HS-SPME-GC-MS分析五种姜科香辛料的挥发性成分  

Analysis of Volatile Components in Five Ginger Spices by HS-SPME-GC-MS

作　　者：刘金敏 江汉美[1] 田宇 LIU Jin-min;JIANG Han-mei;TIAN Yu(Hubei Research and Development Center of Medicinal Plants,Hubei University of Chinese Medicine,Wuhan 430065,China)

机构地区：[1]湖北中医药大学湖北省药用植物研发中心,武汉430065

出　　处：《中国调味品》2021年第4期141-147,共7页China Condiment

基　　金：湖北省技术创新专项重大项目(2016ACA146)。

摘　　要：目的:对5种姜科香辛料挥发性成分进行分析和比较。方法:使用顶空固相微萃取法(HS-SPME)与气质联用技术(GC-MS)相结合来分析鉴定姜科香辛料的挥发性成分,采用面积归一化法计算各成分的相对百分含量。结果:在草果中鉴定出了39种成分,占挥发性成分总量的97.58%;在白豆蔻中鉴定出了40种成分,占挥发性成分总量的97.67%;在生姜中鉴定出了54种成分,占挥发性成分总量的94.85%;在砂仁中鉴定出了42种成分,占挥发性成分总量的97.89%;在山奈中鉴定出了37种成分,占挥发性成分总量的91.87%。结论:5种姜科香辛料的成分及含量具有一定的异同,该研究结果可为姜科香辛料用于生产加工提供理论依据。Objective:To analyze and compare the volatile components in five kinds of ginger spices.Methods:HS-SPME combined with GC-MS is used to analyze and compare the volatile components in ginger spices,and the relative content of each component is calculated by area normalization method.Results:39 components are identified from Amomum tsaoko,accounting for 97.58%of the total volatile components;40 components are identified from Amomum kravanh,accounting for 97.67%of the total volatile components;54 components are identified from ginger,accounting for 94.85%of the total volatile components;42 components are identified from Amomum villosum,accounting for 97.89%of the total volatile components;37 components are identified from Kaempferia galanga,accounting for 91.87%of the total volatile components.Conclusion:The components and content of five kinds of ginger spices have some similarities and differences.The results of this study can provide a theoretical basis for the production and processing of ginger spices.

关 键 词：姜科 香辛料 顶空固相微萃取 气质联用技术 挥发性成分 

分 类 号：TS264.3[轻工技术与工程—发酵工程]