气相色谱-质谱法测定生姜中的挥发性物质
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摘要
该实验以生姜为原料,采用气相色谱-质谱联用技术测定生姜中的挥发性成分。研究发现:在SPME萃取温度60℃、萃取时间45min和平衡时间3min的条件下萃取的生姜中的挥发性成分含量最高,共有33种挥发性物质,占总色谱面积的98.04%,主要为姜烯、芳樟醇、樟脑萜、α-红没药醇、α-姜黄烯、倍半水芹烯、橙花醛等。
In this experiment,ginger is used as the raw material,and the volatile compounds in ginger are determined by gas chromatography-mass spectrometry.The results show that the content of volatile compounds in ginger extracted by SPME is the highest at extraction temperature 60℃,extraction time 45 min and equilibrium time 3 min.There are 33 volatile compounds,accounting for98.04% of the total chromatographic area.The main components are zingiberene,linalool,camphene,α-bisabolene,α-curcumene,sesquiphellandrene and neral.
In this experiment,ginger is used as the raw material,and the volatile compounds in ginger are determined by gas chromatography-mass spectrometry.The results show that the content of volatile compounds in ginger extracted by SPME is the highest at extraction temperature 60℃,extraction time 45 min and equilibrium time 3 min.There are 33 volatile compounds,accounting for98.04% of the total chromatographic area.The main components are zingiberene,linalool,camphene,α-bisabolene,α-curcumene,sesquiphellandrene and neral.
引文
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[8]王英锋,刘娜,竺梅,等.顶空固相微萃取-气相色谱-质谱法测定泽兰中的挥发性成分[J].首都师范大学学报(自然科学版),2011,32(1):38-43.
[9]汪莉莎,陈光静,张甫生,等.顶空固相微萃取-气相色谱-质谱联用法分析仔姜与老姜的挥发性成分[J].食品科学,2014,35(10):153-157.
[10]史先振,王强伟,李永仙,等.固相微萃取-气相色谱-质谱法比较铜陵白姜与白姜蜜饯的风味物质[J].食品与发酵工业,2014,40(12):150-155.
[11]郝红梅,张生万,郭彩霞,等.顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J].食品科学,2016,37(2):138-141.
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[13]许庆民,李磊.初探顶空固相微萃取气相色谱-质谱联用法分析白芷的风味成分[J].生命科学仪器,2012,10(4):42-46.
[14]牟志春,江志刚,张小吐.气相色谱-质谱法测定姜油中挥发成分[J].分析测试学报,2001,20(z1):85-86.
[15]刘艳娜.不同炮制工艺对姜的作用影响[J].实用中医药杂志,2017,33(4):456-457.
[2]莫开菊,柳圣,程超.生姜黄酮的抗氧化活性研究[J].食品科学,2006,27(9):110-115.
[3]赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383-389.
[4]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4):5-10.
[5]王强伟,史先振,王洪新,等.鲜姜、姜粉和姜汁饮料中挥发性风味物质分析[J].食品与发酵工业,2015,41(4):174-179.
[6]赵亭亭,李霞,李磊,等.中药材良姜挥发性组分分析[J].济南大学学报(自然科学版),2012,26(3):271-275.
[7]宋国新,邓春晖,吴丹,等.固相微萃取-气相色谱/质谱分析生姜的挥发性成分[J].复旦学报(自然科学版),2003,42(6):939-944.
[8]王英锋,刘娜,竺梅,等.顶空固相微萃取-气相色谱-质谱法测定泽兰中的挥发性成分[J].首都师范大学学报(自然科学版),2011,32(1):38-43.
[9]汪莉莎,陈光静,张甫生,等.顶空固相微萃取-气相色谱-质谱联用法分析仔姜与老姜的挥发性成分[J].食品科学,2014,35(10):153-157.
[10]史先振,王强伟,李永仙,等.固相微萃取-气相色谱-质谱法比较铜陵白姜与白姜蜜饯的风味物质[J].食品与发酵工业,2014,40(12):150-155.
[11]郝红梅,张生万,郭彩霞,等.顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J].食品科学,2016,37(2):138-141.
[12]Carasek E,Pawliszyn J.Screening of tropical fruit volatile compounds using solid-phase microextraction(SPME)fibers and internally cooled SPME fiber[J].Journal of Agricultural&Food Chemistry,2006,54(23):8688-8696.
[13]许庆民,李磊.初探顶空固相微萃取气相色谱-质谱联用法分析白芷的风味成分[J].生命科学仪器,2012,10(4):42-46.
[14]牟志春,江志刚,张小吐.气相色谱-质谱法测定姜油中挥发成分[J].分析测试学报,2001,20(z1):85-86.
[15]刘艳娜.不同炮制工艺对姜的作用影响[J].实用中医药杂志,2017,33(4):456-457.