荔枝蜜香味成分的GC-MS分析
首发时间:2018-05-25
摘要:目的:分析荔枝蜜的香味成分。方法:采用顶空-固相微萃取(HS-SPME)气相色谱-质谱联用(GC-MS)提取和分析荔枝蜜的香味成分。结果:从荔枝蜜中共分离出80个色谱峰,定性了其中的57个组分,占总面积相对含量的90.24%。醇类物质是荔枝蜜香味物质相对含量最高成分含,相对含量高达73.52%(26种),其次是酮类、酯类和醛类,相对含量分别为5.08%,4.62%和3.67%。结论:通过对荔枝蜜的香味成分分析,为其蜜源鉴定和质量控制研究提供科学依据。
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Analysis of aromatic components from Litchi Honey using GC-MS
Abstract:Objective: To analyze aromatic components from Litchi Honey. Methods: The aromatic components were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. The compounds were identified by the standard mass spectrum library retrieval and quantification was performed by peak area normalization. Results: A total 80 chromatographic peaks were separated from Litchi Honey and 57 of those amounting to 90.24% were qualitatively identified. The most abundant compounds in aromatic substances were alcohols amounting to 73.52%, followed by ketones (5.08%), esters (4.62%) and aldehydes (3.67%). Conclusion: The study provides scientific foundations for further research of the biological origin and quality identification of Leonurus honey.
Keywords: Litchi Honey aromatic components GC-MS
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