摘要
目的 建立顶空-气相色谱/质谱法测定茶树精油中的挥发性成分的分析方法。方法 茶树精油样品用正己烷溶解,放入顶空迚样瓶中,用顶空-气相色谱/质谱迚行测定。结果 用该方法共分离了15个组分,用NIST Chemical Structures库和Wiley Library质谱库迚行检索,以质谱相似度和利用标准品对部分主要成分迚行迚一步确认,最终确认13种主要成分;采用峰面积归一化法确定各组分峰的相对含量,有效成分含量占总流出物的98.46%。结论 该方法快速、准确、灵敏,适合茶树精油等精油类物质中挥发性成分的测定。
Objective To establish a method for determination of volatile components in tea tree oil of Melaleuca ahemifolia by headspace-gas chromatography/mass spectrometry. Methods Tea tree oil samples were dissolved in n-hexane, placed in a headspace vial and assayed by headspace-gas chromatography/mass spectrometry.Results A total of 15 fractions were separated by this method and searched by NIST Chemical Structures library and Wiley Library mass spectrometry library. The mass spectrometry similarity and some main components were further confirmed by standard products, and 13 main components were finally confirmed. The relative content of each component peak were determined by the normalization method, and the active ingredient content accounted for98.46% of the total effluent. Conclusion This method is rapid, accurate and sensitive, which is suitable for the determination of beneficial and volatile components of essential oils such as tea tree oil.
作者
石金娥
杨波
王莹
刘斌
张鑫
李滢倩
刘文竹
陈雪
SHI Jin-E;YANG Bo;WANG Ying;LIU Bin;ZHANG Xin;LI Ying-Qian;LIU Wen-Zhu;CHEN Xue(Jilin Institute for Food Control,Changchun 130103,China;Jilin Auxin Food Technology Services Limited Company,Changchun 130012,China)
出处
《食品安全质量检测学报》
CAS
2019年第6期1530-1533,共4页
Journal of Food Safety and Quality
关键词
互叶白千层
茶树精油
顶空-气相色谱/质谱法
挥发性成分
Melaleuca ahemifolia
tea tree oil
headspace-gas chromatography/mass spectrometry
volatile constituents
