摘要
采用顶空固相微萃取气质联用分析了桂皮的挥发性香味成分,讨论了萃取时间、萃取温度对所鉴定出的化合物数量和百分含量的影响,从而得到了固相微萃取的优化条件为:萃取时间30 min,萃取温度60℃,色谱分离得到50种挥发性成分,42种可被鉴定,其主成分为肉桂醛(59.712%),另外其它含量较高的成分有萜烯类(16.698%),2-邻甲氧基肉桂醛(12.705%),2,3-二氢苯并吡喃-4-酮(3.011%)等。
In this paper, aroma components of Citrus were analyzed by HS-SPME and GC-MS. Effect of extraction conditions including time and temperature on the number of identifi ed compounds and total mass fraction were discussed in detail. Under the optimal SPME conditions, 50 kinds of volatile components were detected by GC-MS with good chromatographic separation, 42 of which could be identifi ed. The main components were cinnamaldehyde（59.712%）and other ingredients with higher level were terpenes（16.698%）, 2-methoxycinnamaldehyde（12.705%）, and 2,3-dihydro-benzopyran-4-one（3.011%）, etc.
出处
《生命科学仪器》
2014年第4期54-56,36,共4页
Life Science Instruments
基金
山东省自然科学基金(ZR201213Q009)
