固相微萃取-气质联用分析贵州沙姜挥发性成分.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 固相微萃取-气质联用分析贵州沙姜挥发性成分 罗静，吴迪，钟永科 （遵义医学院药学院，贵州遵义 563000） 摘要：本文采用固相微萃取- 气质联用技术分析了贵州沙姜的挥发性成分，同时，采用相应技术及傅立叶变换红外将所得主要成 分与广西沙姜的成分进行了比较。结果发现：贵州沙姜的挥发性成分不同于广西沙姜，主要为爱草脑，其次是 2,4,6,7,8,8a-六氢-3,8- 二甲基-4(1- 甲基亚乙基)-5(1H)-薁酮和塞舌尔烯。采用峰面积归一化法，对匹配度大于90%的可检索组分进行了统计和分析，结果表 明：从贵州沙姜中鉴别出的挥发性成分共47 个，三主要成分含量占总体的绝大多数，爱草脑、2,4,6,7,8,8a-六氢-3,8-二甲基-4(1-甲基 亚乙基)-5(1H)-薁酮和塞舌尔烯的含量分别为61.53%、15.54%和7.19% ；鉴别出的47 个挥发性成分的分布是醚类4 个、酮类3 个、 萜类28 个、酚类3 个、醇类2 个、酯类2 个、醛类2 个、烃类3 个，其中醚类、酮类、萜类化合物的含量较高，分别为62.22%、15.83%、 13.68%。 关键词：贵州沙姜；挥发性成分；爱草脑；固相微萃取 文章篇号：1673-9078(2014)12-271-276 DOI: 10.13982/j.mfst.1673-9078.2014.12.045 Analysis of Volatile Components of Kaempferia galanga L. from Guizhou by Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry LUO Jing, WU Di, ZHONG Yong-k e (School of Pharmacy, Zunyi Medical College, Zunyi 563000, China) Abstract: The volatile components of Kaempferia galanga L. from Guizhou were analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with solid phase microextraction (SPME). The volatile components were also compared with those of Kaempferia galanga L. from Guangxi using the same techniques in combination with Fourier transform infrared (FT-IR) spectroscopy. The volatile components of Kaempferia galanga L. from Guizhou were different from those from Guangxi. The main components were estragole, followed by 5(1H)-azulenone, 2,4,6,7,8,8a-hexahydro-3,8-dimethyl-4-(1-methylethylidene), and seychellene. Using the p eak area normalization method, the detectable components with over 90% matching were statistically analy