MAE–HS-SPME联合萃取GC-MS分析肉桂香气成分

Analysis of Aroma Components from Cinnamon by Microwave-assisted Extraction Coupled to Headspace Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

摘要:

采用微波辅助萃取与顶空-固相微萃取联合(MAE–HS-SPME)的方法萃取肉桂中香气成分，用气相色谱-质谱（GC-MS）法进行分析，并将分析结果与同时蒸馏萃取法（SDE）和HS-SPME 法对比。结果表明，MAE–HS-SPME的最佳条件为：称取10 g样品，加入100mL 去离子水，微波功率为120W，用100 ?m PA萃取头萃取4.5 min，250 ℃解吸20 s。GC-MS分析确认了其中62种成分，占总峰面积的95.60%；三种萃取方法所得肉桂中主要香气成分基本相同，均为桂醛、?-荜澄茄烯、反式茴香脑和4,7-二甲基-1-异丙基-[1α,4aα,8aα]-1,2,4a,5,6, 8a-六氢萘等。MAE–HS-SPME法几乎可以得到另外两种方法鉴定出的所有成分，分别比HS-SPME和SDE法多出18种和26种成分。说明MAE–HS-SPME是一种分析肉桂中香气物质的高效的样品前处理方法。

Abstract:

The pretreatment technique of microwave-assisted extraction coupled to headspace solid-phase microextraction (MAE–HS-SPME) was investigated on the extraction of aroma components from Cinnamon. The extracted volatiles were analyzed by gas chromatography-mass spectrometry(GC-MS) method, and the determination results were compared with that of simultaneous distillation and extraction (SDE) and HS-SPME methods. The results showed that the optimal extraction conditions of MAE–HS-SPME were extracting 4.5min at 120W microwave power from 10 g sample in 100mL deionized water using a 100 ?m polyacrylate (PA) fiber, and then desorbing for 20 s at 250 ℃. The GC-MS analysis results showed that 62 components were identified and accounted for 95.60% of the total peak areas. The main volatiles were the same as that separated from HS-SPME fiber and SDE method. The main volatiles were 3-phenyl-2-propenal, ?-cubebene, 1-methoxy-4-[1-propenyl]-benzene, 4,7-dimethyl-1-[1-methylethyl]-1,2,4a,5,6,8a- hexahydro-naphthalene, etc. The components extracted by MAE–HS-SPME covered almost all the components extracted by HS-SPME and SDE. The total number of the components extracted by MAE–HS-SPME was 18 more than that extracted by HS-SPME and 26 more than that extracted by SDE. The results indicated that MAE–HS-SPME is a high performance pretreatment method for the analysis of aroma components in Cinnamon.