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| 金银花和红银花挥发性成分的顶空固相微萃取#br# 气质联用检测与比较 | |
| 引用本文： | 崔婷婷,单长松,吴 澎,周 涛.金银花和红银花挥发性成分的顶空固相微萃取#br# 气质联用检测与比较[J].园艺学报,2015,42(11):2283-2290. |
| 作者姓名： | 崔婷婷 单长松 吴 澎 周 涛 |
| 作者单位： | 1 山东农业大学食品科学与工程学院，山东泰安 271018；2 山东农业大学园艺科学与工程学院，山东泰安 271018 |
| 基金项目： | 山东省博士后创新项目专项资金项目（201201009）；山东农业大学青年科技创新基金项目（20120604） |
| 摘 要： | 采用顶空固相微萃取气质联用（SPME–GC–MS）的方法检测红银花与金银花新鲜花蕾和
干花蕾的挥发性成分。4 种花蕾样品共鉴定出67 种挥发性物质，其中新鲜红银花与金银花分别检测出48
种和46 种，经烘干处理的干红银花与金银花分别检测出34 种和37 种。3.2.1.0（1,5）]三环辛烷、β–
芳樟醇、5–甲基–2–己醇和以及十六烷是4 种样品共有的成分。其中红银花挥发性成分主要以烃类、
醇酮类为主，β–芳樟醇含量显著高于金银花；样品在由新鲜到烘干这一过程中，烃类和酯类挥发性物质
含量降低，醛类和醇酮类挥发性物质显著增加。 |
| 关 键 词： | 红银花 金银花 顶空固相微萃取 气相色谱—质谱分析 风味物质 |
The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle |
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| CUI Ting-ting,SHAN Chang-song,WU Peng,ZHOU Tao,.The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle[J].Acta Horticulturae Sinica,2015,42(11):2283-2290. | |
| Authors: | CUI Ting-ting SHAN Chang-song WU Peng ZHOU Tao |
| Institution: | 1College of Food Science and Technology，Shandong Agriculture University，Tai’an，Shandong 271018，China；2College of Horticulture Science and Technology，Shandong Agriculture University，Tai’an，Shandong 271018，China |
| Abstract: | The chemical components of volatile flavor compounds of fresh and dried honeysuckle were analyzed. The volatile constituents of them were compared and analyzed by Headspace Solid–Phase Micro extraction and gas chromatography–mass spectrometry. The results showed that 67 volatile compounds of these 4 flower buds were identified by this identification method. Forty-eight and 46 volatile compounds were detected among flesh honeysuckle and red honeysuckle；Thirty-four and 37 volatile compounds were identified among dried honeysuckle and red honeysuckle. In these samples，the dominant components were Tricyclo3.2.1.0（1,5）]octane，beta-Linalool，5-methyl-2-hexanol and Hexadecane. Combined with the special volatile substances，formed their own aroma characteristics. Besides，the mainly volatile compounds of red honeysuckle are hydrocarbons，alcohols and ketones，the content of beta-Linalool is significantly higher than the honeysuckle. During the process from fresh to drying，hydrocarbon and esters of volatile compounds were decreased，aldehydes and alchols ketones volatile subatances were increased significantly. |
| Keywords: | honeysuckle red honeysuckle headspace solid-phase micro extraction chromatography–mass spectrometry gas volatile flavor compounds |
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