顶空固相微萃取-气相色谱质谱联用分析比较鲜/干高良姜挥发性成分

目的：比较鲜品和干品高良姜挥发性成分的异同，为其质量评价提供依据。方法：顶空固相微萃取（HS-SPME）结合气相色谱联用质谱法（GC-MS法）分析不同高良姜样品的挥发性成分。具体条件：SPME萃取头于样品瓶中80℃平衡10 min，再吸附20 min，250℃解吸5 min进样；GC分离采用HP-5MS毛细管柱（30 m×0.25 mm×0.25μm），载气为He气，柱流量1.0 mL·min^-1，柱温为程序升温（初始温度60℃，以4℃·min^-1的速率程序升温至116℃，保持20 min，以5℃·min^-1的速率程序升温至160℃，以20℃·min^-1速率提升至280℃，保持2 min）；质谱检测为EI离子源，电子能量70 eV，四极杆温度150℃，接口温度250℃，质量范围为m/z 50~500。结果：依据MS数据库及文献检索，共鉴定出主要化合物30个，主要为烯、醇类成分，其中桉油精、α-松油醇、石竹烯、α-香柑油烯及α-金合欢烯含量较高。新鲜和干燥高良姜挥发性成分的种类差异不大，但含量差异较为明显。干品高良姜中依然含有较高含量的桉油精，与高良姜干品浓烈的辛香味有关。结论：本法能够快速比较鲜/干高良姜中挥发性成分，为高良姜挥发性成分质控指标选择提供依据。

Objective: To analyze and compare the volatile components in fresh and dried Alpinia officinarum. Methods: The volatile components in Alpinia officinarum from Xuwen of Guangdong province was analyzed by using head space-solid phase microextraction(HS-SPME)coupled with GC-MS analysis(HS-SPME-GC-MS).The conditions were:SPME fiber(100 μm PDMS)was preconditioned at 80℃ for 10 min in the bottle with 50 mg sample, then extracion was perforned for 20 min, desorption was 5 min for injection. GC analysis was performed on HP-5MS capillary column(30 m×0.25 mm×0.25 μm)with high purity helium as carrier gas at the flow rate of 1.0 mL·min^-1. The column temperature was set as follow:started at 60℃ and then 4℃·min^-1 to 116℃ and held for 20 min, after that 5℃·min^-1 to 160℃, and finally 20℃·min^-1 to 280℃ and held for 2 min. EI-MS, the ionization energy was 70 eV, the inlet, ionization source temperature were 250℃ and 150℃, respectively. The scan range was m/z 50-500. The peak identification was based on MS data library and literature search and the content of individual component in each sample was compared. Results: About 30 volatile components in Alpinia officinarum were identified. Eucalyptol, α-terpineol, caryophyllene, α-bergamotene, α-farnesene were the major compounds. The volatile components in fresh and dried Alpinia officinarum were similar, but their contents were obviously different. Conclusion: This is a rapid method for investigation and comparison of volatile components in fresh/dried Alpinia officinarum, which is helpful to select the quality markers for analysis of volatile components in Alpinia officinarum.