吹扫捕集-气相色谱/质谱/嗅闻法分析陈皮特征头香香气成分  

Analysis of aroma components of tangerine peel by PT-GC/MS/O

作　　者：伍锦鸣 许春平[1] 王华 赵瑞峰[2] 叶荣飞[2] 李丹[2] 黎玉茗[2] Wu Jinming;Xu Chunping;Wang Hua;Zhao Ruifeng;Ye Rongfei;Li Dan;Li Yuming(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technology Center,China Tobacco Guangdong Industrial Co.,Ltd.,Guangzhou 510385,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450002 [2]广东中烟工业有限责任公司技术中心,广州510385

出　　处：《分析仪器》2019年第6期75-78,共4页Analytical Instrumentation

摘　　要：采用吹扫捕集法富集陈皮中的头香成分,并利用气相色谱-质谱联用对其进行分离鉴定,结合嗅辨仪确认关键致香成分。结果表明,陈皮的香气来源于烯烃类成分,共鉴定出8种烯烃类挥发性香味成分,D-柠檬烯是陈皮特征香气的主要成分,其余香气成分有γ-松油烯、β-月桂烯、α-蒎烯、β-蒎烯、邻伞花烃、异松油烯、莰烯。The aroma components of tangerine peel were enriched by purge &trap method and analyzed by gas chromatography-mass spectrometry(GC-MS)and olfactometer.The aroma of tangerine peel originates from olefins.Eight kinds of olefin volatile aroma components were identified.D-limonene is the main component of the odor characteristics of tangerine peel.The other aroma components areγ-terpinene,β-myrcene,α-pinene,β-pinene,o-Cymene,iso-terpinene and camphene.

关 键 词：陈皮 香味成分 吹扫捕集 气相色谱-质谱法 

分 类 号：R28[医药卫生—中药学]