期刊文献+

溶剂萃取-中心切割多维色谱-质谱法测定烟草主要中性香味成分 被引量:12

Determination of Main Neutral Aroma Components in Tobacco by Solvent Extraction with Heart-cut Multidimensional Gas Chromatography-Mass Spectrometry
下载PDF
导出
摘要 采用溶剂萃取-中心切割多维气相色谱-质谱技术(MDGC/MS)建立了一种烟草主要中性香味成分的分析方法。0.5 g烟样经5 mL乙醚萃取和2 mL 5%H2SO4酸洗,静置过夜后萃取液用多维气相色谱-质谱分析;以甲基丁子香酚为内标,对茄酮、β-大马酮、香叶基丙酮、β-紫罗兰酮、巨豆三烯酮和二氢猕猴桃内酯等中性香味成分进行了定性定量测定,并与同时蒸馏萃取(SDE)-气质联用(GC/MS)法进行比较。结果表明:各待测组分检出限在0.02~0.18μg/mL之间,回收率为80.0%~123.4%,日内相对标准偏差≤7.5%。该方法快速、简便、准确,适用于烟草中性香味成分的批量测试。 A method for determining the main neutral aroma components in tobacco was developed by combining solvent extraction with heart-cut multidimensional gas chromatography-mass spectrometry(MDGC-MS).Tobacco sample(0.5 g)was extracted by ethyl ether(5 mL),the extract was washed with 5% H2SO4(2 mL)subsequently,then analyzed by MDGC-MS after standing overnight.The neutral aromatic components,including solanone,β-damascenone,geranylacetone,β-ionone,megastigmatrienone and dihydroactinidiolide were determined qualitatively and quantitatively by using methyl eugenol as the internal standard.Further,this method was compared with simultaneous distillation extraction(SDE)-gas chromatography-mass spectrometry(GC/MS).The results showed that: The detection limit of the analytes ranged from 0.02 to 0.18 μg/mL,the recoveries were between 80.0% to 123.4% with the intra-day relative standard deviation(RSD)≤7.5%.The developed method is simple,fast,accurate and suitable for the analysis of neutral aroma compounds in batches of tobacco samples.
出处 《烟草科技》 EI CAS 北大核心 2013年第7期43-47,共5页 Tobacco Science & Technology
基金 国家烟草专卖局科技项目"多维气相色谱法对烟草和烟气化学成分的分析研究"(国烟科[2001]504)
关键词 烟草 中性香味成分 中心切割 多维气相色谱 Tobacco Neutral aroma component Heart-cut Multidimensional gas chromatography(MDGC)
  • 相关文献

参考文献23

  • 1Jenkins R A, Guerin M R, Tomkins B A. The chemistry of environmental tobacco smoke: Compositions and measurement [ M ]. New York: CRC Press, 2000 : 1-467.
  • 2Demole E, Berthet D. A chemical study of burley tobacco flavor (Nicotiana tobaeum L.). Volatile to medium-volatile constituents [ J ]. Helv Chim Acta, 1972,55 : 1866-1882.
  • 3Schumacher J N. Flavor composition of Marytand tobacco [ J ]. Beitr Tabakforsch, 1984,12 ( 5 ) : 271-278.
  • 4Fujimori T, Kaneko H. Studies on tobacco aroma [ J ]. Nippon Nogeikagaku Kaishi, 1979,53 ( 9 ) : 95-121.
  • 5Dirinck P. Headspace enrichment on tenax for characterization and flavor evaluation of some tobacco types [ J]. Tob Sci,1980,24: 157-161.
  • 6Green J D, Payne B P. Reproducibility of simultaneous distillation-extraction techniques used in the isolation of volatile compounds [ J ]. Anal Abs, 1990,52 ( 12 ) : 5-12.
  • 7Likens S T, Niekerson G B. Detection of certain hop oil constituents in brewing products [J]. Am Soc Brew Chem Proc, 1964,22 : 5-13.
  • 8Kim K R. Isolation of essential oils from tobacco by gas co-distillation/solvent extraction [ J]. Chromatogr, 1982, 15 ( 9 ) : 559-563.
  • 9Monika F J. Optimization of nicotine extraction from tobacco using supercritical fluid technology with dynamic extraction modeling [ J ]. J Agric Food Chem, 1996,44 ( 5 ) : 1258-1264.
  • 10Yang S S. Determination of minor alkaloids using solid phase microextraction and GC-NPD [C]// Papers Presented at the Joint Meeting of the Smoke and Technology Groups, Hamburg : CORESTA, 1997 : 32-36.

二级参考文献32

共引文献84

同被引文献195

引证文献12

二级引证文献89

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部