Characterisation of volatile components of Lotus leaves by HS-SPME and SDE coupled to GC-MS
-
摘要: 分别采用同时蒸馏萃取(SDE)法和固相微萃取(SPME)法并结合气相色谱-质谱联用(GC-MS)技术分析荷叶的挥发性风味成分。SPME法选用3种萃取头(CAR/PDMS、DVB/CAR/PDMS、PDMS/DVB)与SDE法对定性结果进行比较分析。结果表明,SDE法所鉴定出的挥发性成分有97种,相对含量为94.86%,且以烃类物质为主;SPME(CAR/PDMS)法所鉴定出的挥发性成分有29种,相对含量为89.26%,以醇类为主;SPME(DVB/CAR/PDMS)法所鉴定出的挥发性成分有62种,相对含量为85.97%,以醛类为主;SPME(PDMS/DVB)法所鉴定出的挥发性成分有59种,相对含量为86.96%,以醛类为主。由此可见,在荷叶挥发性成分分析中,四种方法萃取到的挥发性成份种类数从多到少依次是,SDE、SPME(DVB/CAR/PDMS)、SPME(PDMS/DVB)、SPME(CAR/PDMS)。Abstract: The volatile flavor components of lotus leaves were extracted by solid phase microextraction ( SPME) , simultaneous distillation extraction ( SDE) , which was analyzed by gas chromatography-mass spectrometry ( GC-MS) .Solid phase microextraction ( SPME) of three extraction heads ( CAR/PDMS, DVB/CAR/PDMS, PDMS/DVB) and simultaneous distillation extraction ( SDE) were used to compare qualitative results. The results showed that there were 97 kinds of volatile components identified by SDE and the percent of total peak area was 94.86% and the major compound was alkane, there were 29 kinds of volatile components identified by SPME ( CAR/PDMS) and the percent of total peak area was 89.26% and the major compound was ketone, there were 62 kinds of volatile components identified by SPME ( DVB/CAR/PDMS) and the percent of total peak area was 85.97% and the major compound was aldehyde, there were 59 kinds of volatile components identified by SPME ( PDMS/DVB) and the percent of total peak area was 86.96% and the major compound was aldehyde.This showed that the most kind of Volatile components can be obtained by SDE, followed by SPME ( DVB/CAR/PDMS) 、SPME ( PDMS/DVB) 、SPME ( CAR/PDMS) .
-
Keywords:
- Lotus leaves /
- Volatile components /
- SPME /
- SDE /
- GC-MS
-
[1] 王福刚, 曹娟, 刘斌, 等.荷叶的化学成分及其药理作用研究进展[J].时珍国医国药, 2010, 21 (9) :2339-2340. [2] 周永刚, 刘畅, 毛飞, 等.荷叶化学成分的HPLC-TOF/MS分析[J].药学实践杂志, 2011, 29 (5) :342-346. [3] 孔文琦, 李严巍.荷叶活性化学成分及药理研究进展[J].中药研究与信息, 2005, 7 (6) :22-24. [4] Lv H P, Zhong Q S, Lin Z, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry, 2012, 130 (4) :1074-1081.
[5] Jane2 D, Kantar D, Kreft S, et al.Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS[J].Food Chemistry, 2009, 112 (1) :120-124.
[6] 陈悦娇, 王冬梅, 邓炜强, 等.SDRP和SDE法提取乌龙茶香气成分的比较研究[J].中山大学学报:自然科学版, 2005, 44 (B06) :275-278. [7] 尹慧晶, 钱一帆, 濮存海.均匀设计法优化荷叶超临界CO2萃取工艺及萃取物GC-MS分析[J].中药材, 2007, 30 (4) :464-466. [8] 傅水玉, 黄爱今, 刘虎威, 等.荷叶香气成分的研究 (I) —荷叶天然香气成分的分析[J].北京大学学报:自然科学版, 1992, 28 (6) :699-705. [9] Yano M, Okada K, Kubota K, et al.Study on the precursors of monoterpene alcohols in tea leaves[J].Agric Biol Chem, 1990, 54 (4) :1023-1028.
[10] Achouri A, Boye J I, Zamani Y.Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography[J].Food Chemistry, 2006, 99 (4) :759-766.
[11] Kataok AH, Lord H L, Pawliszyn J.Application of solid-phase microextraction in food analysis[J].Food and Bioprocess Technology, 2010, 4 (1) :1-26.
[12] Lee J H, Diono R, Kim G Y, et al.Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmrsan cheese[J].Journal of Agricultural and Food Chemistry, 2003, 51 (5) :1136-1140.
[13] 廉明, 吕世懂, 吴远双, 等.顶空固相微萃取气质联用技术分析两种黄茶的香气成分研究[J].食品工业科技, 2015, 36 (11) :281-286. [14] 付蕾, 刘正生, 孙鑫洋, 等.4种纤维头对草莓香气成分的萃取效果[J].中国农业科学, 2010, 43 (21) :4473-4481. [15] 姜文广, 李记明, 徐岩, 等.4种酿酒红葡萄果实的挥发性香气成分分析[J].食品科学, 2011, 32 (6) :225-229. [16] 刘晓博, 庞晓莉, 孔维婷, 等.信阳毛尖特征赋香成分的研究[J].食品工业科技, 2013, 34 (1) :108-113.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量: