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| 微波辅助萃取-固相微萃取-气相色谱-质谱法分析花椒香气成分 | |
| 引用本文： | 贾春晓,王瑞玲,毛多斌,岳正阳.微波辅助萃取-固相微萃取-气相色谱-质谱法分析花椒香气成分[J].中国调味品,2011,36(2). |
| 作者姓名： | 贾春晓 王瑞玲 毛多斌 岳正阳 |
| 作者单位： | 1. 郑州轻工业学院材料与化学工程学院,郑州,450002 2. 郑州轻工业学院食品与生物工程学院,郑州,450002 3. 郑州奥利实业有限公司,郑州,450002 |
| 摘 要： | 采用微波辅助萃取与顶空-固相微萃取联合(MAE-HS-SPME)的方法萃取花椒香气成分,用气相色谱-质谱(GC-MS)法分析,并将分析结果与同时蒸馏萃取(SDE)和HS-SPME法对比.结果表明,MAE-HS-SPME的最佳条件为:称取10 g样品,加入100 mL去离子水,微波功率为120 W,用100μm PA萃取头萃取5 min,250℃解吸20 s.GC-MS分析确认了59种成分,占总峰面积的96.65%;三种方法所得主要成分相同,均为芳樟醇、乙酸芳樟酯等;MAE-HS-SPME法鉴定出的成分较多,说明MAE-HS-SPME是一种高效的样品前处理方法. |
| 关 键 词： | 微波辅助萃取-顶空-固相微萃取 气相色谱-质谱 花椒 香气成分 |
Analysis of aroma components from Zanthoxylum bungeanum Maxin by microwave-assisted extraction coupled to headspace solid-phase microextraction and gas chromatography-mass spectrometry |
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| JIA Chun-xiao,WANG Rui-ling,MAO Duo-bin,YUE Zheng-yang.Analysis of aroma components from Zanthoxylum bungeanum Maxin by microwave-assisted extraction coupled to headspace solid-phase microextraction and gas chromatography-mass spectrometry[J].China Condiment,2011,36(2). | |
| Authors: | JIA Chun-xiao WANG Rui-ling MAO Duo-bin YUE Zheng-yang |
| Affiliation: | JIA Chun-xiao1,WANG Rui-ling1,MAO Duo-bin2,YUE Zheng-yang3(1.School of Material and Chemical Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002,China,2.School of Food and Biology Engineering,3.Zhengzhou Aoli Industrial Limited Company,China) |
| Abstract: | 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 Zanthoxylum bungeanum Maxin.The extracted volatiles were analyzed by 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 extractin... |
| Keywords: | microwave-assisted extraction-headspace solid-phase microextraction(MAE-HS-SPME) gas chromatography and mass spectrometry(GC-MS) Zanthoxylum bungeanum Maxin aroma components |
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