基于SPME的样品前处理对GC-MS检测草莓香气的影响  

Effects of Sample Pretreatment Methods on Analysis of Strawberry Fragrance Using GC-MS with Headspace Solid-phase Microextraction

作　　者：张晋芬[1] 庞维珏[1] 冷平[2] 沈伟[1] 徐华龙[1] 

机构地区：[1]复旦大学化学系,上海200433 [2]中国农业大学果树学系,北京100083

出　　处：《精细化工》2009年第4期382-385,411,共5页Fine Chemicals

基　　金：北京市科技计划(D0706002000091)资助项目~~

摘　　要：采用顶空固相微萃取(SPME)和气相色谱-质谱(GC-MS)联用技术,探讨了萃取头极性、不同样品制备方法对该技术测定草莓中主要香气成分的影响。结果表明,低温液相处理样品后再用CAR/PDMS萃取头30℃顶空萃取40min,测得的草莓主要香气物质达25种、占总峰面积的95%以上;通过对新鲜草莓及过熟草莓的分析发现,新鲜草莓的主要香气物质为醛类,相对质量分数77.88%,草莓过熟,醛类成分减少,酯类成分增加,其中,丁酸酯和己酸酯代表了过熟草莓的特征香气。The head space-solid phase microextraction （HSPME） and gas chromatography-mass spectrometry （ GC - MS） method were used to measure the fragrant fraction of strawberry. The effects of the extracting fibers and the sample pretreatment methods on the analysis of strawberry fragrance were investigated. The strawberry samples were treated by low HSPME using a CAR/PDMS fiber at 30℃for 40 min. 25 temperature liquid extraction followed by fragrant components were detected, which constituted 95% of the total area. The comparison between the fragrant profiles of the freshly picked and post-harvest berries showed that the relative mass fraction of aldehyde compounds in the freshly picked strawberry samples was more than 77.88%. The aldehyde content decreased in the post-harvest berries, while the ester content increased upon storage. Butyric ester and caproie acid ester were tentatively identified as the predominant esters found in the post-harvest berries.

关 键 词：样品制备 萃取头 草莓 香气成分 固相微萃取 色谱-质谱联用 

分 类 号：S668.4[农业科学—果树学]