天然香精香料萃取特征分析及化学成分研究

Analysis of extraction characteristics and chemical composition of natural flavors and fragrances

天然香料植物及其提取物用途广泛,但受种类、产地、种植条件等多重因素影响,化学组成复杂,且差异性大,真伪鉴别、品质监控与特征组分挖掘难度较大。以烟用香精香料为研究对象,设计实验过程,优化与比较分析直接进样、热脱附,以及搅拌棒吸附萃取-热脱附方法,采用气相色谱-质谱分析,从指纹图谱整体性与特征分子目标性的二个维度,基于模型集群分析(MPA),有效提取表征香精香料间质量差异性的特征组分,深入分析指纹特征与目标物质质控的关联性一致。构建偏最小二乘-判别分析(PLS-DA)和支持向量机(SVM)定量模型,获得100%的识别准确性,具有较好的应用前景。

Natural spice plants and their extracts have a wide range of uses,but due to multiple factors such as spe⁃cies,origin,and planting conditions,their chemical composition is complex and varies greatly,making it difficult to distinguish authenticity,monitor quality,and mine characteristic components.Taking essence and flavor for tobacco as the research object,the experiment process was designed,and the methods of direct sampling,thermal desorp⁃tion,and stirring bar adsorption extraction thermal desorption were optimized and compared.Gas chromatogra⁃phy-mass spectrometry was used to effectively extract the characteristic components representing the quality differ⁃ence between essence and flavor based on model cluster analysis(MPA)from the two dimensions of fingerprint in⁃tegrity and characteristic molecular targeting,and thoroughly analyze the correlation and consistency between fin⁃gerprint features and target material quality control.The partial least squares-discriminant analysis(PLS-DA)and support vector machine(SVM)quantitative model were constructed to obtain 100%recognition accuracy,which had a good application prospect.