固相微萃取结合气-质联用分析不同花期的紫丁香花香气成分  

Analysis of aroma components in Syringa oblata at different flowering periods by SPME-GC-MS

作　　者：孙洁雯 杨克玉[1] 李燕敏[1] 刘玉平[1] 

机构地区：[1]北京工商大学,北京市食品风味化学重点实验室,食品质量与安全北京实验室,食品营养与人类健康北京高精尖创新中心,北京100048

出　　处：《中国酿造》2015年第7期151-155,共5页China Brewing

基　　金：北京市自然科学基金(6153021)

摘　　要：为了研究紫丁香花不同花期时的香气成分,采用固相微萃取法分别提取花蕾期、开花期和枯萎期的丁香花香气成分。提取物经过气-质联用分析仪分析,结合计算分离成分的保留指数和NIST 11谱库检索,共鉴定出44种挥发性成分,包括烯烃类13种、醇类11种、醛类9种、酯类5种和其他类6种。鉴定出的紫丁香花香气成分种类以开花期最多,为36种香气成分,总相对含量为93.85%;其次是枯萎期,鉴定出31种香气成分,总相对含量为96.49%。在不同花期中鉴定出14种共有成分,其中紫丁香醇异构体和紫丁香醛异构体是紫丁香花特征性香气成分。不同花期的紫丁香花香气成分在种类和含量上也有所不同。The volatile compotmds in fresh flowers of Syringa oblata during different flowering periods were extracted by SPME and analyzed by GC-MS. Based on the calculated retention indices and NIST 11 analysis, 44 compounds were identified in fresh flowers of S. oblata, including alkenes （13 kinds）, alcohols （11 kinds）, aldehydes （9 kinds）, esters （5 kinds）, other compounds （6 kinds）. 36 compounds were identified in anthesis of S. oblata （93.85% of the total volatile）, and 31 compounds were identified （96.49% of the total volatile） in withering period of S. oblata. 14 common compounds were identified in flesh flowers ofS. oblata during different flowering periods. Isomers of lilac alcohol and isomeric lilac aldehydes were the characteristic aroma constituent for fresh flowers of S. oblata. The variety and content of volatile components of S. oblata during different flowering periods were different.

关 键 词：紫丁香花 不同花期 固相微萃取 气-质联用 香气成分 

分 类 号：TS262.5[轻工技术与工程—发酵工程]