摘要
采用水蒸气蒸馏法从十三香调味品中提取挥发油,使用气相色谱-质谱法分离测定十三香调味品的挥发油化学组成,通过质谱库的标准图比对,并利用化学计量学方法与色谱保留指数辅助定性分析。在十三香挥发油中鉴定了77种组分,占挥发油98%以上。含量最多的5种化学成分分别为茴香脑(48%)、柠檬烯(10%)、对-丙烯基苯基异戊烯醚(5.4%)、花椒素(3.4%)和草蒿脑(3.3%)。化学计量学与保留指数的辅助定性方法可增加气相色谱-质谱分析的能力。
The volatile oils of thirteen-spices are extracted using steam distillation method.The volatile components of thirteen-spices are separated and detected by GC-MS.The volatile chemical compounds are identified by mean of matching of standard mass spectra,and aided with chemometrics and chromatographic retention index.The analysis results show that there are 77 components, accounting for over 98% of the volatile oils.Among the confirmed compounds,the predominant ones are anethole （48%）,limonene （10%）,foeniculin （5.4%）,xanthoxylin （3.4%）and estragole （3.3%）,etc.The qualitative analysis ability of GC-MS can be increased with the chemometrics and chromatographic retention index method.
出处
《中国调味品》
CAS
北大核心
2015年第12期109-113,122,共6页
China Condiment
基金
"宁波工程学院科研启动基金"资助项目
关键词
十三香
挥发油
气相色谱-质谱法
化学计量学
色谱保留指数
thirteen-spices
volatile oil
gas chromatography and mass spectrometry
chemometrics
chromatographic retention index
