现代食品科技2017，Vol.33Issue(7)：238-244,7.DOI:10.13982/j.mfst.1673-9078.2017.7.034
固相微萃取优化/GC-MS法分析不同年份陈皮的挥发性成分
Analysis of the Volatile Compounds in Dried Tangerine Peel of Different Years by Optimized Solid Phase Micro-Extraction/Gas Chromatography-Mass Spectrometry
摘要
Abstract
To obtain the maximum types of volatile compounds in dried tangerine peel,headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the peel samples of different years.The results showed that for 2 g of the samples,the maximum types of volatile compounds were obtained after 30 min of extraction at 90 ℃.Methodological examinations showed that the relative standard deviations (RSDs) of the relative retention time and peak area of the common peaks of dried tangerine peel in six parallel experiments were both lower than 0.05％.Forty-four volatile compounds were detected in dried tangerine peel samples from three different storage years.The compounds with relatively high amounts include β-myrcene,isopropyl toluene,D-limonene,terpinene,alpha farnesene,dextral carvone,carvacrol,and 2-(methyl amino) benzoic acid methyl ester.The compound with the highest content was D-lirnonene,which contributes to the characteristic aroma of dried tangerine peel.With the increase in storage year,the number of types of volatile compounds increased remarkably.The relative amounts of hydrocarbons,aldehydes,ketones,and phenols changed significantly,which suggested that the mutual conversion occurred among the substances and the optimized SPME method could be applied to extract the volatile substances of dried tangerine peel.关键词
陈皮/挥发性成分/气相色谱质谱联用仪(GC-MS)/顶空固相微萃取(HS-SPME)/优化Key words
Chenpi/volatile compounds/gas chromatography-mass spectrometry (GC-MS)/headspace solid phase micro-extraction (HS-SPME)/optimization引用本文复制引用
丘芷柔,陈彤,贺丽苹,郑家兴,孙圣伟,曹庸..固相微萃取优化/GC-MS法分析不同年份陈皮的挥发性成分[J].现代食品科技,2017,33(7):238-244,7.基金项目
广东省省级科技计划项目(2013B051000071) （2013B051000071）
