杭白菊花水香气成分分析
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摘要
采用顶空固相微萃取和气相质谱联用技术(HS-SPME/GC-MS)测定水蒸气蒸馏提取的杭白菊花水中的香气成分。结果表明:从杭白菊花水中共分离、鉴定出124种香气成分,香气成分的相对总含量为96.724%,主要含醇类、酯类、醛类、酮类、烯类、酚类、酸类、烷类等成分,其中酯类成分数量最多,达33种,烯类成分次之,达21种。相对含量较高的主要香气成分有2-甲基-2-降冰片烯、藏红花醛、(-)-乙酸龙脑酯、 2, 3, 6-三甲基苯甲醚、反式乙酸菊酯、 2-蒎烯-6-酮,相对含量分别为39.505%、 6.324%、 5.383%、 5.317%、 4.090%、3.399%。此研究结果为杭白菊花水的加工利用提供了科学依据。
Headspace solid phase microextraction and gas chromatography-mass spectrometry(HS-SPME/GC-MS) were used to determine the aroma components of white chrysanthemum flower water extracted by steam distillation.The results showed that 124 aroma components were isolated and identified from white chrysanthemum flower.The total relative content of aroma components was 96.724%.The main components were alcohols,esters,aldehydes,ketones,alkenes,phenols,acids,alkanes,and so on.The largest number of constituents was esters,followed by alkenes,which reached 33 and 21 respectively.The main aroma components with higher relative content were 2-methyl-2-norbornene,safranal,(-)-bornyl acetate,2,3,6-trimethyl anisole,trans-chrysanthenyl acetate and 2-pinen-6-one,of which the relative contents were 39.505%,6.324%,5.383%,5.317%,4.090% and 3.399%,respectively.The results provide scientific basis for processing and utilization of white chrysanthemum flower water.
Headspace solid phase microextraction and gas chromatography-mass spectrometry(HS-SPME/GC-MS) were used to determine the aroma components of white chrysanthemum flower water extracted by steam distillation.The results showed that 124 aroma components were isolated and identified from white chrysanthemum flower.The total relative content of aroma components was 96.724%.The main components were alcohols,esters,aldehydes,ketones,alkenes,phenols,acids,alkanes,and so on.The largest number of constituents was esters,followed by alkenes,which reached 33 and 21 respectively.The main aroma components with higher relative content were 2-methyl-2-norbornene,safranal,(-)-bornyl acetate,2,3,6-trimethyl anisole,trans-chrysanthenyl acetate and 2-pinen-6-one,of which the relative contents were 39.505%,6.324%,5.383%,5.317%,4.090% and 3.399%,respectively.The results provide scientific basis for processing and utilization of white chrysanthemum flower water.
引文
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[19]鹿洪亮.银杏叶挥发油化学成分分析[J].江西农业学报, 2009, 21(9):137-140.
[2]吕都.杭白菊挥发油提取及其抗氧化、抑菌功能的研究[D].雅安:四川农业大学, 2015.
[3]鹿洪亮,于静,杨斌,等.应用GC×GC/TOFMS分析杭白菊挥发油化学成分[J].江西农业学报,2010, 22(1):106-108.
[4]周洪语,沈建康,侯菊生,等.榄香烯诱导神经胶质瘤细胞凋亡的实验研究[J].癌症, 2003, 22(9):959-963.
[5]钟爱娇,姜哲,李雪征,等.杭白菊化学成分和药理活性的研究进展[J].现代药物与临床, 2014, 29(7):824-830.
[6]沈伟桥,孙海燕,汪俏梅,等.杭白菊生物活性成分及药理研究进展[J].茶叶, 2006, 32(3):141-144.
[7]孙桂菊,张菲菲,马永建,等.杭白菊挥发油成分分析及β-榄香烯含量的测定[J].食品科学, 2008,29(9):506-510.
[8]江汉美,张锐,卢金清,等. HS-SPME-GC-MS联用技术分析杭白菊中挥发性化学成分[J].中国药房,2013, 24(19):1784-1786.
[9]鲍忠定,秦志荣,许荣年,等.杭白菊挥发油化学成分的气相色谱—质谱联用技术分析[J].食品科学,2003, 24(6):120-121.
[10]殷红,扬鑫骥,盛静,等.不同情况下杭白菊中挥发油成分的分析[J].中国药业, 2004, 13(2):47.
[11]李爱萍,徐晓俞,陈峥,等.不同加工工艺与收集时段对‘大马士革’玫瑰花水香气成分的影响[J].中国农业科学, 2017, 50(4):720-731.
[12]肖作兵,范彬彬,牛云蔚,等.菊花精油中特征风味物质的分析[J].中国食品学报, 2018, 18(3):299-305.
[13]常海军,周文斌,朱建飞.重庆城口香肠挥发性风味成分的分离与鉴定[J].食品科学, 2016, 37(6):146-152.
[14]李源栋,段焰青,刘秀明,等. GC/MS法结合保留指数分析杜松籽油中香味成分[J].中国粮油学报,2016, 31(12):147-152.
[15]刘江弟.近红外光谱法评价西红花药材的质量[D].苏州:江苏大学, 2017.
[16]许永,向能军,沈宏林,等.杭白菊浸膏挥发性成分分析及在卷烟中的应用[J].光谱实验室, 2008,25(2):167-172.
[17]张亚.陕西茯砖茶挥发性成分研究[D].杨凌:西北农林科技大学, 2016.
[18]郝瑞芬,贾会玲,钱骅,等.不同生长期留兰香精油含量与品质评价[J].中国食品添加剂, 2017, 9:55-60.
[19]鹿洪亮.银杏叶挥发油化学成分分析[J].江西农业学报, 2009, 21(9):137-140.