猕猴桃果汁香气物质的固相微萃取GC/MS分析  

Analysis of aromatic components in juice of kiwifruit by SPME/GC/MS

作　　者：史亚歌[1] 岳田利[1] 刘拉平[1] 张晓荣[1] 李芳芳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第9期189-194,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：农业科技跨越计划项目(2005);陕西省重大科技专项项目(2006KZ09-G1);国家"十一五"科技支撑计划项目(2006BAK02A24);教育部新世纪优秀人才与支撑计划项目

摘　　要：为了对猕猴桃果汁加工品质的控制提供科学依据,选用陕西周至县的秦美和眉县的海沃德猕猴桃,榨汁、酶解后取果汁样品,采用固相微萃取法提取、富集果汁中香气物质,经GC/MS分离与分析,共鉴定出120种化合物,其中秦美果汁含有97个组分、海沃德果汁含有101个组分。不同品种果汁中主要香气物质构成种类基本相同,其含量分布存在差异。乙酸乙酯、乙醇、丁酸甲酯、丁酸乙酯、己酸乙酯、乙酸己酯、正己醇、(E)-2-己烯-1-醇等化合物是猕猴桃果汁中的主要香气物质,对猕猴桃果汁特征风味的形成具有重要作用。In order to provide the scientific technology of quality control in the kiwifruit juice processing,the aromatic components in juice of kiwifruit were extracted by SPME and analyzed by GC/MS. About 120 different compounds were isolated and identified from two varieties of samples and included 97 constituents of Qingmei（from Zhouzhi, Shaanxi）, and 101 constituents of Haiwode（from Meixian, Shaanxi）. The types of main compounds in two varieties were similar,but the content of different compounds was different. As the main aromatic components in juice of kiwifruit, Ethyl Acetate, Ethanol, Butanoic acid, methyl ester, Butanoic acid, ethyl ester, H exanoic acid, ethyl ester, Acetic acid, hexyl ester, and 2- H exen- 1-ol, （E）-, etc. contributed significantly to the particular flavor of kiwifruit juice.

关 键 词：猕猴桃果汁 香气物质 固相微萃取 GC/MS分析 

分 类 号：S663.4[农业科学—果树学]