基于GC-MS法的离心浓缩椰浆风味成分及脂肪酸组成分析

选取气相色谱-质谱仪对离心浓缩椰浆样品的挥发性香气物质和脂肪酸的类型、含量进行研究。结果表明,共检测出20种香气成分,分为7大类化合物,包括酯类7种、有机酸3种、酮类3种、醇类4种、醛类1种、醚类1种、芳香族化合物1种。在检出的香气物质中,酯类所占比例最大,达60.50%,其次为酸类,所占比例为15.52%,酮类所占比例为12.78%。共鉴别出脂肪酸组分8种,其中饱和脂肪酸5种,约占总含量的72.31%,分别是葵酸(8.40%)、月桂酸(54.60%)、肉豆蔻酸(18.99%)、棕榈酸(8.68%)和硬脂酸(3.40%);不饱和脂肪酸3种,约占总含量的27.69%,分别为棕榈一烯酸(0.08%)、油酸(4.93%)、亚油酸(0.92%)。浓缩椰浆中脂肪酸的主要组分为月桂酸。本研究结果为浓缩椰浆的深入研究提供了一定的理论依据。

Analysis of Aromatic Compounds and Fatty Acids Composition in Concentrated Coconut Milk by Centrifugation Using GC-MS

The flavor and fatty acid composition of coconut milk concentrate were analyzed and identified by gas chromatography-mass spectrometry(GC-MS). The results showed that 20 aroma components were identified in coconut milk concentrate, including 7 esters, 3 organic acids, 3 ketones, 4 alcohols, one aldehydes, one ethers and one aromatic. Esters ranked the highest proportion of 60.50%, and acids 15.52%,ketones 12.78%. 8 fatty acids were isolated and identified from coconut milk concentrate. Five saturated fatty acids accounted for 72.31%of the total fatty acids, including decanoic acid(8.40%), lauric acid (54.60%), myristic acid (18.99%), palmitic acid (8.68%)and stearic acid (3.40%); Meanwhile, three unsaturated fatty acids accounted for 27.69%, including palm olefine acid (0.08%), oleic acid (4.93%), linoleic (0.92%). The main fatty acid component of coconut milk concentrate was lauric acid. The results would provide foundation for the further research on coconut milk concentrate.