微池顶空萃取GC-MS法分析香茅草挥发性风味成分-《中国调味品》

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Title:: Ethyl acetate microcell headspace-gas chromatography-mass spectrometry for the analysis of the volatile flavor compounds in lemongrass(cymbopogon citratus)

摘要:: 制作了一种新型微池顶空萃取装置，研究了乙酸乙酯、石油醚、正己烷及离子液体在微池顶空萃取中的挥发稳定性，建立了香茅草挥发性风味物质的乙酸乙酯微池顶空萃取气相色谱-质谱联用分析方法，获得最佳顶空萃取条件：萃取时间20 min，萃取温度45 ℃，乙酸乙酯萃取剂用量40.0 μL。从顶空萃取物中本法鉴定出25种挥发性物质，其中主要挥发性物质为柠檬烯、香茅醛、香茅醇、香叶醇、乙酸香茅酯、乙酸香叶酯、榄香烯、榄香醇。

Abstract:: A micro-cell headspace extraction device was fabricated. The volatilization stability of ethyl acetate, petroleum ether, n-hexane and ionic liquids in the process of headspace extraction was investigated. The analytical method of ethyl acetate microcell headspace extraction combined with gas chromatography-mass spectrometry for the volatile flavor compounds in cymbopogon citratus was developed. The extraction conditions: 20 min of extraction time, the 45 °C of extraction temperature, 40.0 μL of the amount of ethyl acetate were obtained. 25 volatile compounds were identified from the headspace extract of cymbopogon citratus. The main volatile flavor compounds were limonene, citronellal, citronellol, geraniol, citronellyl acetate, and geranyl acetate. , elemene, elemyl alcohol.