荔枝蜜香味成分的GC-MS分析
nalysis of aromatic components from Litchi Honey using GC-MS
目的：分析荔枝蜜的香味成分。方法：采用顶空-固相微萃取（HS-SPME）气相色谱-质谱联用（GC-MS）提取和分析荔枝蜜的香味成分。结果：从荔枝蜜中共分离出80个色谱峰，定性了其中的57个组分，占总面积相对含量的90.24%。醇类物质是荔枝蜜香味物质相对含量最高成分含，相对含量高达73.52%（26种），其次是酮类、酯类和醛类，相对含量分别为5.08%，4.62%和3.67%。结论：通过对荔枝蜜的香味成分分析，为其蜜源鉴定和质量控制研究提供科学依据。
Objective: To analyze aromatic components from Litchi Honey. Methods: The aromatic components were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. The compounds were identified by the standard mass spectrum library retrieval and quantification was performed by peak area normalization. Results: A total 80 chromatographic peaks were separated from Litchi Honey and 57 of those amounting to 90.24% were qualitatively identified. The most abundant compounds in aromatic substances were alcohols amounting to 73.52%, followed by ketones (5.08%), esters (4.62%) and aldehydes (3.67%). Conclusion: The study provides scientific foundations for further research of the biological origin and quality identification of Leonurus honey.
周枝凤、刘佩珊、赵之梦
植物学生物科学研究方法、生物科学研究技术香料工业、化妆品工业
荔枝蜜香味成分GC-MS
Litchi Honeyaromatic componentsGC-MS
周枝凤,刘佩珊,赵之梦.荔枝蜜香味成分的GC-MS分析[EB/OL].(2018-05-25)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/201805-231.点此复制
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