顶空固相微萃取-气相色谱-质谱联用分析刺山柑果不同生长时期挥发性成分  

Studies on Volatile Components of Capparis spinosa L. Fruit in Different Growth Periods by HS-SPME-GC-MS

作　　者：张轩晨 杨伟俊 何江 杨晓君[1] 程波 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆维吾尔自治区药物研究所维吾尔药研究室,新疆乌鲁木齐830004

出　　处：《食品与发酵科技》2017年第3期70-73,77,共5页Food and Fermentation Science & Technology

基　　金：新疆维吾尔自治区科技支撑计划项目"国家4类新药刺山柑果风湿止痛凝胶膏安全性评价研究"(201533107)

摘　　要：研究刺山柑果不同时期挥发性成分的差异,为刺山柑的进一步开发与利用提供参考。利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析。从幼果中鉴定出40种成分,从近成熟果中鉴定出26个成分,从成熟果中鉴定出5个成分。本研究报道了刺山柑果不同时期的挥发性化学成分,为将来刺山柑的合理开发提供科学依据。To study the volatile components of Capparis spinosa L. fruit in different periods, and provide a reference for the further development and utilization of Capparis spinosa L.. The aroma components were investigated by solid phase micro-extraction （SPME） followed by gas chromatography-mass spectrometry （GC-MS）（HS-SPME-GC- MS） analysis technology. 40 compounds were identified from the fruit, 26 compounds were identified from the nearly mature fruit, 5 compounds were identified from the composition of mature fruit. This study reports the volatile components in different periods of Capparis spinosa L. fruit, provide a basis for reasonable development of the future of Capparis spin, osa L,.

关 键 词：刺山柑果 挥发性成分 顶空固相微萃取 

分 类 号：TS207.3[轻工技术与工程—食品科学]