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食品与发酵工业  2020, Vol. 46 Issue (8): 239-245    DOI: 10.13995/j.cnki.11-1802/ts.022968
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
优化顶空固相微萃取/气相色谱-质谱联用方法测定蜂王浆挥发性化合物
王娇1, 李玉新2, 赵保堂1, 何兴芬1, 张俊1, 张兆云1, 杨富民1*
1 (甘肃农业大学 食品科学与工程学院,甘肃 兰州, 730070)
2 (甘肃省农业科学院 农产品贮藏加工研究所,甘肃 兰州,730070)
Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly
WANG Jiao1, LI Yuxin2, ZHAO Baotang1, HE Xingfen1, ZHANG Jun1, ZHANG Zhaoyun1, YANG Fumin1*
1 (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
2 (Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
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摘要 为准确测定蜂王浆中挥发性化合物的含量,对顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)的萃取温度、萃取时间、样品量、饱和NaCl溶液的添加量在单因素试验的基础上,通过响应面设计进行了萃取条件的优化;依据优化的萃取条件,采用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)测定了5种不同来源蜂王浆中的挥发性化合物。结果表明,萃取温度62 ℃、萃取时间60 min、蜂王浆2 g、饱和NaCl溶液添加量为1 mL时,总峰面积最大,萃取效果好。5种不同来源蜂王浆共检出了48种挥发性化合物,其中共有的化合物有16种,多为酸、酯和醛类等化合物,但其含量不同,这些共有化合物可能与蜂王浆的特征风味有关。研究结果为蜂王浆挥发性化合物检测和应用提供了参考。
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王娇
李玉新
赵保堂
何兴芬
张俊
张兆云
杨富民
关键词:  蜂王浆  顶空固相微萃取  气相色谱-质谱  挥发性化合物    
Abstract: A headspace (HS)/solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) method was developed to accurately determine the profiles of volatile compounds from royal jelly based on the single-factor tests of extraction temperature and time, sample size, saturated NaCl solution addition. The optimization of the extraction conditions was carried out by response surface methodology. According to optimized extraction conditions, volatile compounds in royal jelly from five different sources were determined by gas chromatography-mass spectrometry (GC-MS). The analytical conditions of the optimized HS-SPME method were: extraction temperature 62 ℃, extraction time 60 min, 2 g royal jelly, 1 mL saturated NaCl solution. Under this extraction condition, the total peak area was the largest. The GC-MS analysis allowed the identification of 48 volatile compounds in five royal jelly. The 16 common volatile compounds in the samples were rich in acid, ester and aldehyde compounds, but their content was varied. These common compounds may be related to the characteristic flavor of royal jelly. The results could be used for the detection and application of volatile compounds in royal jelly.
Key words:  royal jelly    HS-SPME    GC-MS    volatile components
收稿日期:  2019-12-04                出版日期:  2020-04-25      发布日期:  2020-02-01      期的出版日期:  2020-04-25
基金资助: 甘肃省科技计划重点研发计划 (18YF1NA076);甘肃特色农畜产品加工技术研究(GSAU-ZL2015-048);蜂产品深加工技术研发与应用
作者简介:  硕士研究生(杨富民教授为通讯作者,E-mail:yfumin@163.com)
引用本文:    
王娇,李玉新,赵保堂,等. 优化顶空固相微萃取/气相色谱-质谱联用方法测定蜂王浆挥发性化合物[J]. 食品与发酵工业, 2020, 46(8): 239-245.
WANG Jiao,LI Yuxin,ZHAO Baotang,et al. Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly[J]. Food and Fermentation Industries, 2020, 46(8): 239-245.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022968  或          http://sf1970.cnif.cn/CN/Y2020/V46/I8/239
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