摘要
目的构建果胶精油联产工艺获得的橙皮精油的指纹图谱,并进行成分分析。方法通过气相色谱-质谱法采集20批次橙皮精油样品的总离子流图(total ions current,TIC),运用“中药色谱指纹图谱相似度评价系统(2012版)”寻找共有峰并建立对照指纹图谱,采用美国国家标准与技术研究院(National Institute of Standards and Technology,NIST)谱库检索结合保留指数技术对共有峰进行成分鉴定,运用SPSS 29.0软件对共有峰进行主成分分析。结果指纹图谱的精密度、重复性和稳定性等方法学考察符合要求,所有样品TIC图相似度均大于0.998,提炼出9个共有峰,经过质谱鉴定,在共有峰中,D-柠檬烯相对含量最高,占82.77%,其次为月桂烯、烩烯、右旋α-蒎烯等,依次占比8.79%、3.62%、3.27%;经主成分分析,前两个主成分因子的累积方差贡献率为67.4%,微量成分烩烯和3-蒈烯对主成分因子的贡献最大。结论对由果胶精油联产工艺获得的橙皮精油建立了气相色谱-质谱指纹图谱,探明其共性化合物成分及影响力,为其质量控制提供了科学依据。
Objective To establish fingerprint,and study composition of orange peel essential oil from joint production of pectin and essential oils.Methods The total ions current(TIC)of 20 batches of orange peel essential oil samples were collected by gas chromatography mass spectrometry,and the common peaks were searched and the control fingerprints were established by using the“Similarity Evaluation System of Chromatographic Fingerprint of Traditional Chinese Medicine(2012 Edition)”,the common peaks were identified by means of National Institute of Standards and Technology(NIST)spectral library search combined with retention index technique,use SPSS 29.0software to perform principal component analysis on the common peaks.Results The precision,repeatability and stability of the fingerprints met the requirements,and the similarity of all the TIC was greater than 0.998.Nine common peaks were extracted by the fingerprints and identified by mass spectrometry.D-limonene was the highest(82.77%),followed by that of myrcene,stephene,and dextralα-pinene(8.79%,3.62%,3.27%).By principal component analysis,the cumulative variance contribution rate of the first two principal component factors was 67.4%,and the trace components pyrocene and 3-carene hadthe greatest contribution to the main component factor.Conclusion A gas chromatography mass spectrometry fingerprint is established for the orange peel essential oil obtained through the pectin essential oil co-production process,the composition and influence of common compounds are discovered,which can provide scientific basis for quality control of orange peel essential oil.
作者
许蓉蓉
黄婞焱
莫家钰
XU Rong-Rong;HUANG Xing-Yan;MO Jia-Yu(College of Pharmacy,Guangxi Medical University,Nanning 530021,China;Liuzhou Quality Inspection and Testing Research Center,Liuzhou 545007,China)
出处
《食品安全质量检测学报》
CAS
2024年第14期188-194,共7页
Journal of Food Safety and Quality
关键词
果胶精油联产工艺
橙皮精油
气相色谱-质谱法
指纹图谱
保留指数
主成分分析
joint production process of pectin and essential oil
orange peels oil
gas chromatography mass spectrometry
fingerprint spectra
retention index
principal component analysis
