顶空固相微萃取气—质联用分析香蕉的香气成分  

Determination of Volatiles in Harvested Banana Fruit by HS-SPME and GC-MS

作　　者：朱虹[1] 陈玉芬[2] 李雪萍[1] 李军[1] 韩冬芳[1] 陈维信[1] 

机构地区：[1]广东省/广州市果蔬保鲜重点实验室华南农业大学园艺学院,广州510642 [2]华南农业大学测试中心,广州510642

出　　处：《园艺学报》2007年第2期485-488,共4页Acta Horticulturae Sinica

基　　金：农业部科技项目(2006-G32);广东省自然科学基金团队项目(06200670);国家自然科学基金-广东联合基金项目(U0631004)

摘　　要：采用顶空固相微萃取技术提取不同成熟阶段香蕉的香气成分,再经气质联用进行分析鉴定。着重研究3种极性不同的萃取头对香蕉香气成分萃取的影响,优化了分析条件,建立了稳定的萃取与气质联用分析测定的方法。研究结果表明,香蕉处于不同成熟阶段香气成分的种类和相对含量具有明显差异,在香蕉绿熟阶段分析测定适宜采用DVB/CAR/PDMS型萃取头,黄熟阶段采用PDMS型萃取头,过熟阶段采用CW/DVB型萃取头。The headspace solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry （ GC - MS） was used for the determination of volatiles in harvested banana fruit （ Musa spp. ‘ Baxi＇ ） during ripening. The fiber coating, as one of the main parameters that influence the extraction effect, was extensively studied and optimized. A steady method of HS - SPME coupled with GC - MS for banana vola- tiles determination was established. The results showed that the constituent and amount of volatiles in banana fruit were shown to be of great difference during ripening. Therefore, it was very necessary and important to select appropriate fibers and optimize GC - MS condition for the extraction and determination of volatiles in banana at different stages of ripening.

关 键 词：香蕉 香气成分 顶空—固相微萃取 气质联用 

分 类 号：S668.1[农业科学—果树学]