【作者】 陈房姣； 苏越；

【Author】 Chen Fang-jiao;Su Yue;Research Center for Health and Nutrition, Shanghai University of Traditional Chinese Medicine;

【机构】 上海中医药大学健康营养研究室；

【摘要】 目的:枸杞含糖量高,高温导致糖热解,同时生成大量水,影响痕量挥发性组分分析,而常规顶空提取在常温时无法满足挥发性成分含量较低的样品的检测限要求,因而采用灵敏度极高的顶空捕集阱气相色谱质谱法在常温下分析枸杞挥发性成分;方法:在30℃条件下对枸杞挥发性成分进行多次提取(17次),每次提取的组分都富集在捕集阱中(Tenax TA and Tenax GR,1:1),最后所有富集到的组分经热解析进入色谱柱进行分离;结果:经谱图检索,保留指数确证及准确质量测定,共定性得57个化合物,该方法提高了检测灵敏度及定性准确性;结论:顶空捕集阱气相色谱质谱法在高糖样品痕量挥发性成分分析中极具优势。更多还原

【Abstract】 objective:The total saccharides content of Lycium barbarum L. is considerably high, high temperature would result in saccharides decomposing and then a large amount of water emerging. Moreover, the volatile compounds from the fruit of Lycium barbarum L.are rather low in concentration. Hence, it’s difficult for conventional headspace method to investigate the volatile compounds from the fruit of Lycium barbarum L. Since the headspace-trap gas chromatography-mass spectrometry is an excellent method for trace analysis, a headspace-trap gas chromatography-mass spectrometry method based on low temperature(30℃) enrichment and multiple headspace extraction was developed to explore the volatile compounds from the fruit of Lycium barbarum L. Methods: The headspace of the sample was extracted 17 cycles at 30℃. Each time, the compounds extracted were concentrated in the trap(Tenax TA and Tenax GR, 1:1). Finally, all the volatile compounds were delivered into gas chromatography after thermal desorption.Results: With the method described above, a total of 57 compounds were identified. The identification was completed by mass spectral search, retention index and accurate mass measurement. Conclusion: HS-trap techniques couple with GC-MS is an effective method for identifying low level concentration volatile compounds in high saccharides content matrix.更多还原