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为鉴定不同产地黑果枸杞中的挥发性成分,本文采用固相微萃取与气相色谱-质谱联用技术相结合,以新疆红枸杞为对照组,对新疆和青海两种产地的黑果枸杞进行挥发性组分分析比较。结果:3种样品中共鉴定出50种物质,其中包括酯类19种,酮类6种,烯类5种,芳烃类4种,烷烃类2种,醛类8种,醇类2种,酸类3种和醚类1种。其中新疆黑枸杞挥发性组分最多,为33种,青海黑枸杞28种,新疆红枸杞26种,3种样品共有成分9种。不同产地对黑果枸杞挥发性组分种类和含量的影响较大,新疆和青海黑枸杞以酯类和烷烃化合物为主,而新疆红枸杞的挥发性组分则以烷烃和醛类为主。本研究对黑果枸杞的开发及利用具有一定的理论指导意义。
In order to identify the volatile components of Lycium barbarum in different areas, this paper uses the combination of solid-phase microextraction and gas chromatography-mass spectrometry, with Xinjiang Red Wolfberry as the control group, Volatile components analysis and comparison. Results: A total of 50 substances were identified in the three samples, including 19 kinds of esters, 6 kinds of ketones, 5 kinds of alkenes, 4 kinds of aromatic hydrocarbons, 2 kinds of alkanes, 8 kinds of aldehydes, 2 kinds of alcohols, 3 species and 1 species of ether. Among them, Xinjiang black medlar had the highest volatile components of 33 species, 28 species of Qinghai black medlar, 26 species of Xinjiang red medlar, and 9 species of the three species. Different producing areas have a great influence on the types and contents of the volatile components of Lycium chinense in Guizhou province. Ester and alkane compounds are the main components of Lycium barbarum in Xinjiang and Qinghai, while the volatile components of Lycium barbarum in Xinjiang are mainly alkanes and aldehydes. This study has some theoretical significance for the development and utilization of Chinese wolfberry.