8种市售金银花露饮料的挥发性化合物测定分析

Determination and analysis of volatile compounds in 8 kinds of commercial honeysuckle beverages

中文关键词:  金银花露饮料  顶空固相微萃取-气相色谱质谱法  挥发性化合物  主成分分析

英文关键词:honeysuckle beverages  headspace-solid phase microextraction-gas chromatography-mass spectrometry  volatile compound  principal component analysis

中文摘要:

      目的 比较分析市售金银花露饮料的挥发性化合物。方法 采用顶空固相微萃取-气相色谱质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术测定8种金银花露饮料, 结合含量分析和主成分分析讨论异同。结果 共鉴定出129个化合物, 包含萜类、醛类、醇类、杂环、酮类、酯类等物质。半定量分析结果表明: 8种产品的挥发性成分总量相差较大, 范围覆盖11.98~ 76.61 μg/g。在8种产品中都有检出的化合物共33个, 主要包括芳樟醇、2-乙基-1-己醇、α-松油醇、糠醛、苯甲醛、香叶醇等, 仅在某1种产品中检出的化合物共29个, 主要包括3-戊烯-2-酮、乙酸薄荷酯、异蒲勒醇、肉桂醛等。主成分分析提取了4个主成分累计贡献率达87.00%, 其中前3个主成分综合的主要分别是醛类、芳香族、萜类物质, 说明这些物质可以作为衡量金银花露饮料品质的重要指标。结论 为金银花露生产企业把控产品品质提供了相关理论依据。

英文摘要:

      Objective To compare and analyze the volatile compounds in the commercial honeysuckle beverages. Methods The volatile components of eight honeysuckle beverages were determined by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The similarities and differences of eight products was discussed by relative content analysis and principal component analysis. Results A total of 129 compounds, including terpenes, aldehydes, alcohols, heterocycles, ketones, esters, etc., were identified. The results of semi-quantitative analysis showed that the total volatile components of the eight products varied greatly, ranging from 11.98 μg/g to 76.61 μg/g. 33 compounds, including linalool, 2-ethyl-1-hexyl alcohol, α-terpineol, furfural, benzaldehyde, vanilla alcohol, etc., were identified in all the eight products. 29 compounds, including 3-pentene-2-one, menthyl acetate, isopulegol, cinnamaldehyde, etc., were identified in only one product. The cumulative contribution rate of 4 principal components was 87.00% by principal component analysis, and the first three principal components mainly integrated aldehyde, aromatic and terpene, which may serve as important indicators to measure the quality of honeysuckle beverages. Conclusion This study provided a theoretical basis for the manufacturers to control the quality of the product.