顶空-气相色谱-质谱法分析牡丹鲜花精油中的挥发性成分

doi:10.7506/spkx1002-6630-201518030

食品科学

顶空-气相色谱-质谱法分析牡丹鲜花精油中的挥发性成分

于荟，马文平1，刘延平1，李建新1，刘俊民2

1.菏泽市产品检验检测研究院，山东菏泽 274000；2.菏泽尧舜牡丹生物科技有限公司，山东菏泽 274000

出版日期:2015-09-25 发布日期:2015-09-11

Analysis of Volatile Components in Peony Essence Oil by Headspace Gas Chromatography-Mass Spectrometry

YU Hui1, MA Wenping1, LIU Yanping1, LI Jianxin1, LIU Junmin2

1. Heze Institute of Product Inspection and Testing, Heze 274000, China;
2. Heze Yao and Shun Peony Biotechnology Co. Ltd., Heze 274000, China

Online:2015-09-25 Published:2015-09-11

摘要/Abstract

摘要：

选用TG-5MS毛细管柱作为色谱分离柱，并采用顶空-气相色谱-质谱法分析由超临界CO2流体萃取、亚临界流体萃取、水蒸气蒸馏、有机溶剂萃取4 种方法制得的6 种凤丹牡丹精油中的挥发性成分，共鉴定出32 种挥发物，包括芳香烃类、醇类、酯类、烷烃类、醚类、酮类、醛类7 类物质，不同精油挥发物组成及相对含量均有明显差异，共有成分为1,3,5-三甲氧基苯、γ-壬内酯和十六烷，且1,3,5-三甲氧基苯在6 种牡丹精油中的相对含量均最高。超临界CO2流体萃取的牡丹精油花香浓郁，得率最高，适宜制备牡丹精油；水蒸气蒸馏提取的牡丹精油得率最低，但其天然香味物质最丰富，适宜制备牡丹花水。

关键词: 油用牡丹, 牡丹鲜花精油, 顶空-气相色谱-质谱法, 挥发性成分

Abstract:

The volatile components of 6 essetial oils from peony flowers extracted by 4 different methods, namely
supercritical CO2 extraction, subcritical fluid extraction, steam distillation extraction and organic solvent extraction (with
three different solvents, respectively), were analyzed by headspace gas chromatography-mass spectrometry (HS-GCMS)
with a TG-5MS capillary column. A total of 32 volatile components were detected, including arenes, aleohols, esters,
alkanes, ethers, ketones and aldehydes. The composition and relative contents of volatile components were significantly
different among six peony essential oils. 1,3,5-Trimethoxybenzene, γ-nonanolactone and cetane were common to these
6 samples. 1,3,5-Trimethoxybenzene was the most abundant volatile component for all these oils. The peony essential
oil extracted by supercritical CO2 extraction emitted a heavy flowery scent and showed the highest yield among the four
extraction methods suggesting supercritical CO2 extraction is suitable for industrial production of peony essential oil.
Although steam distillation extraction provided the lowest yield of peony essential oil, the oil extracted by this method
contained the most abundant natural flavor components and thus it is suitable for the production of peony flower water.

Key words: oil-producing peony, peony essential oil, headspace gas chromatography-mass spectrometry (HS-GC-MS), volatile component

中图分类号:

TQ654.2

于荟，马文平，刘延平，李建新，刘俊民. 顶空-气相色谱-质谱法分析牡丹鲜花精油中的挥发性成分[J]. 食品科学, doi: 10.7506/spkx1002-6630-201518030.

YU Hui1, MA Wenping1, LIU Yanping1, LI Jianxin1, LIU Junmin2. Analysis of Volatile Components in Peony Essence Oil by Headspace Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518030.

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顶空-气相色谱-质谱法分析牡丹鲜花精油中的挥发性成分

Analysis of Volatile Components in Peony Essence Oil by Headspace Gas Chromatography-Mass Spectrometry

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