摘要
为分析乌梅中挥发性成分的组成,采用同时蒸馏萃取(simultaneous distillation extraction,SDE)提取,气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对乌梅中挥发性成分进行分析。从乌梅提取物中共鉴定出47种成分,主要包括酚类12种、酸类10种、酯类7种、杂环化合物6种、酮类4种、醛类4种和醇类2种等,其中糠醛(44.09%)、乙醇(12.71%)、苯甲醛(11.31%)、乙酸(7.33%)、十六酸(6.65%)、5-甲基糠醛(3.34%)、苯甲醇(2.04%)、乙酸乙酯(1.41%)和丁香酚(1.11%)。通过4次平行GC-MS分析,验证了定性定量结果的可靠性。
The volatile compounds of Fructus Mume were extracted by simultaneous distillation-extraction（SDE） and analyzed by GC-MS.Forty-seven volatile compounds were identified including 12 phenols,10 acids,7 esters,6 herterocylic compounds,4 ketones,4 acetals and 2 alcohols.Among these compounds,furfural（44.09%）,ethanol（12.71%）,benzaldehyde（11.31%）,acetic acid（7.33%）,n-hexadecanoic acid（6.65%）,5-methylfurfural（3.34%）,benzyl alcohol（2.04%）,ethyl acetate（1.41%） and eugenol（1.11%） were predominant.The qualitative and quantitative results obtained by the method were reliable,as validated by 4 parallel experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期270-273,共4页
Food Science
基金
北京市属高等学校人才强教计划项目(PHR20090504)
关键词
乌梅
同时蒸馏萃取
GC-MS
分析
Fructus Mume
simultaneous distillation extraction
GC-MS
analysis
