万寿菊油挥发性成分的GC-MS保留指数定性分析
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摘要
建立气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)结合保留指数对万寿菊油中的挥发性成分进行定性分析的方法。通过质谱库检索,结合保留指数文献比对,从万寿菊油中共鉴定出39种挥发性成分,各成分均进行了保留指数文献比对,采用峰面积归一化法测定各组分的相对含量,鉴定出的挥发性成分占总组分的97.99%,其中含量较高的组分为当归酸-3-甲基戊酯(12.58%)、异丁酸异戊酯(11.08%)、(1S)-(-)-α-蒎烯(10.91%)、丁酸异丁酯(10.38%)、(Z)-2-甲基-2丁烯酸2-甲基丙酯(9.95%)以及异丁酸-4甲基戊酯(7.79%)。保留指数的运用能够区分同分异构体化合物,有利于解决质谱检索时定性不确定的问题,显著提高万寿菊油中挥发性成分定性的准确性。该研究为万寿菊油制定科学的质量标准以及应用效果研究提供初步试验依据。
An chemical composition analysis of the extracted oil from Tagetes Erecta L. flowers was carried out by gas chromatography-mass spectrometry(GC-MS). The retention index was applied to the qualitative analysis of volatile compounds. As a result,39 volatile compounds were identified by searching the mass spectrometry database,which accounted for 97.99 % of the total components,and the relative content of each component was determined by area normalization method. The main components were angelica-3-methyl amyl ester(12.58 %),isopentyl isobutyrate(11.08 %),(1 S)-(-)-α-Pinene(10.91 %),isobutyl butanoate(10.38 %),(Z)-2-methylallyl 2-methylbut-2-enoate(9.95 %),4-methylpentyl isobutyrate(7.79 %). Structural isomers can be distinguished according to the different retention indexes. This method is helpful to solve the problem of qualitative uncertainty in mass spectrometry retrieval and significantly improve the accuracy of qualitative determination of volatile components in extracted oil of Tagetes Erecta L. flowers. This study provided a preliminary experimental basis for the formulation of quality standard and the research of application effect of extracted oil of Tagetes Erecta L. flowers.
An chemical composition analysis of the extracted oil from Tagetes Erecta L. flowers was carried out by gas chromatography-mass spectrometry(GC-MS). The retention index was applied to the qualitative analysis of volatile compounds. As a result,39 volatile compounds were identified by searching the mass spectrometry database,which accounted for 97.99 % of the total components,and the relative content of each component was determined by area normalization method. The main components were angelica-3-methyl amyl ester(12.58 %),isopentyl isobutyrate(11.08 %),(1 S)-(-)-α-Pinene(10.91 %),isobutyl butanoate(10.38 %),(Z)-2-methylallyl 2-methylbut-2-enoate(9.95 %),4-methylpentyl isobutyrate(7.79 %). Structural isomers can be distinguished according to the different retention indexes. This method is helpful to solve the problem of qualitative uncertainty in mass spectrometry retrieval and significantly improve the accuracy of qualitative determination of volatile components in extracted oil of Tagetes Erecta L. flowers. This study provided a preliminary experimental basis for the formulation of quality standard and the research of application effect of extracted oil of Tagetes Erecta L. flowers.
引文
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[11] Boulanger R, Crouzet J.Free and bound flavour components of Amazonian fruits:2. cupuacu volatile compounds.[J]. Flavour Fragr, 2000,15(4):251-257
[12] de Feo V, Porta G D, Urrunaga Soria E, et al.Composition of the essential oil of Tagetes filifolia Lag.[J]. Flavour Fragr, 1998, 13(3):145-147
[13] Medina A L, Lucero M E, Holguin F O, et al.Composition and antimicrobial activity of Anemopsis californica leaf oil.[J]. Agric Food Chem, 2005, 53(22):8694-8698
[14]李健,宋帅娣,张若男,等.黑龙江产万寿菊花精油的化学成分研究[J].化学与黏合,2010,32(6):42-44
[15]回瑞华,侯冬岩,李铁纯,等.万寿菊不同部位挥发性化学成分比较研究[J].分析试验室,2009,28(7):54-57
[16]李大婧,宋江峰,刘春泉.万寿菊花超临界萃取物的气相色谱-质谱分析[J].食品科学,2010,31(18):338-341
[2]回瑞华,侯冬岩,李铁纯,等.气相色谱-质谱法分析万寿菊花挥发油的化学成分[J].理化检验-化学分册,2010,46(1):94-96
[3]张丽媛,申书昌,刘志明,等.微波法辅助萃取万寿菊花挥发油及其化学成分的气质联用分析[J].食品科学,2011,32(16):326-329
[4]尹团章,熊国玺,王娜,等.GC-MS结合保留指数分析烘焙咖啡挥发性成分[J].香精香料化妆品,2016(2):9-12
[5]梁晟,李雅文,赵晨曦,等. GC-MS结合保留指数对中药挥发油的定性[J].分析测试学报,2008,27(1):84-87
[6]刘素红,王呈仲,苏越,等.保留指数结合准确质量测定对鱼腥草挥发性成分的定性分析[J].分析测试学报,2010,29(2):126-130
[7]巩丽丽,容蓉,杨勇.GC-MS结合保留指数分析侧柏叶挥发成分[J].中国现代应用药学,2011, 28(1):48-51
[8] Mesa-Arango A C,Betancur-Galvis L, Montiel J,et al.Antifungal activity and chemical composition of the essential oils of Lippia alba(Miller)N.E. Brown grown in different regions of Colombia[J].Essential Oil Res, 2010,22(6):568-574
[9] da Silva J D, Luz A I R, da Silva M H L, et al.Essential oils of the leaves and stems of four Psidium spp.[J]. Flavour Fragr, 2003, 18(3):240-243
[10] Zoghbi M G B, Andrade E H A, da Silva M H, et al.Chemical variation in the essential oils of Hyptis crenata Pohlex Benth.[J]. Flavour Fragr, 2002, 17(1):5-8
[11] Boulanger R, Crouzet J.Free and bound flavour components of Amazonian fruits:2. cupuacu volatile compounds.[J]. Flavour Fragr, 2000,15(4):251-257
[12] de Feo V, Porta G D, Urrunaga Soria E, et al.Composition of the essential oil of Tagetes filifolia Lag.[J]. Flavour Fragr, 1998, 13(3):145-147
[13] Medina A L, Lucero M E, Holguin F O, et al.Composition and antimicrobial activity of Anemopsis californica leaf oil.[J]. Agric Food Chem, 2005, 53(22):8694-8698
[14]李健,宋帅娣,张若男,等.黑龙江产万寿菊花精油的化学成分研究[J].化学与黏合,2010,32(6):42-44
[15]回瑞华,侯冬岩,李铁纯,等.万寿菊不同部位挥发性化学成分比较研究[J].分析试验室,2009,28(7):54-57
[16]李大婧,宋江峰,刘春泉.万寿菊花超临界萃取物的气相色谱-质谱分析[J].食品科学,2010,31(18):338-341