微池顶空萃取GC-MS法分析香茅草挥发性风味成分Analysis of Volatile Flavor Components of Citronella by Microcell Headspace Extraction and GC-MS
施志凡,尹金芳,左怡丹,熊华斌,杨志,高云涛,戴建辉
摘要(Abstract):
制作了一种新型微池顶空萃取装置,研究了乙酸乙酯、石油醚、正己烷及离子液体在微池顶空萃取中的挥发稳定性,建立了香茅草挥发性风味物质乙酸乙酯的微池顶空萃取气相色谱-质谱联用分析方法,获得最佳顶空萃取条件:萃取时间20min,萃取温度45℃,乙酸乙酯萃取剂用量40.0μL。采用该方法从顶空萃取物中鉴定出25种挥发性物质,其中主要挥发性物质为柠檬烯、香茅醛、香茅醇、香叶醇、乙酸香茅酯、乙酸香叶酯、榄香烯、榄香醇。
关键词(KeyWords): 微池顶空萃取;香茅草;挥发性风味物质;乙酸乙酯;气相色谱-质谱联用(GC-MS)
基金项目(Foundation): 基于有机酸工业发酵液的土壤重金属淋洗去除体系研究与应用(21367025)
作者(Author): 施志凡,尹金芳,左怡丹,熊华斌,杨志,高云涛,戴建辉
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