摘要
为鉴定不同产地黑果枸杞中的挥发性成分,本文采用固相微萃取与气相色谱-质谱联用技术相结合,以新疆红枸杞为对照组,对新疆和青海两种产地的黑果枸杞进行挥发性组分分析比较。结果:3种样品中共鉴定出50种物质,其中包括酯类19种,酮类6种,烯类5种,芳烃类4种,烷烃类2种,醛类8种,醇类2种,酸类3种和醚类1种。其中新疆黑枸杞挥发性组分最多,为33种,青海黑枸杞28种,新疆红枸杞26种,3种样品共有成分9种。不同产地对黑果枸杞挥发性组分种类和含量的影响较大,新疆和青海黑枸杞以酯类和烷烃化合物为主,而新疆红枸杞的挥发性组分则以烷烃和醛类为主。本研究对黑果枸杞的开发及利用具有一定的理论指导意义。
Volatiles in Lycium ruthenicum Murr. from Xinjiang and Qinghai Province were investigated by solid phase microextraction（SPME） coupled to GC-MS. The results showed that total of 50 components were identified, including 19 esters, 6 ketones, 5 alkenes, 4arenes, 2 alkanes, 8 aldehydes, 2 alcohols, 3 acids and 1 ethers. Lycium ruthenicum Murr. from Xinjiang had 33 kinds of volatile components, more than Lycium ruthenicum Murr. from Qinghai（28） and Lycium chinense Miller from Xinjiang（26）. And three samples had 9 same kinds of ingredients. Different origins had a great impact ontype and content of volatile components in Lycium ruthenicum Murr. Lycium ruthenicum Murr.was based on esters and alkanes, while Lycium chinense Miller was based on alkanes and aldehydes. The research would offer guide for the development and use of Lycium ruthenicum Murr..
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第10期245-250,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
新疆自治区重大科技专项(201600496)
关键词
黑果枸杞
固相微萃取
气质联用
挥发性组分
Lycium ruthenicum Murr
solid phase microextraction（SPME）
gas chromatography-mass spectrometer（GC-MS）
volatile compounds
