大久保桃果实香气成分的气相色谱-质谱分析  

Detection of the Aroma Components in‘Okubao'Peach by Headspace Solid-phase Micro-Extraction and GC/MS

作　　者：邓翠红[1] 韩涛[1] 李丽萍[2] 杨柳 张海英[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京电子科技职业学院,北京100176 [3]农业新技术应用重点实验室,北京102206

出　　处：《保鲜与加工》2015年第5期52-56,共5页Storage and Process

基　　金：北京农学院果蔬贮藏加工营养安全团队项目(2015YJS034)

摘　　要：采用顶空固相微萃取技术与气相色谱-质谱(HS-SPME-GC-MS)检测结合,分析大久保桃果实(Prunus persica L.)的香气成分。共鉴定出41种物质,主要是一些挥发性醇类、醛类、酮类、酯类、内酯类和其他类化合物;其中主要的香气物质为二氢-β-紫罗兰酮、十二醇、反-2-己烯醛、苯甲醛、2,6-二叔丁基-对甲基苯酚、γ-癸内酯、δ-癸内酯、十二烷、软脂酸异丙酯、邻苯二甲酸二丁酯、β-紫罗兰酮等;在这些香气成分中,4个主要内酯类物质γ-癸内酯(5.22%)、δ-癸内酯(3.52%)、软脂酸异丙酯(3.29%)和邻苯二甲酸二丁酯(3.10%)共占桃果实总香气成分的15.13%,而总酯类物质占桃果实总香气成分的28%,是大久保桃果实果香香气的重要贡献者,2个酮类物质二氢-β-紫罗兰酮和β-紫罗兰酮占桃果实总香气成分的近20%,对大久保桃果实果香香气的贡献值得关注。Headspace solid-phase and micro-extraction combined with GC/MS（HS-SPME-GC-MS） were employed to detect main aroma components in ‘Okubao＇ peach fruit（Prunus persica L.）. The results showed that, 41 kinds of compounds were identified from the aroma components in ‘Okubao＇ peach fruit, and they were alcohols, aldehydes,ketones, esters, lactones, etc. The main aroma components of peach fruits were dihydr-betaonol, 1-dodecanol,（E）-2-hexenal, benzaldehyde, butylated hydroxytoluene, γ-decalactone, δ-decalactone, dodecane, isopropyl palmitate, dibutyl phthalate, β-ionone, etc. In these aroma components, the four main lactones including γ-decalactone（5.22%）, δ-decalactone（3.52%）, isopropyl palmitate（3.29%）, and dibutyl phthalate（3.10%） were 15.13% of the total aroma components of peach, and all of the esters accounted for 28% of the aroma components, which were the important contributors to aroma in ‘Okubao＇ peach fruit. The 2 ketones, Dihydr-betaonol and β-ionone, accounted for nearly 20% of the aroma components, which should paid attentions on their contribution for the aroma components.

关 键 词：大久保桃 香气成分 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：S662.1[农业科学—果树学]