气相色谱/质谱法分析检测莳萝酊的挥发成分

Analysis Volatile Components of Dill by GC-MS

用同时蒸馏萃取(SDE)和固相微萃取(SPME)两种方法对莳萝酊进行前处理,通过气相色谱/质谱法(GC-MS)检测了其挥发性和半挥发性成分。两种方法从莳萝酊中共检出62个化学物质,其中SDE检出47个,SPME检出41个,二者共同组分26个。莳萝酊的主要成分有γ-松油烯、对-伞花烃、枯敬醛,4-乙基-3-壬烯-5-炔、百里酚、香芹酚、3-甲基-4-异丙基苯酚等,和国内产的大茴香、小茴香、红茴香、藏茴香的成分明显不同。这些不同构成了莳萝的特征香味。烟草的加香实验表明,莳萝有增加香气,丰富烟香等作用。

The volatile components of dill were extracted with simultaneous distillation extraction （SDE） and solid phase micro-extraction （SPME） and were analyzed by GC - MS. Sixty-two compounds were identified from dill, including forty-seven by SDE, forty-one by SPME, and twenty-six by both SDE and SPME. The main constituents are T-terpinen,p-cymene, cuminal,4-ethyl-3-nonen-5- yne, thymol, carvacrol and 3-methyl-4-isopropylphenol, which were much different from those of Lllicium verum, Foeniculum vulgare mill,Lllicium henryi and C. carvi fruit. The difference formed dill＇s own fragrance.