[1]周天明,荆广珠,韩君,等.不同品牌十三香调味料中挥发油成分的比较分析[J].调味品杂志(月刊),2016,(10):46-51.[doi:10.3969/j.issn.1000-9973.2016.10.010]
　ZHOU Tian-ming,JING Guang-zhu,HAN Jun,et al.Comparison Analysis of Volatile Oils from Different Brands of Thirteen-spices[J].CHINA CONDIMENT,2016,(10):46-51.[doi:10.3969/j.issn.1000-9973.2016.10.010]
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不同品牌十三香调味料中挥发油成分的比较分析
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
46-51
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Comparison Analysis of Volatile Oils from Different Brands of Thirteen-spices
文章编号:
1000-9973(2016)10-0046-06
作者:
周天明1; 荆广珠1; 韩君2; 冯国斌2; 尹智慧2; 方洪壮2*
1.宁波工程学院 理学院,浙江 宁波 315211;
2.佳木斯大学 药学院,黑龙江 佳木斯 154007
Author(s):
ZHOU Tian-ming1;  JING Guang-zhu1;  HAN Jun2;  FENG Guo-bin2;  YIN Zhi-hui2;  FANG Hong-zhuang2*
1.College of Science, Ningbo University of Technology, Ningbo 315211, China;
2.College of Pharmacy, Jiamusi University, Jiamusi 154007, China
关键词:
十三香;  挥发油;  气相色谱-质谱法;  自动质谱解卷积定性系统;  色谱保留指数;  主成分分析
Keywords:
thirteen-spices;  volatile oil;  gas chromatography and mass spectrometry;  AMDIS;  chromatographic retention index;  principal component analysis
分类号:
TS207.3
DOI:
10.3969/j.issn.1000-9973.2016.10.010
摘要:
采用水蒸气蒸馏法提取市售15个不同品牌十三香调味品中的挥发油,使用气相色谱-质谱法分离测定,通过自动质谱解卷积定性系统结合色谱保留指数进行化学成分解析。共鉴定出159种化合物,各样品化学成分数变化幅度为47～89,总含量变化幅度为53.01%～71.51%。主要化学成分为柠檬烯、反式肉桂醛、茴香脑与丁香酚,相对含量的均值分别为4.16%,6.15%,28.23%,4.18%。各样品的共有成分有26种,其中以烯烃类为最多。26种共有成分总含量在各样品中变化幅度为38.18%～63.55%。主成分分析结果表明:多数市售不同品牌十三香的挥发油在主要化学成分上较为接近。
Abstract:
The volatile oils of thirteen-spices from 15 different commercial brands are investigated and compared. The volatile oils are extracted using steam distillation method and the components are separated and detected by GC-MS. The chemical components are detected using automated mass spectral deconvolution and identification system(AMDIS)combined with chromatograph retention index. A total of 159 volatile compounds are identified in 15 samples. The amount of chemical components ranges from 47～89, the total relative percentage content of volatile components ranges from 53.01%～71.51%. The main components are limonene, trans-cinnamaldehyde, anethole and eugenol, their average percentage content is 4.16%, 6.15%, 28.23%, 4.18% respectively. 26 common components are found, in which the largest number is alkenes. The total content for the common components ranges from 38.18% to 63.55% in all the samples. The result of principal component analysis shows that the volatile oils of most commercially different brands' thirteen-spices are relatively similar on the main chemical components.

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备注/Memo

备注/Memo:
基金项目:宁波工程学院科研启动基金项目
作者简介:周天明(1962-),男,黑龙江庆安人,教授,研究方向:应用数理统计。
更新日期/Last Update: 1900-01-01