SPME-GC-MS分析熟大黄和酒大黄中的挥发性成分  

Study on Volatile Components in Cooked Rhubarb and Wine-treated Rhubarb by SPME-GC-MS

作　　者：孙洁雯 杨克玉[1] 刘玉平[1] 

机构地区：[1]北京工商大学食品营养与人类健康北京高精尖创新中心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,北京100048

出　　处：《现代科学仪器》2015年第4期134-140,共7页Modern Scientific Instruments

摘　　要：本论文采用固相微萃取结合气质联机对贵州产熟大黄和酒大黄的挥发性成分进行提取与分析..实验结果表明从熟大黄和酒大黄中共鉴定出61种挥发性成分,其中烷烃及芳香烃类16种,醛酮类1 3种,烯烃类10种,酯类8种,醇醚类4种,酚类及其衍生物4种,酸类3种,杂环类3种.熟大黄鉴定出49种,含量占总流出的89.48％;酒大黄鉴定出40种,含量占总流出的75.53％.两者共有成分29种,其中含量较大的成分有糠醛、苯甲醛、5-甲基呋喃醛、乙酸、丹皮酚、2-乙酰基吡咯、2,6,10,14-四甲基十五烷、十五烷、十六烷.熟大黄和酒大黄的主要挥发性成分基本相同,但在种类和含量上略有不同.The volatile compounds in cooked rhubarb and wine-treated rhubarb were extracted by solid phase microextraction （SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. 61 compounds were identified, including alkanes and aromatic hydrocarbons （16）, aldehydes and ketones（13）, alkenes（10）,esters（8）, alcohols and ethers（4）, phenols and their derivatives（4）, organic acids（3）, heterocyclic compounds（3）.49 compounds were identified in the cooked rhubarb （ 89.48% of the total volatile）, and 40 compounds were identified （75.53% of the total volatile） in the wine-treated rhubarb. There were 29 common compounds in cooked rhubarb and wine-treated rhubarb. The major compounds were furfural, benzaldehyde, 5-Methyl furfural, acetic acid, paeonol, 2-Acetyl pyrrole, 2,6,10,14-tetramethyl- Pentadecane,pentadecane, hexadecane. The result of the study showed that the main volatile components in cooked rhubarb and wine-treated rhubarb are same basically, but there are a few differences in kinds and content.

关 键 词：熟大黄 酒大黄 挥发性成分 固相微萃取 GC-MS 

分 类 号：TS207.3[轻工技术与工程—食品科学]