保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立

被引：65

作者：

林杰 ^{[1
,2
]}

陈莹 ^{[3
]}

施元旭 ^{[1
]}

王校常 ^{[1
]}

机构：

[1] 浙江大学茶学系

[2] 浙江农林大学农业与食品科学学院,浙江省农产品品质改良技术研究重点实验室

[3] 杭州市质量技术监督检测院

来源：

茶叶科学 | 2014年 / 34卷 / 03期

关键词：

保留指数; 茶叶; 挥发物; HS-SPME; 保留指数库;

D O I：

10.13305/j.cnki.jts.2014.03.008

中图分类号：

TS272.5 [各种茶]; O657.63 [质谱分析];

学科分类号：

070302 [分析化学]; 100403 [营养与食品卫生学];

摘要：

采用气相色谱/质谱联用(GC-MS)技术,分别应用正构烷烃(n-alkanes)混标和分析物中的正构烷烃对茶叶保留指数(RI)进行了测定,得到的保留时间相对碳数的线性相关系数(R2)均超过了0.99,证实了两种保留指数测定方法的可靠性。在谱库检索的基础上结合保留指数法,龙井茶香气成分的鉴定率从46.67%提高到74.67%,大多数物质可得到完全鉴定。同时,保留指数能对质谱匹配过程中存在的同分异构体进行有效的鉴定,提高物质定性的准确性,使物质鉴定效率大大提高。归纳相关文献数据,构建了HP-innowax色谱柱的保留指数库,提高了利用HP-innowax色谱柱进行挥发物分析的效率。

引用

页码：261 / 270

页数：10

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