SPME-GC/MS联合分析法测定食用菊花花朵挥发性成分

SPME-GC/MS analysis of chemical components of volatile components from edible chrysanthemum in flowers

采用固相微萃取技术萃取食用菊花花朵挥发性成分,利用气相色谱-质谱联用技术进行分析,并用峰面积归一化法得出各组分的相对百分含量。结果表明,共鉴定出51种挥发性成分,包括烯类、酯类、醇类,还有少量酸、杂环类和烷类物质,其中主要成分为单萜类化合物α-蒎烯、β-月桂烯、α-松油烯、β-蒎烯、γ-松油烯等,相对含量分别为74.04%、5.24%、3.96%、3.44%、2.01%,共占总相对含量的88.69%。

Volatile chemical constituents in flowers of chrysanthemum were analyzed by means of top solid phase microextraction gas chromatography/mass spectrometry(SPME-GC/MS).The results showed that 51 volatile aroma components,including alkenes,esters,alcohols,and a small amount of acids,heterocycles and alkanes.The main component was monoterpenoids α-pinene,β-myrcene,α-terpinene,β-pinene,γ-terpinene,and their relative contents were 74.04%,5.24%,3.96%,3.44%and 2.01%respectively,accounting for 88.69%of the total relative content.