芒果中香气成分的GC-MS分析  

ANALYSIS OF AROMA COMPONENTS OF MANGGO FRUIT BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

作　　者：王花俊[1] 李光照[1] 黄鸿勋 张峻松[1] 刘利锋[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]新疆卷烟厂技术中心,新疆乌鲁木齐833200 [3]颐中烟草集团技术中心,山东青岛266021

出　　处：《食品研究与开发》2007年第10期142-145,共4页Food Research and Development

摘　　要：采用同时蒸馏萃取法,提取芒果果实中的香气成分,经气相色谱-质谱联用仪对芒果挥发性香味化合物进行分离和鉴定,确认了其中的68种成分,占总质量分数的96.51%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:异松油烯(44.86%),3-蒈烯(7.06%),棕榈酸(6.04%),亚麻酸(3.44%),4-蒈烯(3.14%),柠檬烯(2.44%),α-水芹烯(2.95%)等。The aroma components of Manggo fruit were extracted by simultaneous distillation and extraction equipment （SDE）. These aroma components were isolated and identified by capillary GC-MS method, and 68 compounds were identified, amounting to total massfraction of 96.51%. The relative contents of constitutes were determined by area normalizing method. The main flavor compounds were： terpinolene （44.86 % ）, 3-carene （7.06 % ）, palmitic acid（ 6.04 % ）, linolenic acid （ 3.14 % ）, 4-carene （ 3.14 % ）, limonene （ 2.44 % ）, α-Phellandrene（2.95 % ）etc.

关 键 词：芒果 香气成分 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]