保留指数结合准确质量测定对姜油挥发性成分的定性分析
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摘要
采用气相色谱-飞行时间质谱法对姜油挥发性成分进行检测,通过质谱库检索,结合保留指数和准确质量测定,分别从山东产地和湖北产地姜油中检出81个和74个挥发性成分,分别占总峰面积的94. 77%和93. 33%。2个不同产地的姜油挥发性成分中,有61个共有成分; 2个产地姜油中挥发性成分较为相似,但含量存在一些差异,都以萜类化合物为主。结合保留指数和准确质量测定能显著提高质谱定性的准确性,有利于解决质谱检索时定性不确定的问题。
The volatile components of ginger oil were identified by gas chromatography/time-of-flight mass spectrometry( GC-TOF MS). With the MS library search,81 and 74 volatile components,which account for 94. 77% and 93. 33% of the total volatile oil that were produced in Shandong and Hubei,were identified by combination of retention index and accurate mass measurement. 61 common components were found in ginger oil from two different origins. The volatile components of ginger oil from two different origins were similar,but the contents were different. And terpenoids were main components of ginger oil from two different origins. The combination of retention index and accurate mass measurement could improve significantly the accuracy of the qualitative analysis,and resolve the ambiguous problems occurred when only using mass spectrum search for qualitative analysis of volatile compounds.
The volatile components of ginger oil were identified by gas chromatography/time-of-flight mass spectrometry( GC-TOF MS). With the MS library search,81 and 74 volatile components,which account for 94. 77% and 93. 33% of the total volatile oil that were produced in Shandong and Hubei,were identified by combination of retention index and accurate mass measurement. 61 common components were found in ginger oil from two different origins. The volatile components of ginger oil from two different origins were similar,but the contents were different. And terpenoids were main components of ginger oil from two different origins. The combination of retention index and accurate mass measurement could improve significantly the accuracy of the qualitative analysis,and resolve the ambiguous problems occurred when only using mass spectrum search for qualitative analysis of volatile compounds.
引文
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[15]赵秀玲,朱帅.救心菜精油中主要成分的GC-MS分析[J].贵州师范大学学报(自然科学版),2017,35(2):65-69.
[16]邓娇,郑金萍. 6种莲花花瓣的挥发性物质成分的分析[J].贵州师范大学学报(自然科学版),2017,35(4):56-63.
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[3]杨明,余德顺,田弋夫,等.超临界CO2萃取与水蒸气蒸馏提取姜油的GC-MS分析[J].贵州化工,2011,36(3):34-37.
[4]常大伟,孙娇娇,刘树兴.利用亚临界萃取技术提取生姜中的姜油[J].食品与机械,2015(1):159-163.
[5]徐宗季,何海艳,袁建,等.不同提取方式对比分析姜油中的风味物质[J].食品工业科技,2016,37(21):304-308.
[6]张薇,吴昊,杨绍兰,等.不同方法提取姜油及其化学成分的气相色谱-质谱法比较分析[J].食品安全质量检测学报,2014,5(2):533-540.
[7]霍文兰,李志田.鲜姜与干姜超临界流体萃取物GC/MS研究[J].应用化工,2015,44(1):184-186.
[8]CHAGONDA L S,CHALCHAT J C. Essential oil composition of zingiber officinale roscoe from Eastern Zimbabwe[J]. J Essent Oil Bear Pl,2016,19(2):6.
[9]LEFFINGWELL J. ESO 2010[DB/CD]. Georgia:Bolens Aroma Chemical Information Service,2010.
[10]ROBERT P,ADAM S. Allured Business Media[M].USA:336 Gundersen Drive,Suite A,Carol Stream,IL,2012.
[11]李春扬,张晓磊,田菲菲,等.气相色谱-串联质谱技术在食品分析中的应用研究进展[J].食品安全质量检测学报,2016,7(9):3291-3299.
[12]惠康进,甘学文,陈晶波,等.烟用香精的气相色谱-质谱监控[J].烟草科技,2004,42(9):31-37.
[13]周昆,周清明,林跃平,等.气相色谱-质谱联用技术及其在烟草中应用研究进展[J].作物研究,2007,21(5):755-757.
[14]王文娟,李瑞锋.超临界CO2萃取法与水蒸气蒸馏法提取枸骨叶挥发油的GC-MS分析[J].贵州师范大学学报(自然科学版),2016,34(3):89-93.
[15]赵秀玲,朱帅.救心菜精油中主要成分的GC-MS分析[J].贵州师范大学学报(自然科学版),2017,35(2):65-69.
[16]邓娇,郑金萍. 6种莲花花瓣的挥发性物质成分的分析[J].贵州师范大学学报(自然科学版),2017,35(4):56-63.