挥发组分论文两种香型天然香料挥发组分的研究.docVIP

挥发组分论文：两种香型天然香料挥发组分的研究 【中文摘要】本文对挥发组分的提取方法,水蒸气蒸馏法和固相微萃取法条件进行优化;在最佳条件下提取挥发组分,通过GC-MS联用分析芳香型、辛香型香气成分;利用气相色谱内标法定量分析芳香型香气主成分正丁酸、苯甲醛,辛香型香气主成分桉树脑、茴香精;用荧光光谱法研究其抗氧化性。采用水蒸气蒸馏法以样品粉碎过0.45 mm筛,浸泡12 h,水蒸气蒸馏6 h;固相微萃取法以萃取头型号75μm CAR/PDMS,样品平衡时间40 min,萃取温度70℃,萃取时间60 min,解吸时间4 min。在此最佳条件下提取芳香型、辛香型样品挥发组分。通过GC-MS联用测定两种提取方法下芳香型、辛香型样品挥发油并比较其组分差异。利用气相色谱法对芳香型挥发主成分正丁酸、苯甲醛和辛香型挥发主成分桉树脑、茴香精做内标法定量分析,芳香型、辛香型分别以乙酸、萘为内标物。利用荧光光度法通过测定样品对羟基自由基的清除率分析各种样品的抗氧化性。最佳条件为缓冲盐溶液pH 7.0,苯甲酸与过氧化氢摩尔比0.003,过氧化氢用量0.5 mL,Co2+浓度5.2×10-4 mol/L对两种香型样品抗氧化进行测定与比较。结果表明:GC-MS检测芳香型样品中挥发组分主要是苯甲醛、正丁酸;辛香型样品中挥发组分主要是茴香精、桉树脑。固相微萃取分析结果多为头香,挥发性组分数目少,鉴定出的醛类种类多含量高。水蒸气蒸馏所得挥发性组分多为中香和尾香,检出组分全面,鉴定出含量较高正丁酸。GC定量分析杏花及花蕾中苯甲醛含量较其它花中高;杏各部位中杏仁苯甲醛含量较高,杏肉中正丁酸含量较高;动态分析杏叶苯甲醛含量逐渐降低。对羟基自由基清除力杏花、桃花强于蔷薇科其它花,杏仁强于杏其它部位。采用水蒸气蒸馏和固相微萃取技术结合气相色谱-质谱法鉴定挥发组分较全面,气相色谱法定量分析挥发组分中有效成分简单、快捷、精准,由荧光光谱法分析样品挥发油抗氧化性可知,芳香型、辛香型天然香料挥发油有强弱不同的抗氧化性。 【英文摘要】In this paper, method of extracting the volatile components including steam distillation and solid phase micro-extraction were optimized; the volatile components are extracted under optimal conditions and aromatic, spicy aroma components are analyzed by GC-MS. Butyric acid, benzaldehyde of principal components in aromatic and eucalyptol, fennel essence of volatile components are analyzed by gas chromatography; antioxidant are studied by fluorescence spectroscopy.Samples was crushed through 0.45mm sieve, soaked 12h, steam distilled 6h by steam distillation; 75μm CAR/PDMS of SPME fiber model, equilibrium time 40 min, extraction temperature 70℃,extraction time 60 min, desorption time 4 min are used by solid phase micro extraction.Aromatic, spicy-type sample volatile component is extracted under the optimal conditions. Aromatic, spicy-type components of essential oil samples are measured and compared by GC-MS. Butyric acid, benzaldehyde of volatile in aromatic components and eucalyptol,fennel essence of volatile components in spicy type are quantitative analyzed by gas chromatography.Acetic acid, naphthalene are used as internal s