首页|GC-IMS、GC-MS技术分析龙蒿挥发性成分

GC-IMS、GC-MS技术分析龙蒿挥发性成分

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采用气相色谱-离子迁移谱联用(gas chromatography-ion mobility spectrometry,GC-IMS)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术探究了龙蒿挥发性成分.结果表明,在天山南坡龙蒿生长发育过程中,精油逐渐积累.GC-IMS检测结果表明,龙蒿叶中含有35种挥发性有机化合物(volatile organic compounds,VOCs),其碳链在C2～C10,主要包括萜烯类6种、醛类12种、醇类4种、呋喃类1种、酯类3种、酮类5种、其他物质4种,且各挥发性成分存在差异.GC-MS检测结果表明,龙蒿精油中含有挥发性有机化合物54种,其碳链在C7～C32,其中含有萜烯类16种、醇类12种、酯类9种、酚类4种、醛类2种等,GC-MS检测出的有机化合物种类相对较多,相对分子质量较大.GC-MS和GC-IMS技术互为补充,可以更加全面获得龙蒿挥发性成分的综合信息,为龙蒿及其精油的开发利用和分析检测提供新思路.
Analysis of Volatile Components of Tarragon Based on GC-IMS and GC-MS
This study utilized gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS)to investigate the volatile components of tarragon.The results indicated that essential oil accumulation was a gradual process during the growth and development of tarragon on the southern slope of the Tianshan mountains.The detection results of GC-IMS showed that tarragon leaves contained 35 volatile organic compounds(VOCs)with carbon chains ranging from C2 to C10,mainly including 6 terpenes,12 aldehydes,4 alcohols,1 furan,3 esters,5 ketones,and 4 other substances,with significant differences among them.The detection of GC-MS identified 54 volatile organic compounds in tarragon essential oil,with carbon chains ranging from C7 to C32,including 16 terpenes,12 alcohols,9 esters,4 phenols,and 2 aldehydes etc.GC-MS detected a relatively large number of species with higher relative molecular weight.The complementary use of GC-MS and GC-IMS technologies can provide comprehensive information on the volatile components of tarragon,offering new research perspectives for the development,utilization,analysis and detection of tarragon and its essential oils.

tarragonvolatile componentsgas chromatography-ion mobility spectrometrygas chromatography-mass spectrometry

后春静、贾爽、柒梦阳、蔡文凯、户新宇、郭勤

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新疆理工学院能源化工工程学院,新疆阿克苏 843100

温州大学温州市微纳米电器件重点实验室,浙江温州 325035

龙蒿 挥发性成分 气相色谱-离子迁移谱 气相色谱-质谱

新疆维吾尔自治区自然科学基金青年科学基金项目新疆维吾尔自治区自然科学基金青年科学基金项目科技兴阿项目新疆维吾尔自治区天山创新团队计划项目大学生创新创业训练计划项目大学生创新创业训练计划项目大学生创新创业训练计划项目温州市科协项目温州市科协项目

2023D01C2212021D01B422021-232021D14013S202313558008S202313558013JWSC2022156kjfw04kjfw37

2024

10.12441/spyswjs.20230422001

食品与生物技术学报
江南大学

食品与生物技术学报

CSTPCD北大核心
影响因子：0.674
ISSN：1673-1689
年,卷(期)：2024.43(6)
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