两种生产工艺藤椒油产品挥发性成分对比分析

采用顶空-气相色谱-质谱法对两种生产工艺藤椒油产品的挥发性成分进行分析,并结合NIST14质谱数据库检索定性,峰面积归一法定量。结果显示:传统油浸法和超临界CO₂萃取法藤椒油产品中共鉴定出33种挥发性成分,共有的挥发性成分有16种,主要的挥发性成分(相对含量≥4.5%)有4种(右旋萜二烯、芳樟醇、桧烯和月桂烯);传统油浸法特有的挥发性成分有6种(β-榄香烯、1-石竹烯、大根香叶烯、α-石竹烯、辛醛和癸醛),超临界CO₂萃取法特有的挥发性成分有11种(3-甲基-2-丁烯腈、5-氰基-1-戊烯、左旋-β-蒎烯、α-松油烯、反式-β-罗勒烯、3,3-二甲基己醇、乙酸-4-松油烯醇酯、苯乙酸甲酯、(E,E)-2,4-己二烯醛、(+)-香茅醛和1-甲基-异己酸)。烯类和醇类化合物是藤椒油产品挥发性成分的主要种类,但其相对含量存在差异;超临界CO₂萃取法藤椒油产品的挥发性成分中含有微量的酸类化合物(1-甲基-异己酸)。该研究结果可为改善生产加工工艺和提高藤椒油产品品质提供理论依据。

Comparison Analysis of Volatile Components in Two Kinds of Rattan Pepper Oil Produced from Different Processing

The volatile components of two kinds of rattan pepper oil produced from different processing was analyzed by HS-GC -MS( headspace gas chromatography-mass spectrometry).The volatile components were qualitatively analyzed by matching the mass spectral database NIST14 and were quantified by peak area normalization.The results were as follows:33 volatile components were identified from the two rattan pepper oils by traditional oil immersion method and supercritical CO2 extraction method.16 components in total existed in both the two oils,of which 4 components ( D - limonene,linalool,sabinene and myrcene) were the main parts ( relative content ≥ 4.5%).There were 6 kinds of volatile components (β- elemene, 1-caryophyllene,germacrene D,humulene,octyl aldehyde and decanal) peculiar to traditional oil immersion method,and 11 kinds of volatile components( 3-methyl-2-butenonitrile,5-cyanol-1-pentene,( 1S)-( 1)-β-Pinene,alpha-terpinene,trans -β.-Ocimene,3,3-dimethylcyclohexanol,4- terpinenyl acetate,methyl phenylacetate,2,4-Hexadienal,( E,E)-,(+)- citronellal and 1-methyl- isohexanoic acid) peculiar to supercritical CO2 extraction.Alkenes and alcohols were main volatile components in the two kinds of oil,but the relative contents were different.The latter oil contained traces of acid compounds ( 1-methyl-isohexanoic acid).The results above provided theoretical basis for both processing and quality improvement of rattan pepper oil.