干黄芪中挥发性成分的提取与分析  

Extraction and analysis of volatile flavor constituents of dried Astragali Radix

作　　者：孙洁雯 李燕敏[1] 杨克玉[1] 刘玉平[1] 

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

出　　处：《化学研究与应用》2015年第9期1361-1366,共6页Chemical Research and Application

基　　金：北京工商大学2015年研究生科研能力提升计划项目

摘　　要：为了确定干黄芪的特征香气成分,采用同时蒸馏萃取法对干黄芪中的挥发性成分进行提取,并考察了原料用量、浸泡时间和提取时间三个因素对结果的影响。在较优条件下对干黄芪中的挥发性成分进行提取,提取物通过GC-MS分析,结合计算保留指数和NIST11谱库检索,共鉴定出65种挥发性成分,其中包括醛类20种、醇类9种、烃类7种、酚类5种、酯类5种、杂环类5种、酮类4种、酸类2种、其他类8种。其中正己醛、2-戊基呋喃、丁香酚、正己醇、1-辛烯-3-醇、糠醛等挥发性成分对干黄芪的特征香气贡献较大。The characteristic aroma components in dried Astragali Radix produced in Inner Mongolia were extracted by simultaneous distillation-extraction（SDE）. The operating conditions of SDE were optimized for their effect on the analysis of flavors,including a-mount of raw materials,immersion time and extraction time. Based on the calculated retention indices and RI qualitative analysis,65 compounds were identified in the dried Astragali Radix,including 20 aldehydes,9 alcohols,7 hydrocarbons,5 phenols,5 esters,5 heterocyclic compounds,4 ketones,2 organic acids,8 other compounds. Hexanal,2-Pentyl-furan,eugenol,1-Hexanol,1-Octen-3-ol, Furfural,etc. made a greater contribution to the odor characteristics of dried Astragali Radix.

关 键 词：同时蒸馏萃取(SDE) 气相色谱-质谱法(GC-MS) 干黄芪 挥发性成分 

分 类 号：O657.7[理学—分析化学]