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目的:比较鲜品和干品高良姜挥发性成分的异同,为其质量评价提供依据。方法:顶空固相微萃取(HS-SPME)结合气相色谱联用质谱法(GC-MS法)分析不同高良姜样品的挥发性成分。具体条件:SPME萃取头于样品瓶中80℃平衡10 min,再吸附20 min,250℃解吸5 min进样;GC分离采用HP-5MS毛细管柱(30 m×0.25 mm×0.25μm),载气为He气,柱流量1.0 mL·min~(-1),柱温为程序升温(初始温度60℃,以4℃·min~(-1)的速率程序升温至116℃,保持20 min,以5℃·min~(-1)的速率程序升温至160℃,以20℃·min~(-1)速率提升至280℃,保持2 min);质谱检测为EI离子源,电子能量70 e V,四极杆温度150℃,接口温度250℃,质量范围为m/z 50~500。结果:依据MS数据库及文献检索,共鉴定出主要化合物30个,主要为烯、醇类成分,其中桉油精、α-松油醇、石竹烯、α-香柑油烯及α-金合欢烯含量较高。新鲜和干燥高良姜挥发性成分的种类差异不大,但含量差异较为明显。干品高良姜中依然含有较高含量的桉油精,与高良姜干品浓烈的辛香味有关。结论:本法能够快速比较鲜/干高良姜中挥发性成分,为高良姜挥发性成分质控指标选择提供依据。
OBJECTIVE: To compare the similarities and differences between the volatile components of fresh and dried almonds, and provide the basis for the quality evaluation. Methods: Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components of different galangal samples. Specific conditions: The SPME extraction head was equilibrated in a vial at 80 ° C for 10 min, and then adsorbed for 20 min and desorbed at 250 ° C for 5 min. The GC separation was carried out on a HP-5MS capillary column (30 m × 0.25 mm × 0.25 μm) As He gas, the column flow rate was 1.0 mL · min ~ (-1), the temperature of the column was increased by programmed temperature (the initial temperature was 60 ℃, the temperature was raised to 116 ℃ at the rate of 4 ℃ · min ~ (-1) The temperature was raised to 160 ℃ at a rate of 5 ℃ · min -1 and raised to 280 ℃ at a rate of 20 ℃ · min -1 for 2 min. The mass spectrometry was performed on an EI ion source with an electron energy of 70 e V , Quadrupole temperature of 150 ℃, interface temperature of 250 ℃, mass range of m / z 50 ~ 500. Results: According to the MS database and literature search, 30 main compounds were identified, mainly consisting of olefins and alcohols. Eucalyptol, α-terpineol, caryophyllene, α-cumin and α- Higher olefin content. There is no significant difference in the types of volatile components of fresh and dried galangal, but the content is more obvious. Dried galangal still contain higher levels of eucalyptol, and Dried galangal strong spicy flavor related. Conclusion: This method can quickly compare the volatile components in fresh / dried Alpinia galangalis and provide the basis for the quality control index selection of volatile components in Alpinia officinaris.