GC/MS法分析甘牛至油中香味成分

利用GC/MS对甘牛至油中香味成分进行了分析,并用峰面积归一化法计算各成分相对含量,通过质谱库检索,保留指数比对,分析并确定了58个化合物,占甘牛至油香味成分95.61%,采用保留指数来鉴别同系物及同分异构体,提高了对甘牛至油中成分定性的准确性。通过香气分析,确定了甘牛至油中关键致香成分分别为芳樟醇、α-松油醇、1,8-桉叶素、乙酸芳樟酯、α-蒎烯、β-蒎烯、月桂烯、莰烯、β-石竹烯、桧烯、樟脑、龙脑等,为甘牛至油产品开发和应用提供了理论依据。

The analysis of aroma components in marjoram oil by GC/MS

The aroma components of marjoram oil were analyzed by GC/MS, and the peak area normalization method was used to calculate the relative content of each component. With the mass spectrometry library search, 58 compounds which account for 95.61% in the aroma components of marjoram oil, were identified by using reference literature, retention index. The cis(trans)-isomers isomers were confirmed by using retention index, and the accuracy of compound qualitative analysis in natural flavor was improved. The aroma of the key aroma compositions of the marjoram oil (linalool, alpha-terpineol, 1,8-cineole, linalyl acetate, alpha pinene, beta-pinene, myrcene, camphene, beta-caryophyllene, sabinene, camphor, borneol, et al) was determined, and the results provided the technical support for the development and application of marjoram oil.