HS-SPME-GC-O-MS分析玫瑰花露中的易挥发性成分

Analysis of Volatile Compounds in Rose Hydrolat by Headspace Solid-Phase Micro Extraction and Gas Chromatography-Olfactometry-Mass Spectrometry

采用顶空固相微萃取、气相色谱—质谱联用结合嗅闻仪针对玫瑰花露中易挥发性成分进行萃取条件及气相色谱—质谱分离检测条件的系统研究,并采用气味活度值结合香气强度值评价主要成分对总体香味的贡献。选用Rtx-Wax色谱柱,顶空固相微萃取的最优参数为:50/30μm二乙烯基苯/碳分子筛/聚二甲基硅氧烷固相微萃取头、样品用量8.0 mL/20.0 mL样品瓶、萃取温度75℃、萃取时间40 min、平衡时间20 min、解吸时间4 min。结果表明,经气相色谱—嗅闻—质谱联用分析,共检出92种化合物,其中,73种已被确定结构,占易挥发成分总量的98.77%。气味活度值及香气强度值分析表明,丁香酚、玫瑰醚、香茅醇、芳樟醇、丁香酚甲醚、苯乙醇为玫瑰花露的主体香气成分。其结果为玫瑰花露香气特征及其开发利用提供了一定的理论依据。

The volatile compounds in rose hydrolat were analyzed by headspace solid-phase micro extraction （HS-SPME）and gas chromatography-olfactometry-mass spectrometry （GC-O-MS）. Extraction conditions and GC-MS conditions weresystematically studied and the contributions of the main components to the overall aroma of rose hydrolat were evaluatedby odor activity value （OAV） and aroma intensity （AI） value. The optimal extraction efficiency was achieved under thefollowing conditions on Rt-Wax column： 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane （DVB/CAR/PDMS）SPME fiber, 8.0 mL of sample in a 20 mL vial; temperature, 75 ℃; extraction time, 40 min; equilibrium time, 20 min;and desorption time, 4 min. The results showed that a total of 92 compounds were detected, 73 compounds of which werestructurally identified, accounting for 98.77% of the total volatile substances. Evaluation based on OAV and AI valuesindicated that eugenol, rose oxide, geraniol, linalool, eugenol methyl ether, and benzene ethanol were the main aromacomponents. The results of this study can provide a theoretical basis for the study on aroma characteristics of rose hydrolatand the development and application of rose hydrolat.