血橙果实香气成分的气相色谱-质谱分析  

Analysis of Aroma Components in Blood Orange Fruit by Gas Chromatography-Mass Spectrometry

作　　者：乔宇[1] 谢笔钧[1] 柴倩[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《质谱学报》2008年第1期1-5,9,共6页Journal of Chinese Mass Spectrometry Society

基　　金：农业部农业结构调整重大技术研究专项项目(04-09-03B);湖北省重点科技攻关项目(2005AA201C68);国家948项目(2006-Z-25)

摘　　要：采用顶空固相微萃取对血橙的香气成分进行提取,用两个不同极性的色谱柱(HP-5和DB-WAX)进行分离,利用气相色谱-质谱联用技术对香气成分进行分析。在DB-WAX柱上鉴定出32种组分,HP-5柱共鉴定出45种主要化合物,占总峰面积的71.96%,主要成分为:柠檬烯(56.6%)、乙醇(4.24%)、巴伦西亚桔烯(2.06%)、β-月桂烯(1.73%)、丁酸乙酯(0.92%)、反式-2-己烯醛(0.75%)。HP-5柱更适合血橙香气成分的分离。The aroma components of blood orange fruit were extracted by headspace solid phase microextraction and investigated by gas chromatography-mass spectrometry with two GC columns of different polarity （HP-5 and DB-WAX）. 32 compounds were identical with the compounds separated on DB-WAX column. 45 major volatile compounds were identified on HP-5 column, which accounted for 71.96% of total peak areas. The main components arelimonene（56. 6%）, ethanol （4. 24%）, valencene（2. 06%）,β-myrcene（1. 73%）, ethyl butanoate（0. 92%）, （E）-2-hexenal（0.75%）. The HP-5 column is more suitable for separation of aroma compounds in blood orange fruit.

关 键 词：血橙 塔罗科 香气 顶空固相微萃取 气相色谱-质谱法 

分 类 号：O657.63[理学—分析化学]