热脱附-气相色谱/质谱联用法分析生、炙乳香挥发性成分

Analysis of Volatile Components of Fresh and Cooked Frankincense by Thermal Desorption and GC/MS

为了研究天然乳香的挥发性成分及生、炙乳香挥发性成分的异同,为乳香挥发油的工艺优化和品质评估提供科学的依据,同时为固体挥发性成分分析提供新思路,采用热脱附-气相色谱/质谱联用技术直接对自然状态下乳香颗粒的挥发性成分进行分析。结合NIST 08标准谱库检索和Mass WorksTM质谱解析软件的分析结果,在分离出的40余种挥发性成分中,最终确定出20种化学成分。结果表明:生、炙乳香中的挥发性成分主要由单萜、醇及酯类物质构成,其中以醋酸辛酯含量最高,约占挥发性成分的50%;其次为1-辛醇、芳樟醇、乙酸龙脑酯,在生乳香中的含量分别为19.44%、2.27%、2.64%,在炙乳香中的含量分别为9.12%、2.61%、1.33%。

In order to make clear the natural volatile composition of frankincense and the differences between fresh frankincense and cooked frankincense, to provide a scientific basis on improving techniques and evaluating qualities of frankincense volatile oil, and to offer a new method to analyse volatile composition from solid for reference, the volatile components of natural fresh and cooked frankincense were extracted and determined directly by thermal desorption and gas chromatography-mass spectrometry（GC/MS）. More than 40 components are separated and 20 components are identified by comparing their mass spectra with those contained in the NIST mass spectral database and Mass WorksTM software. The results show that the main components includ terpenes, alcohol and esters et al, n-octyl acetate is the most important volatile components to frankincense. The normalized peak areas exceed 50 % both in fresh frankincense and cooked frankincense, followed by 1-octanol, linalool and bornyl acetate, the normalized peak areas in fresh frankincense are 19. 44%, 2.27% and 2.64%, in cooked frankincense are 9.12%, 2.61% and 1.33%, respectively.