SPME/GC-MS联用分析六种香辛料挥发性成分

Analysis of Volatile Components in Six Spices by SPME/GC-MS

采用固相微萃取结合气相色谱-串联质谱法,优化萃取温度和时间,研究香辛料的挥发性成分。从八角、大蒜、桂皮、花椒、生姜、山奈中分别检测到54,24,33,58,73,63种挥发性物质,其主要挥发性成分分别是反式茴香脑(32.21%)、二烯丙基三硫醚(57.17%)、桂皮醛(33.05%)、芳樟醇(41.33%)、α-姜烯(21.87%)、对-甲氧基肉桂酸乙酯(31.95%)。不同的香辛料具有不同的挥发性物质成分,包括萜烯类、醇类、醚类、酮类和酯类等。该研究结果可为香辛料用于生产加工提供理论依据。

The solid-phase microextraction（SPME）and gas chromatography-mass spectrometry（GC-MS）analysis are used to determine the volatile components in spices.The experimental conditions are optimized based on the extraction temperature and treatment time.The results show that 54,24,33,58,73,63 volatile components are identified in star anise,garlic,cinnamon,pepper,ginger and Rhizoma kaempferiae respectively.Their main volatile components are trans-anethole（32.21%）,diallyl trisulfide（57.17%）,trans-cinnamaldehyde（33.05%）,linalool（41.33%）,α-zingiberen（21.87%）and ethyl p-methoxy cinnamate（31.95%）respectively.Different spices contain different volatile components including terpenes,alcohols,ethers,ketones and esters.The results obtained may provide a theoretical basis for the usage of spices in the production and processing.