食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
24期
287-289
,共3页
胡春弟%梁逸曾%李小如%郭方道%曾茂茂
鬍春弟%樑逸曾%李小如%郭方道%曾茂茂
호춘제%량일증%리소여%곽방도%증무무
GC-MS%直观推导式演进特征投影法%桂花%挥发油
GC-MS%直觀推導式縯進特徵投影法%桂花%揮髮油
GC-MS%직관추도식연진특정투영법%계화%휘발유
GC-MS%heuristic evolving latent projection(HELP)%Osmanthus fragrans%essential oil
通过气相色谱-质谱联用(GC-MS)结合直观推导式演进特征投影法(HELP),对桂花挥发油成分进行定性和定量分析,鉴定出α-甲基-α-(4-甲基-3-戊烯基)环氧甲醇、β-里哪醇、丁香醛、(E)-β-紫罗兰酮、棕榈酸、水杨酸甲酯等48种组分,占出峰总面积的92.79%,主要成分为α-甲基-α-(4-甲基-3-戊烯基)环氧甲醇、4-(2,6,6-三甲基环己-1-烯)丁-2-醇、5-乙烯基四氢-α,α,5-三甲基-2-呋喃甲醇,三者总相对含量达62.32%.结果表明,使用HELP法对重叠峰进行解析,得到纯的色谱和质谱,从而大大提高了分析结果的准确性.
通過氣相色譜-質譜聯用(GC-MS)結閤直觀推導式縯進特徵投影法(HELP),對桂花揮髮油成分進行定性和定量分析,鑒定齣α-甲基-α-(4-甲基-3-戊烯基)環氧甲醇、β-裏哪醇、丁香醛、(E)-β-紫囉蘭酮、棕櫚痠、水楊痠甲酯等48種組分,佔齣峰總麵積的92.79%,主要成分為α-甲基-α-(4-甲基-3-戊烯基)環氧甲醇、4-(2,6,6-三甲基環己-1-烯)丁-2-醇、5-乙烯基四氫-α,α,5-三甲基-2-呋喃甲醇,三者總相對含量達62.32%.結果錶明,使用HELP法對重疊峰進行解析,得到純的色譜和質譜,從而大大提高瞭分析結果的準確性.
통과기상색보-질보련용(GC-MS)결합직관추도식연진특정투영법(HELP),대계화휘발유성분진행정성화정량분석,감정출α-갑기-α-(4-갑기-3-무희기)배양갑순、β-리나순、정향철、(E)-β-자라란동、종려산、수양산갑지등48충조분,점출봉총면적적92.79%,주요성분위α-갑기-α-(4-갑기-3-무희기)배양갑순、4-(2,6,6-삼갑기배기-1-희)정-2-순、5-을희기사경-α,α,5-삼갑기-2-부남갑순,삼자총상대함량체62.32%.결과표명,사용HELP법대중첩봉진행해석,득도순적색보화질보,종이대대제고료분석결과적준학성.
The essential oil composition of Osmanthusfragrans was analyzed qualitatively and quantitatively by gas chromatog-raphy-mass spectrometry(GC-MS) under the help of heuristic evolving latent projection(HELP). 48 components were identified accounting for 92.79% of the total area of peaks and the main compounds were α-methyl-α-[4-methyl-3-pentenyl] oxiranemethanol, β-linalool, lilac aldehyde, (E)-β-ionone, hexadecanoie acid, methyl salicylate contributing to 62.32% of total essential oil. The results show that overlapped peak clusters were resolved into pure chromatograms and pure mass spectra. Under assistance of the HELP method, the accuracy of qualitative and quantitative results was greatly improved.