您的位置:首页  > 论文页面

顶空固相微萃取GC-MS法分析益母草蜂蜜的挥发性风味物质

发表时间:2018-08-15  浏览量:168  下载量:46
全部作者: 刘佩珊,王珊,赵之梦,陈若佩,何诗敏,周枝凤
作者单位: 南方医科大学公共卫生学院;深圳市返璞生物技术有限公司
摘 要: 目的:研究益母草蜂蜜的挥发性风味物质。方法:采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)气相色谱−质谱联用(gas chromatography-mass spectrometer,GC-MS)方法提取并分析益母草蜂蜜的挥发性风味物质。数据由自动质谱退卷积鉴别系统(automated mass spectral deconvolution and identification system,AMDIS)处理,质谱谱库检索结合化合物保留指数定性分析色谱峰,面积归一化法进行定量分析。结果:共分离出113个色谱峰,定性鉴定了其中的99个,占总色谱峰相对百分含量的95.12%,其中醛类物质的相对含量最高,为32.48%,其次为醇类物质,为30.98%;苯甲醛(8.88%)、羟基氢醌三甲醚(7.04%)、糠醛(6.13%)、苯乙醇(4.34%)和脱氢芳樟醇(4.24%)等物质是相对含量较高的成分。结论:通过对益母草挥发性风味物质的分析,为其质量鉴别和药理研究提供了科学依据。
关 键 词: 食品科学技术基础学科;益母草蜂蜜;顶空固相微萃取;气相色谱−质谱;挥发性风味物质
Title: Determination of volatile flavor substances from leonurus honey by headspace solid-phase microextraction coupled with GC-MS
Author: LIU Peishan, WANG Shan, ZHAO Zhimeng, CHEN Ruopei, HE Shimin, ZHOU Zhifeng
Organization: School of Public Health, Southern Medical University; Shenzhen Fun-Poo Biotech Co., Ltd.
Abstract: Objective: To study the volatile flavor substances from leonurus honey. Methods: The volatile flavor substances were extracted by headspace solid-phase microextraction (HS-SPME) and determined by gas chromatography-mass spectrometer (GC-MS). The GC-MS data were resolved by automated mass spectral deconvolution and identification system (AMDIS) to obtain the purified mass spectra of the compounds. The compounds were identified by the standard mass spectrum library retrieval and retention index, and the quantification analysis was performed by peak area normalization. Results: A total of 113 compounds were separated from leonurus honey and 99 of those amounting to 95.12% were qualitatively identified. The most abundant compounds in volatile flavor substances were aldehydes and alcohols, amounting to 32.48% and 30.98%, respectively. Among them, benzaldehyde (8.88%), 1,2,4-trimethoxy benzone (7.04%), furfural (6.13%), phenylethyl alcohol (4.34%) and dehydrolinalool (4.24%) were the main constituents. Conclusion: The study provides scientific foundations for further research on the quality identification and pharmacological research of analysis on volatile flavor substances from leonurus honey.
Key words: basic subject of food science and technology; leonurus honey; headspace solid-phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS); volatile flavor substances
发表期数: 2018年8月第15期
引用格式: 刘佩珊,王珊,赵之梦,等. 顶空固相微萃取GC-MS法分析益母草蜂蜜的挥发性风味物质[J]. 中国科技论文在线精品论文,2018,11(15):1552-1556.
 
0 评论数 0
暂无评论
友情链接