甘肃主栽杏果实品种间香气成分的固相微萃取-气质联用分析  

Analysis of aroma components in apricot cultivars in Gansu province by solid phase micro-extraction-gas chromatgraphy-mass spectrometry

作　　者：周围[1] 魏玉梅[1] 杨敏[1] 王一帆[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院

出　　处：《分析试验室》2008年第8期40-44,共5页Chinese Journal of Analysis Laboratory

摘　　要：用顶空固相微萃取(Head-space solid-phase microextractions,HS-SPME)和气相色谱质谱(Gas chromatgraphy mass spectrometrometry,GC-MS)联用技术对杏果实不同品种间香气成分进行分离鉴定,比利时杏、李广杏、大接杏、张公圆杏、曹杏、李杏分别测出61、58、56、59、53、59种成分,各占总峰面积的86.92%、94.6%、82.61%、84.75%、93.92%、77.85%。主要成分为醇类、醛类、酯类、酮类化合物。相同成分有40种化合物,这些成分共同构成杏果实的香味,但其量在6个品种间存在差异。Aromatic components in six apricot cultivars were analyzed by combining headspace solid phase micro-extraction with GC-MS method. ＂Bilishi＂, ＂Liguang＂, ＂Dajie apricot＂, ＂Zhanggongyuan＂, ＂Cao apricot＂, ＂Li apricot＂ were extracted. The results showed that there were 61, 58, 56, 59, 53 and 59 aroma components in six cultivars, representing 86.92%, 94.6%, 82.61%, 84.75%, 93.92%, and 77.85% of the total peak area, respectively. Esters, alcohols, aldehydes and ketones were the major constituents. All of 40 constituents were found to be common in the six cultivars, and they formed the characteristic aroma of apricot fruits, but their relative contents showed considerable differences.

关 键 词：顶空-固相微萃取 气相色谱-质谱联用 杏果实 香气成分 

分 类 号：O657.63[理学—分析化学]