周天明,孙长海,方洪壮

• 1:宁波工程学院理学院
• 2:佳木斯大学药学院

摘要(Abstract)：

采用水蒸气蒸馏法从十三香调味品中提取挥发油,使用气相色谱-质谱法分离测定十三香调味品的挥发油化学组成,通过质谱库的标准图比对,并利用化学计量学方法与色谱保留指数辅助定性分析。在十三香挥发油中鉴定了77种组分,占挥发油98%以上。含量最多的5种化学成分分别为茴香脑(48%)、柠檬烯(10%)、对-丙烯基苯基异戊烯醚(5.4%)、花椒素(3.4%)和草蒿脑(3.3%)。化学计量学与保留指数的辅助定性方法可增加气相色谱-质谱分析的能力。

关键词(KeyWords)： 十三香;挥发油;气相色谱-质谱法;化学计量学;色谱保留指数

Abstract:

Keywords:

基金项目(Foundation): “宁波工程学院科研启动基金”资助项目

作者(Author): 周天明,孙长海,方洪壮

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