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采用顶空固相微萃前处理方法,气相色谱一质谱联用仪定性分析了草豆蔻的挥发性香味成分,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方法的最佳条件:萃取时间30 min,萃取温度60℃,草豆蔻挥发成分经气相色谱共分离出47种挥发性成分,经计算机质谱库(NIST/WILEY)的检索,共可鉴定出了化合物41种,其中含量较高的且对草豆蔻味贡献较大的有:茴香脑(48.82%)、肉桂醛(7.335%)、酚类(10.79%)。
The headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry (GC-MS) were used to qualitatively analyze the volatile components of the nutmeg. The effects of the extraction time and the extraction temperature on the amount and percentage of the identified compounds were discussed. The optimal conditions for the SPE method were as follows: the extraction time was 30 min, the extraction temperature was 60 ℃, 47 volatile components were separated by gas chromatography, and the NIST / WILEY search A total of 41 compounds were identified. Among them, the contents of anethole (48.82%), cinnamaldehyde (7.335%) and phenols (10.79%) were higher than that of the other compounds.