摘要
采用固相微萃取采集白胡椒粉的挥发性成分,用色谱/质谱法分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分,鉴定出石竹烯(20.88%),1-甲氧基-4-(2-丙烯基)苯(20.57%),β-水芹烯(15.27%),3-蒈烯(14.56%),1-甲基-3-异丙基苯(3.62%),β-蒎烯(2.69%),芳樟醇(2.69%),香叶烯(2.36%),δ-榄香烯(2.10%),胡椒烯(1.32%)等48种化合物。
The flavours in white pepper powder （Piper Nigrum L） were determined by gas chromatographymass spectrometry. The volatile components were headspace-sampled using solid-phase microextraction （SPME）, by inserting a 65 gm CW/DVB fiber extractor at 25±5℃ for 40 min and then desorhed in a GC injector at 250℃ for 5min. A capillary column of fused silica CP-Sil 8 was employed in GC/MS analysis. The chemical constituents were separated and identified as β-caryophyllene （20. 88%）, benzene, 1-methoxy-4-（2-propenyl） （20. 57 %）, β- phellandrene （15. 27%）, 3-carene（14. 56%）, m-cymene（3.62%）, β- pinene （2.69%）, linalool （2.69%）, myrcene （2.36%）, δ-elemene （2.10%）, α-copaene （1.32%）, and a total of 48 volatile compounds were identified.
出处
《理化检验（化学分册）》
CAS
CSCD
北大核心
2005年第11期820-822,共3页
Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
基金
国家自然科学基金(30500339)
浙江省分析测试基金(02061和04117)资助项目
关键词
固相微萃取
气相色沓质谱法
白胡椒粉
胡椒
挥发性成分
Solid-phase microextraction （SPME）
Gas chromatography-mass spectrometry
White pepper powder
Volatile components
