摘要
采用顶空固相微萃取技术对玛咖中挥发性成分进行富集,用气相色谱-质谱联用技术对其化学成分进行分离和鉴定,在云南8个种植区玛咖样品中共检出挥发性成分69种,共有的挥发性成分有18种。这些成分包括酮类12种、醛类10种、醇类9种、酸类7种、酯类6种、烯烃类6种、杂环化合物5种、腈类4种、芳香族类4种、酚类3种、胺类2种、硫醚类1种。含量较高的挥发性成分是异硫氰酸苄酯、苯甲醛、苯乙腈、乙酸、苯甲醇、二甲基硫醚、3-甲氧基-苯甲醛、4-甲氧基苄基异硫氰酸酯。通过统计比较发现了云南8个不同种植区玛咖挥发性成分存在的差异。
The volatile components of maca from 8 producing regions in Yunnan province were extracted by headspace solid-phase micro-extraction（HS-SPME） and identified by gas chromatography-mass spectrometry（GC-MS）. A total of 69 volatile constituents were identified, of which 18 were common to all the tested samples. The identified volatile constituents included 12 ketones, 10 aldehydes, 9 alcohols, 7 acids, 6 esters, 6 alkenes, 5 heterocyclic compounds, 4 nitriles, 4 aromatic compounds, 3 phenols, 2 amines and 1 sulfoether compound. Among these volatile constituents, benzyl isothiocyanates, benzaldehyde, benzyl cyanide, acetic acid, benzyl alcohol, dimethyl sulfide, 3-trimethoxy-benzaldehyde, 3-methoxyphenyl acetonitrile, 4-methoxybenzyl isothiocyanates and N-phenylmethylene-benzenemethanamine were predominant. Comparison by Excel and SPSS suggested that there were some differences in the type and content of volatile components identified from maca samples from 8 producing areas in Yunnan province.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第2期132-137,共6页
Food Science
基金
云南省应用基础研究计划项目(2012F2040)
关键词
玛咖
挥发性成分
顶空固相微萃取
气相色谱-质谱联用
Maca（Lepidium meyenii）
volatile components
headspace solid-phase micro-extraction（HS-SPME）
gas chromatography-mass spectrometry（GC-MS）
