热脱附-气相色谱/质谱联用法分析生、炙乳香挥发性成分

为了研究天然乳香的挥发性成分及生、炙乳香挥发性成分的异同，为乳香挥发油的工艺优化和品质评估提供科学的依据，同时为固体挥发性成分分析提供新思路，采用热脱附-气相色谱/质谱联用技术直接对自然状态下乳香颗粒的挥发性成分进行分析。结合NIST 08标准谱库检索和Mass Works^TM质谱解析软件的分析结果，在分离出的40余种挥发性成分中，最终确定出20种化学成分。结果表明：生、炙乳香中的挥发性成分主要由单萜、醇及酯类物质构成，其中以醋酸辛酯含量最高，约占挥发性成分的50%；其次为 1-辛醇、芳樟醇、乙酸龙脑酯，在生乳香中的含量分别为19.44%、2.27%、2.64%，在炙乳香中的含量分别为9.12%、2.61%、1.33%。

Analysis of Volatile Components of Fresh and Cooked Frankincense by Thermal Desorption and GC/MS

In order to make clear the natural volatile composition of frankincense and the differences between fresh frankincense and cooked frankincense, to provide a scientific basis on improving techniques and evaluating qualities of frankincense volatile oil, and to offer a new method to analyse volatile composition from solid for reference, the volatile components of natural fresh and cooked frankincense were extracted and determined directly by thermal desorption and gas chromatography-mass spectrometry(GC/MS). More than 40 components are separated and 20 components are identified by comparing their mass spectra with those contained in the NIST mass spectral database and Mass Works^TM software.The results show that the main components includ terpenes, alcohol and esters et al, n-octyl acetate is the most important volatile components to frankincense. The normalized peak areas exceed 50% both in fresh frankincense and cooked frankincense,followed by 1-octanol, linalool and bornyl acetate, the normalized peak areas in fresh frankincense are 19.44%,2.27% and 2.64%, in cooked frankincense are 9.12%, 2.61% and 1.33%, respectively.