|
|||||
|
|
| 顶空固相微萃取-气质分析白芷香气成分研究 | |
| 引用本文： | 李伟,陆占国,封丹,王鹏君.顶空固相微萃取-气质分析白芷香气成分研究[J].中国调味品,2012(5):109-112. |
| 作者姓名： | 李伟 陆占国 封丹 王鹏君 |
| 作者单位： | 1. 哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨,150076 2. 广州焙乐道食品有限公司,广州,511400 3. 江苏雨润食品产业集团有限公司,南京,210041 |
| 摘 要： | 采用顶空固相微萃取和气相色谱-质谱研究白芷的香气成分。萃取纤维头为CAR/PDMS时共检测出35个成分,解析出占总挥发性成分的93.897%(相对百分含量,以下同)的33种物质,主要成分是1,8-桉树脑(16.713%),柠檬烯(15.495%),对伞花烃(7.620%)。萃取纤维头为DVB/CAR/PDMS时共检测出53种挥发性成分,解析出占总挥发性成分的91.360%的45种物质,主要成分是桉树脑(12.529%),依次为茴香脑10.836%,β-石竹烯8.922%。 |
| 关 键 词： | 白芷 顶空固相微萃取 气相色谱-质谱法 |
Study on aroma components of baizhi angelica by HS-SPME and GC-MS |
|
| LI Wei , LU Zhan-guo , FENG Dan , WANG Peng-jun.Study on aroma components of baizhi angelica by HS-SPME and GC-MS[J].China Condiment,2012(5):109-112. | |
| Authors: | LI Wei LU Zhan-guo FENG Dan WANG Peng-jun |
| Affiliation: | 1.Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;2.Guangzhou Puratos Food CO.,LTD.,Guangzhou 511400, China;3.Jiangsu Yurun Food Industrial Group Company,Nanjing 210041,China) |
| Abstract: | Volatile Components of baizhi angelica were extracted and analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 35 constituents were detected,in which 33 compounds that for 93.897%(Relative content) of the total were identified.The main constituents were 1,8-cineole(16.713%),limonene(15.495%),p-cymene(7.620%) when the CAR/PDMS column was used.53 Components were detected and 45 compounds(91.360% of total) were identified,the main constituents were 1,8-cineole(12.529%),anethol(10.836%),caryophyllene(8.922%) when the DVB/CAR/PDMS column was used. |
| Keywords: | Baizhi angelica HS-SPME GC-MS |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |