黄刺玫果挥发性成分的SPME-GC/MS分析

Analysis of Volatile Compounds in Rosa xanthina Lindl Fruits by Head Space Solid Phase Microextraction and Gas Chromatography Mass Spectrometry

采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用(GC-MS)技术对黄刺玫果挥发性化学成分进行分离鉴定,用色谱峰面积归一化法确定各组分的相对含量.从黄刺玫果挥发性物质中分离出了58个组分,鉴定出了50个组分,并测定了各组分相对含量,包括3-甲基丁醛(6.44%),异戊醇(16.57%),己醇(6.43%),乙酸异戊酯(3.33%),乙酸己酯(6.02%),丁酸异戊酯(5.33%),己酸异戊酯(13.18%),2-甲基-2-丁烯酸异戊醇酯(11.22%),2-甲基丁酸异戊酯(4.08%),戊酸异戊酯(4.08%)等.通过对黄刺玫果挥发性成分的研究,为黄刺玫资源的进一步开发利用提供了参考依据.

The research aimed to analyze the chemical compounds in fresh fruit of Rosa xanthina Lindl and their relative content. Under optimized extraction conditions,headspace solid-phase micro extraction（ HSSPME） coupled with gas chromatography-mass spectrometry（ GC-MS） was used to the extraction and determination of the volatile compounds in fresh fruit of Rosa xanthina Lindl. 58 peaks were separated and 50 compounds were identified. The relative of each compound was determined,including butanal,3-methyl-（ 6. 44 %）,1-butanol,3-methyl-（ 16. 57 %）,1-hexanol（ 6. 43 %）,1-butanol,3-methyl-,acetate（ 3. 33 %）,acetic acid,hexyl ester（ 6.02%）,butanoic acid,3-methylbutyl ester（ 5. 33%）,isopentyl hexanoate（ 13. 18%）,isopentyl（ 2Z）-2-methyl-2-butenoate（ 11. 22%）,butanoic acid,2-methyl-,3-methylbutyl ester（ 4. 08%）,pentanoic acid,3-methylbutyl ester（ 4.08%） etc. The study on the volatile compounds from fresh fruit of Rosa xanthina Lindl provided the test basis for the further development and utilization of Rosa xanthina Lindl resources.