藜蒿叶和藜蒿茶中挥发性成分的比较分析

Comparative Analysis of Volatile Flavor Compounds in Artemisia selengensis Leaves and Artemisia selengensis Tea

以乙醇为极性溶剂分别提取藜蒿叶和藜蒿茶中的活性物质,并运用GC-MS对藜蒿叶和藜蒿茶中挥发性成分进行比较分析,同时采用气相色谱面积归一化法测定各成分的相对百分含量。结果表明:藜蒿叶中含41种挥发性成分,其中主要成分为烷烃类化合物(9种)和烯烃类化合物(19种),其相对含量分别为47.22%和35.52%;而藜蒿茶中则含有28种挥发性成分,其中主要成分为烷烃类化合物(13种)和酯类化合物(4种),其相对含量分别为60.70%和25.32%。

In this paper,volatile flavor compounds of Artemisia selengensis leaves and Artemisia selengensis tea were extracted with ethanol as the polar solvent,the compounds were comparatively analyzed with GC-MS technology,and the relative content of each component was calculated with area normalization. The results suggested that there were 41 kinds of volatile constituents in Artemisiaselengensis leaves,mainly including the alkane(9 species)and the olefin(19 species),the contentswere 47. 22% and 35. 52% respectively. There were 28 kinds of volatile constituents inArtemisia selengensis tea, mainly including the alkane(13 species)and the ester compounds(4species),and the contents were 60. 70% and 25. 32% respectively.