固相微萃取法与水蒸气蒸馏法提取白胡椒挥发油成分的比较

摘要

The volatile constituents in white pepper extracted by two methods, the volatile constituents are identiffed and the quality feaction are determinated. The volatile oils of white pepper are extracted by the solidphase microextraction and the wet distillation, extraction method, the components are separated by gas chromatography and identified by mass-spectrometry respectively. 22 chemical components and 24 chemical components are identified by gas chromatography-massspectrometry （ GC-MS ） method respectively. The compounds from the volatile oils extracted by the two methods is different, the higher chemical components in the volatile oils are pinene, careen ,3,7-dimethyl-1,6-Octadien-3-ol and caryophyllene.%采用固相微萃取法和水蒸气蒸馏法提取白胡椒中挥发性化学成分，用气相色谱．质谱法确定挥发性化学成分结构及各化学成分在挥发油中的质量分数．分别鉴定出22种和24种化学成分．两种方法提取白胡椒挥发油中蒎烯、蒈烯、3，7-二甲基1，6-辛3-醇和石竹烯的含量均较高．