超甜蜜本南瓜茎尖挥发性成分分析

目的分析超甜蜜本南瓜茎尖挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS)结合保留指数法,首次并用峰面积归一化法测定相对百分含量。结果从超甜蜜本南瓜茎尖中鉴定出26个化合物,占总峰面积的98.04%。结论研究表明植酮含量最高(10.14%),其次为丁羟甲苯(9.24%)、(-)-香叶烯D(8.07%)。     

HS-SPME/GC-MS分析超甜蜜本南瓜雄花挥发性成分

目的分析超甜蜜本南瓜雄花挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS)结合保留指数法,首次并用峰面积归一化法测定相对百分含量。结果从超甜蜜本南瓜的雄花中鉴定出26个化合物,占总峰面积的95.66%。结论研究表明β-波旁烯含量最高(21.68%),其次为香叶烯D(9.80%)、二甲基硫醚(9.16%)等。     

HS-SPME-GC-MS分析茸毛木蓝地上部分和根挥发性成分

目的:分析茸毛木蓝地上部分和根的挥发性成分。方法:采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法首次并用峰面积归一化法测定相对百分含量。结果:从茸毛木蓝的地上部分鉴定了35个化合物,根鉴定了21个化合物,分别占总峰面积85.66%和93.74%。两者有12个共有成分。结论:茸毛木蓝地上部分与根挥发性成分具有差别。     

野菊挥发油的固相微萃取处理条件优化

目的:对野菊挥发油的固相微萃取(SPME)处理条件进行优化.方法:以野菊挥发油为测定物,研究了萃取温度和PDMS-DVB,PA,PDMS 3种萃取头对野菊挥发油中主要的化学成分的SPME效果的影响.结果:在野菊花挥发油的SPME处理中,70℃是最佳的工作温度,65 μm PDMS-DVB萃取头为最合适的萃取头.结论:实际工作中应该在选择好最佳工作温度的同时,根据目标化合物的种类来选择合适的萃取头,提高萃取效率.     

HS-SPME/GC-MS法分析黑莓干红酒中挥发性成分

目的分析黑莓干红酒的挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量。结果从2种黑莓干红酒中分别鉴定出了19种和26种挥发性成分,分别占总峰面积的99.32%和99.34%。结论黑莓干红酒的主要挥发性成分除了乙醇外,还有酯类以及其他醇类。     

Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

A combined gas chromatography–mass spectrometry (GC–MS) with modified headspace solid-phase microextraction (SPME) method, with the headspace inside a designed sampling apparatus instead of in a vial, has been employed for the analysis of the flavor volatiles of glutinous rice during cooking. All of the free flavor volatiles, the bound flavor components and the compounds formed by the thermal decomposition of the non-volatile constituents existing in rice could be liberated during the cooking process. Therefore, a broad range of the flavor volatiles of glutinous rice during cooking could be extracted, concentrated and identified in a single headspace SPME/GC–MS run. Altogether, 96 volatile compounds were identified, of which 27 components have not been previously reported in rice. A total of 86, 90 and 94 peaks, respectively, were assigned to Tatsukomochi, Kinunohada and Miyakoganemochi during cooking. The volatile components identified in the three glutinous rice cultivars during cooking belong to the chemical classes of aldehydes, ketones, alcohols and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc.     

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

The aim of this study was to compare the usefulness of three extraction methods: SPME (solid-phase microextraction), SAFE (solvent-assisted flavor evaporation) and SDE (simultaneous distillation and extraction) for isolation of flavor compounds from extruded potato snacks for their subsequent analysis using GCO/AEDA and GC/MS techniques. Results showed that the most suitable extraction method for GC–olfactometry (GC–O) was SAFE, by which it was possible to isolate all 25 potent odorants which contribute to overall flavor of potato snacks due to the application of high vacuum and low extraction temperature. Extraction using SDE method resulted in formation of 5 additional compounds: 2-furfurylthiol, 2,5-dimethyl-3-furanthiol, octanal, (E)-2-octenal and nonanal recognized as artifacts. On the other hand, sniffing extracts from SPME fiber did not reveal 7 important compounds such as: 1-octen-3-ol, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 5-methyl-2,3-diethylpyrazine, β-damascenone or an unknown with a flavor of fresh pepper. However, this extraction method was shown to be very precise (RSD 3–9%), sensitive (lowest LOD for 6 compounds) and suitable for analysis of low boiling compounds, co-eluting with solvent in SDE or SAFE extracts. Preferably both SPME and SAFE methods should be used for a full characterization of odor-active compounds in potato snacks.     

固相微萃取法分析黔产覆盆子挥发油

目的:分析和鉴定贵州产覆盆子挥发油的化学成分。方法:采用固相微萃取法从贵州产覆盆子中提取挥发油,并用气相色谱-质谱法(GC-MS)对化学成分进行分析鉴定。结果:共鉴定出56个成分,用峰面积归一化法测定其相对含量。相对含量占挥发油总量的98.37%。含量最高的组分是芳樟醇(40.22%),萜品烯醇-4(7.16%),乙酸芳樟酯(5.83%)。结论:覆盆子的挥发油有一定的药用价值。     

HS-SPME-GC-MS 分析蜜本南瓜3 个部位的挥发性成分

目的:对蜜本南瓜花、茎尖和籽的挥发性成分进行分析。方法:采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法,首次分析蜜本南瓜3个部位的挥发性成分。结果:从蜜本南瓜花、茎尖、籽中分别鉴定出22、20和21个挥发性成分,占总峰面积的91.89%、89.24%和96.26%。其中花和茎尖共有10个共有成分,花、茎尖和籽有3个共有成分。结论:蜜本南瓜花中β-波旁烯(17.57%)和二十一烷(11.90%)含量较高;蜜本南瓜茎尖中癸醛(28.77%)含量最高;籽中棕榈酸乙酯(29.12%)、2,3-丁二醇(16.90%)和亚油酸乙酯(16.52%)含量较高。     

11个铁皮石斛杂交家系鲜花的挥发性成分分析

目的:为了对铁皮石斛主栽品种森山1号和11个杂交家系鲜花进行挥发性成分分析,并鉴定香气成分组成,比较不同家系铁皮石斛花的挥发性成分差异,同时也能够为进一步完善铁皮石斛新品种选育提供技术支持。方法:采用顶空固相微萃取(solid phase micro-extraction,HS-SPME)技术和气相色谱-质谱联用(GC-MS)法对铁皮石斛花中挥发性成分进行提取分析,将检测到的不同家系铁皮石斛花成分组成及含量通过SPSS 18.0软件进行聚类分析,分析亲缘关系的远近。结果:铁皮石斛花挥发性成分主要以萜类、脂肪族、芳香族化合物为主,各类型成分在不同品种及家系中的分布存在着一定差异。聚类分析结果基于亲缘关系较近的家系在性状及挥发性成分组成上都较为接近,11个家系铁皮石斛按亲缘关系被分为3类。结论:固相微萃取技术在保证充分检测物质含量的基础上,将挥发性物质的流失降低到最小,简便精准。同时利用铁皮石斛鲜花挥发性成分组成和亲缘关系聚类可为铁皮石斛杂交选育及品系评价提供理论参考。