烟草科技2025，Vol.58Issue(9)：13-22,10.DOI:10.16135/j.issn1002-0861.2025.0092
GC-MS-O-双柱定性分析香紫苏精油的关键香气成分
Qualitative analysis of key aroma components in Salvia sclarea L.essential oil using GC-MS-O-dual column
摘要
Abstract
To identify the key aroma components in Salvia sclarea L.essential oil and construct its flavor profile,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-mass spectrometry-olfactometry(GC-MS-O)techniques were employed.These techniques combine dual-column(ZB-5 and ZB-WAX)systems to qualitatively analyze the aroma components in Salvia sclarea L.essential oil,followed by a quantitative analysis using gas chromatography-tandem mass spectrometry in selected reaction monitoring(GC-MS-MS-SRM)mode.The key aroma components were screened based on their odor thresholds.The results showed that:1)A total of 27 aroma-active compounds were olfactorily discriminated using two chromatographic columns,eight of which were detected by both columns.2)These aroma-active compounds could be systematically classified into four major aroma categories:floral,fruity,herbal and woody.These categories jointly formed the flavor profile of Salvia sclarea L.essential oil.Floral and fruity compounds were more abundant,exhibiting higher flavor dilution(FD)factors,whereas herbal and woody compounds were less abundant,exhibiting lower FD factors.3)The odor activity values(OAVs)of the 17 key aroma compounds were all higher than 1.The dominant compounds representing the floral,fruity,herbal and woody aromas were linalool,linalyl acetate,myrcene and β-caryophyllene,respectively.关键词
香紫苏精油/气相色谱-质谱-嗅闻联用技术/气相色谱-串联质谱/双柱定性/关键香气成分Key words
Salvia sclarea L.essential oil/Gas chromatography-mass spectrometry-olfactometry(GC-MS-O)technique/Gas chromatography-tandem mass spectrometry(GC-MS-MS)/Dual column qualitative analysis/Key aroma component分类
化学化工引用本文复制引用
陈伟华,何爱民,高红波,刘子轩,贾晓慧,李素艳,王晓如,王龙,张彦伟,寇天舒,张逸寒..GC-MS-O-双柱定性分析香紫苏精油的关键香气成分[J].烟草科技,2025,58(9):13-22,10.基金项目
河北中烟工业有限责任公司科技项目"荷花品牌功能性香精香料关键成分评价方法与应用研究"(HBZY2024A068). （HBZY2024A068）
