MAE-SPME联合提取GC-MS检测草莓果实中的香气成分  

Analysis of Strawberry Volatiles Using GC-MS with MAE-SPME

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8期787-792,832,共7页Fine Chemicals

基　　金：北京市科技计划(D0706002000091)资助项目~~

摘　　要：分别采用溶剂萃取法(SE)、固相微萃取法(SPME)和微波辅助-固相微萃取(MAE-SPME)联用技术等前处理方法提取草莓果实中香气物质,通过气相色谱-质谱(GC-MS)联用仪对挥发性成分进行了分离鉴定。结果表明,不同的前处理方法所得结果相差甚远,MAE-SPME联用技术前处理方法提取后,可鉴定到85种化合物,其中酯类53种,其他依次是醛类、酮类、醇类、酸类、醚类、烯烃、芳香烃和杂环化合物等;而用SE法、SPME法提取,分别仅鉴定到26种和16种香气物质。说明微波辅助-固相微萃取两种技术联用,是一种能较好地提取果蔬中香气物质的样品前处理技术。The effects of three sample pretreatment methods, i. e. the solvent extraction （ SE）, the solid-phase microextraction （SPME） and the microwave-assisted solid-phase microextraction （ MAE - SPME） were investigated on the analysis of strawberry volatiles with the gas chromatography-mass spectrometry （ GC - MS） method. By MAE - SPME, 85 volatile components were detected, of which ,53 components were esters and the rest were aldehydes, ketones, alcohols,organic acids, ethers, alkenes, aromatics, heterocyclic compound and so on. Meanwhile,26 and 16 volatile components were detected with SE and SPME respectively. The results indicated that MAE - SPME is a better method for extracting aroma components from fruist.

关 键 词：样品制备 微波辅助-固相微萃取 草莓 香气成分 气相色谱-质谱联用 香料与香精 

分 类 号：S668.4[农业科学—果树学]