黑胡椒挥发油的FTIR鉴定与GC-MS分析

Analysis of Chemical Composition of Volatile Oils from Black Peppers by FTIR and GC-MS

目的分析黑胡椒挥发油的化学成分,以控制其质量。方法用水蒸气蒸馏法提取挥发油后,采用傅立叶变换红外光谱法(FTIR)和气相色谱-质谱法(GC-MS)分析。结果在4批黑胡椒挥发油的FTIR图谱20个峰中有11个共有峰;GC-MS分析每个样品鉴定了19～24种化学成分。主要挥发性成分是单萜类,倍半萜及其氧化物,但4批样品的挥发性成分有所差别。4批样品中含量大于1%的特征成分为丁香烯、1R-α-蒎烯、β-蒎烯、3-蒈烯、D-柠檬烯,为黑胡椒的主要特殊成分。结论 FTIR能准确地鉴别黑胡椒,GC-MS法能以丁香烯、1R-α-蒎烯、β-蒎烯、3-蒈烯、D-柠檬烯特征成分为指标精确地控制黑胡椒的质量。

Objective To control the quality of Black Peppers through analysing the chemical constituents of its volatile oils. Methods The essential oils were extracted from samples by steam distillation. Chemical constituents were analysed by FTIR and GC-MS .Results 20 peaks of the FTIR finger print of the essential oils contained 11 common peaks. Chemical constituents of 19 - 24 kinds were identified from essential oils of each samples by GC - MS. The volatile compounds are monoterpenoids, sesquiterpenes and their oxides, but the four batches of samples have different volatile components .The contents of 4 batches of samples greater than 1% of the features of components are Caryophyllen, 1R-α-Pinene, β-Pinene, 3-Carene, D-Limonene, and are black pepper flavor of the main components. Conclusion FTIR can be used accurately to the identify processed Black Peppers .GC - MS can be used to control the quality of processed Black Peppers with characteristic constituents as the index.