本文選題：核桃仁　切入點：固相微萃取　出處：《中藥材》2016年10期

【摘要】：目的:優(yōu)選核桃仁揮發(fā)性芳香物質成分的固相微萃取條件,并利用GC-MS法對比分析新疆產新鮮核桃仁與酸敗核桃仁樣品的芳香物質成分。方法:采用單因素試驗和正交試驗設計優(yōu)化固相微萃取條件,利用GC-MS分析對比新鮮核桃仁與酸敗核桃仁的成分。結果:優(yōu)選得到的固相微萃取條件為:采用75μm CAR/PDMS萃取頭,取樣量為2.0 g,萃取溫度為60℃,萃取時間為30 min。分別從新鮮核桃仁和酸敗核桃仁中分離鑒定了28種和33種揮發(fā)性成分。結論:該實驗優(yōu)選的萃取方法簡單、可行,可用于核桃仁中揮發(fā)性芳香物質的萃取。
[Abstract]:Objective: to optimize the conditions of solid-phase microextraction of volatile aromatic compounds from walnut kernel. GC-MS method was used to compare and analyze the aromatic components of fresh walnut kernel and rancid walnut kernel samples from Xinjiang. Methods: single factor test and orthogonal design were used to optimize the conditions of SPME. The composition of fresh walnut kernel and rancid walnut kernel were analyzed by GC-MS. Results: the optimum conditions of solid-phase microextraction were as follows: the extraction head was 75 渭 m CAR/PDMS, the sample quantity was 2.0 g, the extraction temperature was 60 鈩，

本文編號：1680347