化学计量学分辨方法与气相色谱-质谱联用法分析烟用香精中挥发.docVIP

气相色谱质谱联用和分析挥发性成分 周菊峰*1,王 ,黄兰芳(1.湘南学院化生系,郴州423000; .衢州学院化学与制药工程系, 浙江衢州324000) GC-MS)分析咖啡香精中挥发性成。同时蒸馏萃取法NIST质谱库进行相似性检索而定性分析，通过总体积积分法对每一组分作定量分析。在68个分辩的色谱峰中, 得到52个组分的定性定量结果, 占挥发性成%。所得结果能为烟用香精化学成分研究提供科学依据; 子窗口因子分析法(SFA); 气相色谱-质谱(GC-MS); 咖啡香精 Analysis of the volatile components in coffee flavor by gas chromatography–mass spectrometry and sub-window factor analysis ZHOU Ju-feng1*, WANG Yu-ling2,HUANG Lan-fang2 (1.Department of Biochemistry, Xiangnan College, Chenzhou 423000; 2. Department of Chemistry and Pharmaceutical, Quzhou College, Quzhou 324000) Abstract: With the help of sub-window factor analysis (SFA), a method for qualitative and quantitative determination of the volatile components in coffee flavor by chromatography-mass spectrometry was developed. The volatile components in coffee flavor were extracted with simultaneous distillation and extraction (SDE). After the overlapping chromatographic peaks were resolved into pure chromatograms and spectra with SFA, qualitative analysis was performed by similarity search in NIST library with the obtained pure mass spectrum of each component and the quantitative results were obtained by calculating the volume of total two-way response. A total of 68 components were separated and 52 components were identified, accounting for 88.42% of the total content. The obtained results can provide useful information for the study of chemical components in coffee flavor. Key word: Chemometrics; Sub-window factor analysis (SFA); Gas chromatography-mass spectrometry (GC-MS); Coffee flavor 烟用香精是十分复杂的挥发性化合物混合体,是卷烟工业企业的核心技术,对卷烟品质的控制极为重要[1]，而香精的挥发性组分的定性和定量分析是建立香精质量控制的前提。目前对香精中挥发性成分的分析一般采用GC-MS[2-4]和全二维气相色谱-飞行时间质谱[5]等技术，但样品复杂性得不到预期的效果，即使采用很苛刻的色谱分离过程,各组分仍然未达到良好分离，重叠峰不可避免,从而会影响定性定量的准确性。[6~8]，建立了烟用中挥发性成分, 从而获得每一组分的纯色谱和质谱。依靠每一组分的保留时间和纯质谱在NIST质谱库进行相似性检索而定性分析,用总体积积分法进行定量分析。该法有利于增强香烟香精为烟用香精质量控制提供了科学的依据。 岛津GC-MS2010气相色谱-质谱联用仪同时蒸馏萃取装置RapidVap N2/48 氮气蒸发器(美国Labconco 公司)。 由提供，、二氯甲烷、无水硫酸钠均为分析纯。 二氯甲烷萃取剂同时蒸馏萃取法(S)提取咖啡香精中挥发性成分。在1L容量瓶中加入10mL样品和250mL蒸馏水1gNaCl