固相微萃取与气-质联用分析菊花曲奇饼干的香气成分

Solid-Phase Microextraction with GC/MS Method for Analysis of Volatile Compounds in Cookie with Chrysanthemum

采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分.对菊花的香气成分进行了分析,共鉴定了其中的59个成分,占其香气成分总数的65.82%.对未加菊花的曲奇饼干的香气成分进行了分析,共鉴定了其中的69个成分,占其香气成分总数的92.81%;对菊花曲奇饼干的香气成分进行了分析,共鉴定了其中的84个成分,占其香气成分总数的94.39%.在菊花曲奇饼干的香气组成中,菊烯、樟脑、β-榄香烯、龙脑为菊花本身的香气组成.

The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS. 67 compounds were determined in the GC profile of chrysanthemum, occupying 77. 52% of the total fragrant components; 79 compounds were detected in the GC profile of cookie, occupying 96. 15% of the total; 92 compounds were found in the GC profile of cookie with chrysanthemum, accaunting for 96. 41% of the total. The fragrant compounds of cookie of chrysanthemum such as chrysanthenone, camphor, beta-elemene, boneol were the characteristic fragrance of chrysanthemum.