| 基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法 |
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| 引用本文： | 龙倩倩,林丽静,袁源,龚霄,李国鹏,马丽娜,李积华,黄苇. 基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法[J]. 热带作物学报, 2019, 40(1): 166-173. DOI: 10.3969/j.issn.1000-2561.2019.01.024 |
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| 作者姓名： | 龙倩倩 林丽静 袁源 龚霄 李国鹏 马丽娜 李积华 黄苇 |
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| 作者单位： | 1. 华南农业大学食品学院,广东广州 5106422. 中国热带农业科学院农产品加工研究所,广东湛江 5240013. 贵州省铜仁市食品药品检验检测所,贵州铜仁 554300 |
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| 基金项目： | 公益性行业(农业科研专项No. 201303077);广东省现代农业产业技术体系创新团队项目(2106LM2151) |
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| 摘 要： | 因西番莲果汁具有多种水果的浓郁香味,可建立更全面的气相色谱-质谱联用检测条件。利用气相色谱-嗅闻-质谱联用(GC-O-MS)技术确定西番莲果汁中14种香气主要挥发性成分,再结合顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析不同萃取条件下西番莲果汁的香气主要挥发性成分,建立萃取方法。通过实验分析,得到条件如下:未添加氯化钠的西番莲果汁,取汁量为0.5 mL,65μm DVB/PDMS萃取头,萃取温度40℃,萃取时间20 min,解吸时间5 min。鉴定得到62种挥发成分,包括酯类、醇类、烯类、酮类化合物,其中酯类化合物为71.58%,是西番莲果汁香气的主要贡献化合物类,此检测方法有效可行。
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| 关 键 词： | 西番莲 顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS) 香气成分 气相色谱-嗅闻-质谱联用(GC-O-MS) |
| 收稿时间： | 2018-01-18 |
Analysis Conditions of Volatile Aroma Components in Passion Fruit Juice by HS-SPME-GC-O-MS |
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| LONG Qianqian,LIN Lijing,YUAN Yuan,GONG Xiao,LI Guopeng,MA Lina,LI Jihua,HUANG Wei. Analysis Conditions of Volatile Aroma Components in Passion Fruit Juice by HS-SPME-GC-O-MS[J]. Chinese Journal of Tropical Crops, 2019, 40(1): 166-173. DOI: 10.3969/j.issn.1000-2561.2019.01.024 |
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| Authors: | LONG Qianqian LIN Lijing YUAN Yuan GONG Xiao LI Guopeng MA Lina LI Jihua HUANG Wei |
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| Affiliation: | 1. College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China2. Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China3. Tongren Institute for Food and Drug Control, Tongren, Guizhou 554300, China |
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| Abstract: | Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters (71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible. |
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| Keywords: | passion fruit head space-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME- GC-MS) volatile aroma components gas chromatography-olfactometry-mass spectrometry (GC-O-MS) |
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