摘要
以桂皮提取物中的挥发性成分测定分析过程为研究对象,采用气相色谱-质谱(GC-MS)联用技术进行成分测定,并采用多变量分析过程进行成分分析。利用固相萃取的方式对4种不同的桂皮进行物质提取,鉴定其中的15种挥发性成分,并获取挥发性成分的相对含量。采用多变量统计的方法进行挥发性成分的相关系数和相合系数分析,以此分析不同桂皮样品之间的相似关系。通过数据分析可以看出,利用该方法进行桂皮提取物挥发性成分分析,其回收率最小值为96.4%,表明该方法具有较好的稳定性,可用于挥发性成分的检测分析。
In this paper,the detection and analysis process of volatile components in cinnamon extract is taken as the research object,the volatile components in cinnamon extract are determined by GCMS,and the components are analyzed by multivariate analysis.Four different kinds of cinnamon are extracted by solid-phase extraction method,15 kinds of volatile components are identified and the relative content of volatile components is obtained.The correlation coefficient and consistency coefficient of volatile components are analyzed by multivariable statistics to analyze the similarity among different cinnamon samples.It can be seen from the data analysis that the minimum recovery rate of the method is 96.4%,which shows that this method has better stability and can be used for the detection and analysis of volatile components.
作者
周亚
ZHOU Ya(Jinzhong Vocational and Technical College,Jinzhong 030600,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期138-140,143,共4页
China Condiment
关键词
固相萃取法
气相色谱-质谱联用
挥发性成分
solid-phase extraction method
gas chromatography-mass spectrometry
volatile components
