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采用顶空固相微萃取气质联用分析了桂皮的挥发性香味成分,讨论了萃取时间、萃取温度对所鉴定出的化合物数量和百分含量的影响,从而得到了固相微萃取的优化条件为:萃取时间30 min,萃取温度60℃,色谱分离得到50种挥发性成分,42种可被鉴定,其主成分为肉桂醛(59.712%),另外其它含量较高的成分有萜烯类(16.698%),2-邻甲氧基肉桂醛(12.705%),2,3-二氢苯并吡喃-4-酮(3.011%)等。
The volatile aroma components of cinnamon bark were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS / MS). The effects of extraction time and extraction temperature on the amount and percentage of compounds identified were discussed. The optimal conditions As follows: extraction time was 30 min, extraction temperature was 60 ℃, 50 volatile components were separated by chromatography, 42 were identified, the main component was cinnamic aldehyde (59.712%), and the other components with higher content were terpenes 16.698%), 2-o-methoxycinnamaldehyde (12.705%), 2,3-dihydrobenzopyran-4-one (3.011%) and the like.