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利用静态顶空萃取-气相色谱-质谱联用技术(GC-MS)建立了大豆花挥发性成分分离鉴定方法。大豆花样品中挥发性成分经静态顶空进样器提取,由气相色谱分离、质谱检测,NIST质谱数据库检索定性鉴定;面积归一化法定量测定。从5种大豆花中共分离鉴定出31种挥发性化合物,这些化合物主要为醇、酮、醛、烃、酯和呋喃类。其中对大豆花气味特征的主要贡献组分为醇和酮类化合物。不同品种大豆花中挥发性成分含量存在较大差异。
A method for the isolation and identification of the volatile components of soybean flower was established by static headspace extraction coupled with gas chromatography-mass spectrometry (GC-MS). The volatile components of soybean flower samples were extracted by static headspace sampler, separated by gas chromatography, detected by mass spectrometry and NIST mass spectral database, and quantified by area normalization method. A total of 31 volatile compounds were isolated and identified from five kinds of soybean flowers. The main compounds were alcohols, ketones, aldehydes, hydrocarbons, esters and furans. Among them, the major contributors to the characteristics of soybean flower odor are alcohols and ketones. There is a big difference in the content of volatile components in different varieties of soybean.