3种桂花浸膏的挥发性物质分析
目的 量化分析桂花浸膏的主要挥发性成分, 为规范桂花浸膏的质量标准提供基础数据。方法 利用固相微萃取(SPME)结合气相色谱-质谱(GC-MS)分析3种浸膏中的挥发性成分, 利用谱库、标准品及保留指数对挥发性物质进行定性, 并用2-辛醇做内标物, 对挥发性物质进行半定量分析。结果 共检出51种挥发性物质，主要的挥发性风味物质为酯类、醇类、酮类，其中桂花浸膏1中共检出27种, 桂花浸膏2中共检出31种, 桂花浸膏3中共检出20种。半定量结果表明桂花浸膏2中挥发性成分含量最高, 为959.50 mg/g, 桂花浸膏1中挥发性成分含量最低, 为89.37 mg/g。结论 3种浸膏中共有的挥发性风味物质分别为反式芳樟醇氧化物、芳樟醇、2-乙基苯酚、二氢-β-紫罗兰酮、二氢-β-紫罗兰醇、γ-癸内酯、α-紫罗兰酮和β-紫罗兰酮。
Objective To detect volatile aroma constituents in Osmanthus fragrans extracts and provide reference data for Osmanthus fragrans extracts quality standards. Methods The volatile components of Osmanthus fragrans extracts were isolated by headspace solid phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Standard substances and retention index were taken as the qualitative method, while quantification analysis was done by using 2-octanolas (internal standard). Results A total of 51 kinds of volatile components were identified, and the main volatile components were esters, alcohol and ketone. Three kinds of Osmanthus fragrans extract samples included 27, 31, and 20 kinds of volatile components, respectively. The results showed that sample 2 had the highest amount of volatile components (959.50 mg/g), while sample 1 had the least (89.37 mg/g). Conclusion Trans-linallol oxide, linalool, 2-ethylphenol, dihydro-β-ionone, dihydro-β-ionol, γ-decalactone, α-ionone and β-ionone were chosen as main volatile flavor compounds of 3 kinds of Osmanthus fragrans extracts.
标题：3种桂花浸膏的挥发性物质分析
英文标题：Analysis the volatile aroma constituents in three kinds of osmanthus fragrans extracts
作者：
张璟琳 北京工商大学理学院化学系北京
李娟 北京工商大学食品质量与安全北京实验室北京工商大学北京;北京工商大学食品质量与安全北京实验室北京工商大学北京
黄明泉 北京食品营养与人类健康高精尖创新中心
孙宝国 北京食品营养与人类健康高精尖创新中心,北京工商大学食品质量与安全北京实验室
张玉玉 北京食品营养与人类健康高精尖创新中心,北京工商大学食品质量与安全北京实验室
中文关键词:桂花浸膏,挥发性物质,固相微萃取,气相色谱-质谱法,
英文关键词:Osmanthus fragrans extracts,volatile compounds,solid phase microextraction,gas chromatography-mass spectrometry,
发表日期：2016-03-11
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