摘要
采用固相微萃取技术提取姜油树脂的香气成分,并通过气相色谱-质谱联用技术,对其中的化学成分及其相对含量进行分析鉴定。结果显示:使用该方法可初步鉴定三种不同产地姜油树脂的香气成分及其差异,同时建立其气相色谱-质谱指纹图谱,标定28个共有峰,并对图谱进行相似性评价。该研究为姜油树脂的质量控制及产地鉴定提供了理论依据。
The aroma components in Ginger oleoresin were analyzed by coupling solid-phase microextraction( SPME) with gas chromatography-mass spectrometry( GC-MS),and chemical compounds were identified and the relative percentages of the constituents were determined by normalization method. The results showed that there were significant differences in aroma components of ginger oleoresin samples between different districts. The obtained fingerprints of samples were based on the relative peak areas of 28 peaks. This study provided theory foundation for the quantity control of ginger oleoresin and origin identification.
出处
《江苏调味副食品》
2015年第4期4-10,27,共8页
Jiangsu Condiment and Subsidiary Food
基金
国家863计划项目(2013AA102100)
关键词
姜油树脂
香气成分
固相微萃取
气相色谱-质谱
指纹图谱
不同产地
ginger oleoresin
aroma components
solid-phase microextraction
gas chromatography-mass spectrometry
fingerprints
different areas
