摘要
鉴别比较八角茴香及其伪品莽草中的挥发性风味成分及含量的差异。采用顶空固相微萃取法(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对八角茴香及莽草中的挥发性成分及相对含量进行分析。分别从八角茴香及莽草果实中鉴定了34种和40种挥发性成分,占各自挥发性成分总量的94.60%和91.60%,其中八角茴香和莽草果实中挥发性成分中最高的分别为反式茴香脑(73.70%)和莽草毒素(46.78%)。顶空固相微萃取法可以鉴别出八角茴香及莽草果实中的特有挥发性成分,为八角茴香及莽草果实的鉴别提供了有力依据。
The differences of volatile flavor components and contents had aim to identify the star anise and its adulterants in comparison. Using headspace solid-phase micro-extraction（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS） hyphenated technique of star anise and shikimate in volatile components and their relative contents were analyzed. 34 and 40 kinds of volatile components were identified from star anise and Illicium fruit, accounting for their total volatile components 94.60% and 91.60%, which star anise and Illicium fruit volatile components in the highest respectively trans anethole（73.70%） and sikimitoxin（46.78%）. Headspace solid phase micro extraction method can identify special volatile composition of star anise and Illicium fruit and provide a strong basis for the identification of star anise and Illicium fruit.
出处
《食品与发酵科技》
CAS
2016年第2期96-100,共5页
Food and Fermentation Science & Technology
关键词
顶空-固相微萃取
八角茴香
莽草果实
气相色谱-质谱联用
鉴别
headspace solid phase micro extraction
star anise Illicium
fruit
gas chromatography-mass spectrometry
identification
