气相色谱-质谱法结合保留指数对比花椒提取物初步分析-食品科学.pdfVIP

※成分分析 食品科学 2015, Vol.36, No.18 103 气相色谱-质谱法结合保留指数对比花椒提取物 初步分析梁平柚麻味物质的组成成分 1,2 2, * 2 2 2 3 3 白小鸣 ，王  华 ，曾小峰，谈安群，郭  莉 ，全海慧，陈祖谋 （1.西南大学食品科学学院，重庆 400715 ；2.西南大学柑桔研究所，重庆 400712 ； 3.重庆市蜜柚深加工企业工程技术研究中心，重庆 405200 ） 摘  要：采用超声波辅助-乙醚提取法对梁平柚果肉（干燥和未干燥）、外果皮（干燥和未干燥）及花椒进行提取， 利用气相色谱-质谱分别测定了5 种样品提取物的组分，结合Kovats保留指数对其主要成分进行定性分析。结果在花椒 提取物中鉴定出6 种酰胺类化合物；在梁平柚的4 种样品中，没有检测出酰胺类化合物；通过对鉴定出的化合物的定 性分析及查阅相关文献，确定梁平柚中的麻味物质并不是酰胺类化合物，与引起花椒麻味的物质并不相同。 关键词：梁平柚；花椒；气相色谱-质谱法；保留指数 GC-MS Combined with Retention Indices for Identification of Numb-Taste Components in Liangpin Pomelo (Citrus maxima (Burm.) Merr. cv. Liangpin Yu) in Comparison with Zanthoxylum schinifolium Fruits 1,2 2, * 2 2 2 3 3 BAI Xiaoming , WANG Hua , ZENG Xiaofeng , TAN Anqun , GUO Li , QUAN Haihui , CHEN Zumou (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Citrus Research Institute, Southwest University, Chongqing 400712, China; 3. Hoeny Pomelo Deep-Processing Enterprise Engineering and Technology Research Center of Chongqing, Chongqing 405200, China) Abstract: The components of the exocarp and flesh (in fresh and dried forms) of Liangping pomelo and Zanthoxylum schinifolium fruits were extracted using ultrasonic-assisted ether extraction method and analyzed by gas chromatography- mass spectrometry (GC-MS) combined with the retention indices (RI). The results showed that there were 6 amide compounds detected in Zanthoxylum schinifolium . Amide compounds were identified in none of the four samples of Liangping pomelo Through qualitative analys