| HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分 |
| |
| 引用本文： | 初 众,王海茹,张彦军,姚 晶.HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分[J].食品科学,2016,37(6):126-131. |
| |
| 作者姓名： | 初 众 王海茹 张彦军 姚 晶 |
| |
| 作者单位： | 1.中国热带农业科学院香料饮料研究所，海南 万宁 571533；
2.农业部香辛饮料作物遗传资源利用重点实验室，国家重要热带作物工程技术研究中心，海南 万宁 571533；
3.黑龙江东方学院食品与环境工程学部，黑龙江 哈尔滨 150086 |
| |
| 摘 要： | 香草兰属兰科多年生攀缘藤本植物，为典型的热带经济作物，因其独特的香气成分而被广泛应用于多个领域。采用顶空固相微萃取-气相色谱-质谱联用技术分析香草兰果皮中挥发性成分。以萃取种类数多少及衡量萃取效果的萃取量Y值大小为指标，优化顶空固相微萃取进样条件，得出最佳萃取条件为：2 g香草兰果皮粉末，75 μm碳分子筛/聚二甲基硅氧烷萃取头、萃取温度80 ℃以及萃取时间20 min。在最佳萃取条件下萃取香草兰果皮中的挥发性成分，结果表明：从香草兰果皮中共检测出72 种化合物，其主要挥发性成分为芳香族33 种，相对含量最高占96.34%；其次为烷烃类12 种（0.66%）、酯类8 种（0.27%）、酸类7 种（0.79%）、醇类5 种（0.50%）、杂环类3 种（0.09%）、酮类2 种（0.37%）和醛类2 种（0.09%）。
|
| 关 键 词： | 顶空固相微萃取-气相色谱-质谱联用 香草兰果皮 挥发性成分 |
GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction |
| |
| CHU Zhong,WANG Hairu,ZHANG Yanjun,YAO Jing.GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction[J].Food Science,2016,37(6):126-131. |
| |
| Authors: | CHU Zhong WANG Hairu ZHANG Yanjun YAO Jing |
| |
| Affiliation: | 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China;
2. Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China;
3. Department of Food and Environmental, East University of Heilongjiang, Harbin 150086, China |
| |
| Abstract: | Vanilla is a tropical orchid originating from Mexico, and the genus Vanilla belongs to the family Orchidaceae. It
is known as a spice with special aroma. Volatiles in vanilla husk were investigated by headspace solid-phase microextraction
(HS-SPME) and gas chromatography-mass spectrometry. Based on the number of extracted compounds and extraction
efficiency, the optimum HS-SPME conditions were determined as follows: 2 g of vanilla husk was extracted at 80 ℃ for 20 min
with a 75 μm carboxen/polydimethylsiloxane (CAR/PDMS) fiber. A total of 72 volatile compounds were identified from
vanilla husk, with 33 aromatic compounds (96.34%) constituting the main part of the volatile compounds. Minor components
included 12 alkanes (0.66%), 8 esters (0.27%), 7 acids (0.79%), 5 alcohols (0.50%), 3 heterocyclic (0.09%), 2 ketone (0.37%)
and 2 aldehydes (0.09%). |
| |
| Keywords: | headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) vanilla husk volatile components |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
