丁香与桂皮挥发油混合后化学成分变化分析-中国管理科学.PDF

※分析检测 食品科学 2009, Vol. 30, No. 24 311 1,2 2 2 2, 熊运海 ，王 玫 ，余莲芳 ，张泰铭 * (1.重庆文理学院生命科学与技术学院，重庆 402168 ；2. 中南大学化学化工学院，湖南长沙 410083) ：采用气相色谱- 质谱(GC-MS)法分离测定丁香(ECT)和桂皮(CCP)挥发油及其混合物(ECT+CCP)成分，利 用化学计量学解析法对重叠的色谱峰进行解析，得到各组分的纯色谱曲线和质谱，通过质谱库对解析的纯组分进行 定性，丁香和桂皮挥发油及其混合物的定性分析结果分别为23 、29 和34 个组分，占总含量的99.32% 、96.38% 、 97.20% 。结果表明，丁香与桂皮挥发油混合后发生了复合效应，有两个新组分生成；化学组分种类基本上为两 个单味香料的加和，其组分主要来自于桂皮；单味香料挥发油组分的含量在混合后发生了变化，丁香组分含量在 混合油中较高。 ：丁香；桂皮；挥发油；气相色谱- 质谱；化学计量学解析法 Change of Components in Mixed Volatile Oil of Clove and Cassia Bark 1,2 2 2 2, XIONG Yun-hai ，WANG Mei ，YU Lian-fang ，ZHANG Tai-ming * (1. School of Life Science and Technology, Chongqing University of Arts and Science, Chongqing 402168, China； 2. School of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China) Abstract ：Gas chromatography-mass spectrometry (GC-MS) coupled with chemometric resolution upon two-dimensional data was employed as a method for the analysis of volatile components in a traditional Chinese volatile oil of flavor pair clove (ECT), cassia Bark (CCP), and mixed oil of the above two kinds of oil. Totally 23, 29 and 34 volatile components in essential oil of ECT , CCP, and ECT+CCP were respectively qualified and quantified, accounting for 99.32% ，96.38%, and 97.20% of total essential oil of ECT, CCP, and ECT+CCP, respectively. The experimental results showed that the number of volatile components in ECT+CCP were mainly from those of CCP, and was almost equal to the sum of volatile components in ECT or CCP oil. However, two new components, i.e., ylangene , bicyclo[3.1.1]hept-2-en