摘要
为考察5个不同产地花椒挥发性成分差异,分别采用水蒸气蒸馏法(water-steam distillation,WD)、顶空固相微萃取法(headspace solid-phase microextraction,SPME)和同时蒸馏法(simultaneous distillation,SD)3种提取方法结合气相色谱-质谱联用仪(GC-MS)分析山东花椒的挥发性成分。采用顶空固相微萃取提取5个产地花椒的挥发性物质,共鉴定出77种挥发性物质。采用主成分分析(PCA)寻找潜在标记特征物质,乙酸芳樟酯和乙酸松油酯作为潜在标记物,可区分5个不同产地花椒。研究结果对综合利用不同产地花椒具有重要的意义。
In order to investigate the differences of volatile components of Zanthoxylum bungeanum from five different producing areas,the volatile components of Zanthoxylum bungeanum are analyzed by water-steam distillation(WD),headspace solid-phase microextraction(SPME)and simultaneous distillation(SD)combined with gas chromatography-mass spectrometry(GC/MS).The volatile components of Zanthoxylum bungeanum from five producing areas are extracted by headspace solid-phase microextraction,and 77 kinds of volatile components are identified.Principal component analysis(PCA)is used to search for potential markers.Linalyl acetate and terpinyl acetate are used as potential markers to distinguish Zanthoxylum bungeanum from five different producing areas.The results are of great significance for the comprehensive utilization of Zanthoxylum bungeanum from different producing areas.
作者
魏泉增
王磊
肖付刚
WEI Quan-zeng;WANG Lei;XIAO Fu-gang(College of Food and Bioengineering,Xuchang University,Xuchang 461000,China;Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,Xuchang 461000,China)
出处
《中国调味品》
CAS
北大核心
2020年第3期152-157,共6页
China Condiment
基金
河南省科技攻关项目(172102110210)
关键词
花椒
气相色谱-质谱联用
固相微萃取
水蒸气蒸馏法
同时蒸馏法
Zanthoxylum bungeanum
GC/MS
solid-phase microextraction
water-steam distillation
simultaneous distillation
