顶空固相微萃取GC-MS法分析益母草蜂蜜的挥发性风味物质

Objective: To study the volatile flavor substances in Leonurus honey. Method: The volatile flavor substances were extracted by headspace solid-phase microextraction (HS-SPME) and determined by GC-MS. The GC-MS data were resolved by automated mass spectral deconvolution and identification system (AMDIS) to obtain the purified mass spectra of the compounds. The compounds were identified by the standard mass spectrum library retrieval and retention index，and theDetermination of volatile flavor substances from Leonurus honey by headspace solid-phase micro extraction coupled with GC-MS quantification was performed by peak area normalization. Results: A total 101 constituents amounting to 94. 03% were qualitatively identified. The most abundant compounds in volatile flavor substances were aldehydes and alcohols, amounting to 33.01% and 30.65%, respectively. Among them, benzaldehyde (8.88%), followed by furfural (6.13%), dehydrolinalool (4.47%) and phenylethyl alcohol (4.33%) were the main constituents. Conclusion: The study provides scientific foundations for further research of the quality identification and pharmacological research of Leonurus honey.