GC/MS法结合保留指数分析香叶油香味成分  

Analysis of aroma components ingeranium oil by GC/MS combined with retention index

作　　者：李源栋 李先毅 段焰青 刘秀明 党立志 黄立斌 

机构地区：[1]云南中烟工业有限责任公司技术中心,云南昆明650202

出　　处：《食品与机械》2016年第8期25-28,123,共5页Food and Machinery

基　　金：云南省科技厅项目(编号:2015BA006);中国烟草总公司科技项目(编号:110201402040)

摘　　要：采用气相色谱/质谱法(GC—MS)分析香叶油中化学成分,利用峰面积归一化定量,通过质谱检索,辅助保留指数比对定性,香叶油中61个化学成分得到确定,占其挥发性成分含量的86.217%,结合保留指数分析香叶油中同系物及同分异构体,提高了定性结果的准确性。香气评价结果显示,香叶油中关键香味成分为香茅醇、香叶醇、甲酸香茅酯、薄荷酮、甲酸香叶酯、异薄荷酮、惕各酸香叶酯、玫瑰醚、丁酸香叶酯等。The aroma components of geranium oil were analyzed by GC/MS, and the peak area normalization method was used to calcu late the relative content of each component. With the mass spectrom etry library search, 61 compounds which account for 86.217% in the aroma components of geranium, were identified by using reference literature retention index. The cis（trans）-isomers were confirmed by using retention index, and the accuracy of compound qualitative anal- ysis in natural flavor wax improved. The aroma of the key aroma compositions of the geranium oil （Citronellol, Geraniol, Citronellyl formate, Menthone, Geranyl formate, Isomenthone, Gerany] tiglate, Rose oxide, Geranyl butyrate, et al） was determined.

关 键 词：香叶油 气相色谱/质谱 香味成分 保留指数 

分 类 号：TS264.3[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]