、(Z)-β-罗勒烯、(1R)-(+)-α-蒎烯、(+)-3-蒈烯、(Z,Z,Z)-1,5,9,9四甲基-1,4,7环-十一碳三烯、萜品油烯。从鉴定出的挥发性成分的香气特征可知,烯烃类、醇类和醛类对麻椒的香气贡献较大。The volatile compounds of hemp pepper from Guangyuan in Sichuan province were extracted by solid phase microextraction（ SPME） and analyzed by gas chromatography-mass spectrometry with HP-5ms column and HP-INNOWAXms column,respectively. These compounds were determined by MS and RI qualitative analysis. A total of 99 volatile constituents were identified,including 58 alkenes,15 aldehydes,9 alcohols,7 esters,3 ketones,4 other hydrocarbons,3 other compounds. The relative contents were determined by peak area normalization method. The major volatile constituents were linalool,D-limonene,beta-thujene,beta-phellandrene,beta-myrcene,beta-pinene,（-）-D-germacrene,beta-caryophyllene,gamma-terpinene,3-thujene,（ Z）-beta-ocimene,（ 1R）-（ ＋）-alpha-pinene,（ ＋）-3-carene,Z,Z,Z-1,5,9,9-tetramethyL^-1,4,7,-cycloundecatriene,terpinolene. Based on the odor characteristics of those identified compounds,it can be concluded that the odor of hemp pepper is mainly from alkenes,alkanols and aldehydes.

关 键 词：固相微萃取 麻椒 挥发性成分 气相色谱-质谱联用 

分 类 号：O657.7[理学—分析化学]