固相微萃取结合GC-MS分析鲜山楂果肉中的挥发性成分  

Analysis of Volatile Components in Fresh Hawthorn by Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

作　　者：高婷婷[1] 韩帅[1] 刘玉平[1] 田红玉[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品学院、食品风味化学北京市重点实验室,北京100048

出　　处：《食品科学》2013年第20期144-147,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2011BAD23B01)

摘　　要：采用固相微萃取提取鲜山楂果肉中的挥发性成分,并利用气相色谱-质谱联用对其挥发性物质成分进行分析。通过对比质谱数据和对比计算分离成分的保留指数与文献报道的保留指数,共鉴定出61种挥发性成分,其中酯类23种、烃类23种、醇类5种、醛类4种、酚类4种以及醚类2种。其中含量较高的有乙酸叶醇酯、乙酸己酯、辛酸甲酯、1-甲基-4-异丙烯基苯、乙酸反-2-己烯-1-醇酯、2-甲基丁酸己酯、2,6,10-三甲基十二烷及十四烷。从鉴定出的挥发性成分的香气特征可知,对新鲜山楂果肉香气贡献较大的是酯类。The volatile components of fresh hawthorn were extracted by solid-phase microextraction and analyzed by gas chromatography-mass spectrometry （GC-MS）. Sixty-one volatile compounds were identified by comparison of their retention indexes （RIs） with those of authentic standards or those previously reported in the literature, including 23 esters, 23 hydrocarbons, 5 alcohols, 4 aldehydes, 4 phenols and 2 ethers. The major volatile components were cis-3-hexenyl acetate, hexyl acetate, methyl octanoate, 1-methyl-4-（1-methylethenyl） benzene, trans-2-hexenyl acetate, hexyl 2-methylbutanoate, 2,6,10-trimethyldodecane and tetradecane. Based on the odor characteristics of identified components, it can be known that the ester compounds are characteristic volatile flavor components of fresh hawthorn.

关 键 词：山楂果肉 挥发性成分 固相微萃取 气相色谱-质谱联用 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]