荠菜芳香成分的固相微萃取条件优化与分析

Optimization and analysis of volatile components of Capsella bursa- pastoris L by SPME- GC- MS

摘要: 采用固相微萃取与气相色谱-质谱联用方法分析荠菜香气成分,并通过单因素对比实验优化萃取条件。结果表明:选用50/30μm DVB/CAR/PDMS萃取头,萃取温度50℃、时间40min,解析温度250℃、时间3min萃取效果最佳;实验共鉴定有效香气成分64种,以醇类、醛类、烃类及含硫杂氧化合物为主。荠菜的特征香气成分主要有二甲基二硫、正己醛、叶醇、青叶醛、二甲三砜、2,6-二甲基环己醇、β-紫罗兰酮等。

Abstract: SPME- GC- MS was used to analysis volatile components of Capsella bursa- pastoris and the extraction conditions were investigated.Experimental results showed that the optimal SPME extraction time and temperature were 40 min and 50℃,while the desorption time and temperature were 3min and 250℃ by using DVB / CAR / PDMS fiber.A total of 64 volatile components were identified mainly of which were aldehydes,alcohols,hydrocarbons and other compounds including sulfide and heterocycle. The characteristic volatile components of Capsella bursa-pastoris were disulfide,dimethyl; Hexanal; 3- Hexen- 1- ol; 2- Hexenal,( E)-; Dimethyl trisulfide; Cyclohexanol,2,6- dimethyl-; 3- Buten-2- one,4-( 2,6,6- trimethyl-1- cyclohexen-1- yl)- and so on.