MAE-HS-SPME联合萃取GC-MS分析肉桂香气成分

采用微波辅助萃取与顶空-固相微萃取联合(MAE-HS-SPME)的方法萃取肉桂中香气成分,用气相色谱-质谱(GC-MS)法进行分析,并将分析结果与同时蒸馏萃取法(SDE)和HS-SPME法对比。结果表明,MAE-HS-SPME的最佳条件为:称取10g样品,加入100mL去离子水,微波功率为150W,用100μmPA萃取头萃取4.5min,250℃解吸20s。GC-MS分析确认了其中62种成分,占总峰面积的95.01%。3种萃取方法所得肉桂中主要香气成分基本相同,均为桂醛、α-荜澄茄烯、反式茴香脑和4,7-二甲基-1-异丙基-1α,4aα,8aα]-1,2,4a,5,6,8a-六氢萘等。MAE-HS-SPME法鉴定的成分比HS-SPME和SDE法分别多出18种和26种。说明MAE-HS-SPME是一种分析肉桂中香气物质的高效的样品前处理方法。

Analysis of Aroma Components from Cinnamon by Microwave-assisted Extraction Coupled to Headspace Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

The pretreatment technique of microwave-assisted extraction coupled to headspace solid-phase microextraction(MAE-HS-SPME)was investigated on the extraction of aroma components from cinnamon.The extracted volatiles were analyzed by the gas chromatography-mass spectrometry(GC-MS)method,and the determination results were compared with that of simultaneous distillation and extraction(SDE)and HS-SPME methods.The results showed that the optimal extraction conditions of MAE-HS-SPME were extracting 4.5 min at 150 W microwave power from 10 g sample in 100 mL deionized water using a 100 μm polyacrylate(PA)fiber,and then desorbing for 20 s at 250 ℃.The GC-MS analysis results showed that 62 components were identified and accounted for 95.01% of the total peak areas.The main volatiles were the same as those separated from HS-SPME fiber and the SDE method.The main volatiles were 3-phenyl-2-propenal,α-cubebene,1-methoxy-4-(1-propenyl)-benzene,4,7-dimethyl-1-(1-methylethyl)-(1α,4aα,8aα)-1,2,4a,5,6,8a-hexahydro-naphthalene,etc.The total number of the components extracted by MAE-HS-SPME was 18 more than those extracted by HS-SPME and 26 more than those extracted by SDE.The results indicated that MAE-HS-SPME is a high performance pretreatment method for the analysis of aroma components in cinnamon.