摘要
采用水蒸气蒸馏法提取福建姜黄挥发油,应用顶空固相微萃取进样结合气相色谱-串联质谱联用技术(HS-SPME-GC-MS)分析姜黄挥发油的化学成分。结果表明:姜黄挥发油含有量为7.2%(mL/g),从姜黄挥发油中共分出62个色谱峰,初步鉴定出了其中的51种化学成分,占总挥发油总量的98.41%。在鉴定的化合物中,主要为单萜类化合物和倍半萜类化合物,其中新发现一种主要成分为β-柏木烯,相对含量占比高达26.58%,这可作为福建姜黄挥发油的特征成分和主要品质指标。本研究结果将为福建姜黄植物药材的品质评价提供科学依据。
The turmeric(Curcuma longa L.)volatile oil from Fujian was extracted using hydrodistillation.Sixty-two peaks were separated,and fifty-one compounds were initially identified by gas chromatography-mass spectrometry(GC-MS)with head space solid phase micro-extraction(HS-SPME).These compounds are accounted for 98.41%of the total volatile oil.The content of turmeric volatile oil was 7.2%(mL/g).The main components of the oil were monoterpenoids and sesquiterpenes.It is found that a new component ofβ-Cedrene can be used as the characteristic component and main quality index of turmeric volatile oil for Fujian region and its relative content was up to 26.58%.The experimental results provide scientific data for the quality evaluation of turmeric in Fujian.
作者
强悦越
韦航
方灵
吴妙鸿
谭索
曾绍校
傅建炜
QIANG Yue-yue;WEI Hang;FANG Ling;WU Miao-hong;TAN Suo;ZENG Shao-xiao;FU Jian-wei(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;Institute of Quality Standards&Testing Technology for Agro-products,Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety,Fuzhou 350003)
出处
《中国食品添加剂》
CAS
2020年第1期147-153,共7页
China Food Additives
