| 快速分析香料槟榔片的挥发性组分 |
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| 引用本文： | 杨学雨,王仲鹏,李霞,李磊,张昭良.快速分析香料槟榔片的挥发性组分[J].济南大学学报(自然科学版),2012(3):236-240. |
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| 作者姓名： | 杨学雨 王仲鹏 李霞 李磊 张昭良 |
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| 作者单位： | 济南大学资源与环境学院;北京清阳创和低碳能源科技有限公司;山东省分析测试中心;济南大学化学化工学院 |
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| 基金项目： | 国家自然科学基金(21077043);环境化学与生态毒理学国家重点实验室开放基金(KF2009-13) |
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| 摘 要： | 采用顶空固相微萃取气质联用(HS-SPME-GC/MS)法分析检测香料槟榔片的挥发性香味组分,探讨萃取时间和萃取温度对所鉴定出的化合物数量及其质量分数的影响,确定固相微萃取的优化条件为:萃取时间30 min,萃取温度60℃。此时槟榔色谱共分离得到35种化合物,可鉴别出29种物质,其主要组分是反式茴香醚(w=25.573%)、己酸(w=17.227%)、肉桂醛(w=11.658%)、4-甲氧基安息香醛(w=4.513%)、十二烷酸(w=4.463%)和己醛(w=3.459%)等。
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| 关 键 词： | 槟榔片 顶空固相微萃取 气相色谱-质谱联用 挥发性风味成分 |
Rapid Analysis of Volatile Compounds in Chinese Betelnut |
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| YANG Xue-yu,a,WANG Zhong-peng,a,LI Xia,LI Lei,ZHANG Zhao-liang.Rapid Analysis of Volatile Compounds in Chinese Betelnut[J].Journal of Jinan University(Science & Technology),2012(3):236-240. |
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| Authors: | YANG Xue-yu a WANG Zhong-peng a LI Xia LI Lei ZHANG Zhao-liang |
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| Institution: | 1b(1a.School of Resources and Environment;b.School of Chemistry and Chemical Engineering,University of Jinan,Jinan 250022,China; 2.Beijing Gigas Energy Co.,Ltd.,Beijing 100084,China;3.Shandong Analysis and Test Center,Jinan 250014,China) |
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| Abstract: | Aroma components of betelnut were analyzed by HS-SPME and GC-MS.Effect of extraction time and temperature on the number of identified compounds and total mass fraction were also discussed under the optimalized SPME conditions:extraction time 30 min,extraction temperature 60 ℃.35 kinds of compounds were separated by the gas chromatography and 29 kinds of these can be determined under above conditions with the results as follows:the main components were benzene,1-methoxy-4-(1-propenyl)(w=25.573%),hexanoic acid(w=17.227%),2-propenal,3-phenyl(w=11.658%),benzaldehyde,4-methoxy(w=4.513%),dodecanoic acid(w=4.463%),Hexanal(w=3.459%),et al. |
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| Keywords: | Chinese betelnut HS-SPME GC-MS volatile flavor component |
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