顶空固相微萃取-气相色谱-质谱联用法分析丁香与肉桂子的香气成分

Analysis of aromatic compounds of Flos caryophyllata and Fructus cinnamomi by headspace solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  丁香  肉桂子  顶空固相微萃取  气相色谱-质谱联用法

英文关键词:Flos caryophyllata  Fructus cinnamomi  headspace solid phase microextraction  gas chromatography-mass spectrometry

中文摘要:

      目的 采用顶空固相微萃取结合气相色谱-质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对天然调味品丁香和肉桂子挥发性成分进行研究, 揭示丁香与肉桂子主要香气成分并比较二者差异。方法 样品经85 ℃加热30 min, 顶空富集10 min, 在250 ℃解析5 min, 再利用GC-MS进行测定, 对丁香与肉桂子产生独特香气的化学成分进行分析, 并用面积归一化法计算各成分的相对百分含量。结果 2种药材共检测到120个峰, 共鉴定出56种主要成分。从丁香中检测到60个峰, 鉴定出20种成分, 占总挥发性成分的98.71%, 其主要成分为β-石竹烯、丁香酚、α-律草烯、乙酸丁香酚酯等; 从肉桂子中检测到60个峰, 鉴定出45种成分, 占总挥发性成分的97.31%, 其主要成分为肉桂醛、(+)-d-杜松烯、δ-衣兰油烯、(-)-α-蒎烯、(-)香树烯等。结论 虽然丁香和肉桂子的性状、气味相似, 但所含挥发性成分有所差异, 具有9种共同香气成分, 其中β-石竹烯为主要香气成分。丁香中的α-律草烯和(-)-氧化石竹烯的含量更丰富, 另外6种成分均低于肉桂子。研究结果为分析与鉴别丁香和肉桂子的挥发性香气成分提供科学依据。

英文摘要:

      Objective To study the volatile components of natural condiments Flos caryophyllata and Fructus cinnamomi by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and reveal the main aroma components of Flos caryophyllata and Fructus cinnamomi and compare the differences between them. Methods Samples were heated at 85 ℃ for 30 min, enriched in headspace for 10 min, and analyzed at 250 ℃ for 5 min before being used for determination by GC-MS. The chemical components of the unique aroma of Flos caryophyllata and Fructus cinnamomi were analyzed, and area normalization method was used to calculate the relative percentage content of each component. Results A total of 120 peaks were detected in 2 herbal medicines and 56 volatiles were identified. Totally 60 peaks were detected from Flos caryophyllata and 20 compounds were identified, accounting for 98.71% of total volatile components. Its main components were β-caryophyllene, eugenol, α-humulene, acetyl eugenol, etc. And 60 peaks were detected from Fructus cinnamomi and 45 compounds were identified, accounting for 97.31% of the total volatile components. Its main components were cinnamaldehyde, (+)-d-cadinene, δ-muurolene, α-copaene, (-)-alloaromadendrene, etc. Conclusion Although Flos caryophyllata and Fructus cinnamomi have similar characteristics and smells, they contain different volatile components, and they have 9 common aroma components, of which (-)-β-caryophyllene is the main aroma component. The relative content of α-humulene and caryophyllene oxide is much higher in Flos caryophyllata, while the content of other 6 components are lower than Fructus cinnamomi’s. The results of this study can provide scientific basis for the analysis and identification of volatile aroma components of Flos caryophyllata and Fructus cinnamomi.