共查询到17条相似文献,搜索用时 171 毫秒
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采用顶空固相微萃取结合色谱质谱技术分析了全叶青兰中挥发性成分的组成和含量。结果表明:6min和30min的顶空吸附时间所测得的全叶青兰中挥发性成分的组分基本一致,但各组分所占的比例有一定差异。全叶青兰挥发性成分中以萜烯类为主的碳氢化合物约占其总质量分数的50%,醇类化合物占到约20%,其它成分的含量高低依次为酯、酮、萜烯氧化物和醛类化合物,醚、胺及含硫化合物等含量极低。 相似文献
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顶空固相微萃取分析四氢异构化啤酒花浸膏的风味成分 总被引:1,自引:1,他引:0
用顶空固相微萃取技术对三种四氢异构化啤酒花浸膏中的挥发性风味成分进行了分析比较,并用高效液相色谱法分析了样品中四氢异α-酸的质量分数。数据表明,其主要成分四氢异α-酸的质量分数很接近,但挥发性风味成分却有很大差异。其中,Ⅰ号四氢异构化啤酒花浸膏样品鉴定出的44个挥发性成分中,所含的17个酮类化合物的质量分数达到80.52%;Ⅱ号样品鉴定出39个组分,所含的5个醛类化合物的质量分数达到79.95%;Ⅲ号样品鉴定出的45个组分中,所含的14个酮类化合物、11个醇类化合物、7个烯烃类化合物和4个酯类化合物的质量分数分别为44.63%、20.87%、17.22%和6.8%。 相似文献
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设计制作了一种微型底聚焦微波反应装置,用于辅助顶空固相微萃取,解决了无溶剂顶空提取的问题,建立了柠檬草样品中挥发性成分的微波辅助顶空固相微萃取方法。使用GC-MS法对柠檬草叶片和根茎萃取物中挥发性成分进行分析鉴定,分别得到37和46种化合物,结合峰面积归一法确定各组分的含量,其挥发性成分别占萃取物挥发总量的89.93%和77.29%。其中叶片和根茎中含量较高的挥发性成分都是橙花醛和香叶醛,叶片中的主要挥发性成分橙花醛(29.27%)和香叶醛(22.14%)的相对含量要明显优于根茎中橙花醛(8.61%)和香叶醛(7.76%)。研究为样品特别是固体样品挥发性成分的直接快速分析提供了一种稳定高效、简单快速的新方法,具有广泛的应用前景。 相似文献
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应用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱/质谱联用(GC-MS),对古井贡酒中高温大曲进行分析,共定性出108种挥发性化合物。通过考察不同样品量下化合物的β值,在35和50 mg样品量下,建立了应用多次顶空固相微萃取(multiple headspace solid-phase microextraction,MHS-SPME)对醛酮类、酚类、含氮类、呋喃类、内酯类、萜烯类等46种化合物进行定量的方法。该方法回收率为76.83%~133.11%、最低检测限(limits of detection,LOD)低于103.818 ng/g、相对标准偏差(RSD%)小于21.34%,具有较好的灵敏度和重复性。实验结果表明MHS-SPME可用于大曲中这46种化合物的定量,化合物含量在(3645.79±442.43)~(6.32±1.03)ng/g之间。该方法为定量大曲中挥发性成分提供了新的思路,研究结果也为企业完善大曲质量评价体系提供了数据支持。 相似文献
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建立了顶空静态进样GC-MS快速分析北柴胡果实挥发性成分的方法。选择北柴胡果实,采用顶空静态提取的方法,提取物直接经气相色谱-质谱分析,以NIST数据库检索化合物的结构,以峰面积归一化法测定各挥发性成分的相对含量。结果表明:顶空加热提取挥发性成分经GC-MS分析,鉴定柴胡果实中36个挥发性化学成分,主要挥发性成分为1-甲基-5-亚甲基-8-(1-甲乙基)-1,6-环癸二烯(36.04%),3.7-二甲基-1,3,6-辛三烯(14.77%),2-乙基呋喃(4.42%)。顶空静态进样结合GC-MS定性分析能够快速建立柴胡果实的低温易挥发性成分GC-MS表征体系。 相似文献
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采用顶空固相微萃取与GC-MS联用方法对煎鸡蛋中挥发性成分进行提取与分析,考察萃取头、萃取温度和吸附时间对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度75℃,吸附时间70 min。在优化的条件下分析,共鉴定出50种挥发性风味成分,其中,醛类16种(40.588%)、含氮化合物14种(23.639%)、醇类8种(7.156%)、烃类3种(4.800%)、酚类及杂环化合物3种(1.755%)、酮类3种(0.868%)及含硫化合物3种(0.563%)。鉴定出含量较高(相对质量分数大于2.5%)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、2-甲基吡嗪、壬醛、苯甲醛、反,反-2,4-癸二烯醛、辛醛、2-甲基丁醛、反-2-癸烯醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇。 相似文献
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The chemical compositions of volatile components from Magnolia biondii Pamp were determined by steam distillation (SD) and headspace solid phase micro-extraction (HS-SPME) followed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analysis. Fifty-six compounds were identified and the major volatile components were d-camphor (0.18-43.26%), 1,8-cineol (13.23-38.02%), α-terpineol (6.57-12.29%) and α-cadinene (5.53-15.15%). The comparison of the volatile components from M. biondii Pamp harvested in three regions of China was investigated. Also, the comparison of volatile components by SD and HS-SPME methods in term of isolation time, plant-consuming and chemical compositions was discussed as well. The percentages of the volatile components by HS-SPME method were found to be large difference from the corresponding one by SD method. HS-SPME technique was much faster than SD (60 min (HS-SPME)/420 min (SD)). Although the aromatic profiles between HS-SPME and SD methods showed several quantitative differences, HS-SPME may be applied routinely to analyze aromatic and medicinal plants. 相似文献
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顶空固相微萃取与气质联用分析光皮木瓜果实中的挥发性成分 总被引:1,自引:1,他引:1
光皮木瓜果实香气浓郁,是很好的香精制作原料。为探明其香气组成,实验以成熟光皮木瓜为试材,采用顶空固相微萃取与气质联用方法,分析检测了木瓜果实中的挥发性成分。共鉴定出45种化学成分,占总质量分数的95.58%。相对质量分数较高的依次为2-己烯醛(33.12%)、4-(2,6,6-三甲基-环己-1-烯基)-2-丁醇(19.15%)、正己醛(12.91%)、(E,E)-2,4-己二烯醛(6.15%)、4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮(3.28%)。实验表明,C6化合物是构成光皮木瓜果实清香味的主要成分。 相似文献
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Hanjiang Zhu Shuaikun Tang Charles F. Shoemaker Selina C. Wang 《Journal of the American Oil Chemists' Society》2015,92(1):77-85
The volatile profiles of virgin olive oils originating from the USA were first studied: 71 volatile compounds were identified in 21 monovarietal virgin olive oils using solid‐phase microextraction–gas chromatography/mass spectrometry, representing 100 % of the headspace composition. Principal component analysis (PCA) allowed for the grouping of olive oils based on geographical origin, and also the distinguishing of olive oil varieties by their relative positions in the group; 17 distinguishable volatile compounds that significantly contributed to the olive oil classification were found to be distributed on a PCA plot according to their sensory attributes. Moreover, the major volatile components were compared among varieties and origins to clarify the genetic and geographic influences. Our results indicate the significant effects of both origin and cultivar on the volatile composition of olive oil as well as the dominant role of the geographic effect compared to the genetic effect on applied samples. 相似文献
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A knowledge of the volatile components present in an oil sample can provide important information relative to supercritical
fluid extraction (SFE) process design, the current oxidative state of the oil, as well as the concentration and presence of
important flavor volatiles in the oil. Volatile compounds from supercritical fluid-extracted oils were analyzed by headspace
gas chromatography (GC) methods to determine if there were differences in the volatile profiles when two different methods
of desorption were used. Canola, corn, soybean and sunflower seeds were extracted with supercritical carbon dioxide at 8000
psi and 50°C. Tenax porous polymer traps, attached at the exhaust port of the SFE apparatus, were utilized to collect the
volatile components during the extractions. The volatile compounds on the Tenax trap were desorbed onto a GC column by both
thermal and supercritical fluid techniques. Desorption temperature for the thermal method was 150°C, while conditions for
the SFE technique were 50°C and 2000 psi. The lower-boiling volatiles from each oilseed were greater when desorbed by thermal
means from the Tenax than by SFE; however, SFE desorbed the highermolecular weight compounds that were not removed by the
thermal desorption method. Hexanal tended to be desorbed in comparable amounts by both methods. The SFE-based desorption technique
provides a unique analysis method for the determination of both volatile and semivolatile compounds, as well as executing
desorption under nonoxidative, low-temperature conditions that do not contribute to the degradation of lipid components. 相似文献
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顶空固相微萃取法分析刺楸树杆和树皮中挥发油的化学成分 总被引:3,自引:0,他引:3
应用顶空固相微萃取法(HS-SPME)对刺楸树杆和树皮中的挥发油成分进行提取,通过气相色谱-质谱法与Kovats色谱保留指数相结合进行定性定量分析,以峰面积归一化法计算各组分的相对含量。结果表明从刺楸树杆和树皮中分别鉴定出53种和67种化合物,分别占挥发油总峰面积的95.91%和96.60%,其中树杆和树皮中主要成分均为γ-榄香烯(18.59%,14.60%),大根香叶烯d(19.09%,15.79%),(E,E)-β-金合欢烯(13.94%,16.88%)。 相似文献