顶空固相微萃取-气相色谱-质谱联用分析库尔勒香梨花序香气成分  

Analysis of Aroma Components of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli' Inflorescence by Headspace Solid Phase Micro-Extraction Coupled to Gas Chromatography-Mass Spectrometry

作　　者：张军[1,2] 刘建福[3] 范勇[3] 马泽鑫[3] 李疆[1] 

机构地区：[1]新疆农业大学林学与园艺学院,新疆乌鲁木齐830052 [2]新疆农业职业技术学院园林科技分院,新疆昌吉831100 [3]新疆巴州质量技术监督局,新疆库尔勒841000

出　　处：《食品科学》2016年第2期115-120,共6页Food Science

基　　金：国家林业公益性行业科研专项(201304701-1);新疆农业职业技术学院资助课题(XJNZYKJ201519)

摘　　要：建立库尔勒香梨花序香气成分的顶空固相微萃取-气相色谱-质谱定性定量方法。花序样品分别经固相微萃取PDMS、CAR/PDMS萃取头富集,经气相色谱梯级升温分离后,进入电子电离源单级扫描质谱,经质谱图库检索定性、归一化法定量。结果表明:2个萃取头最佳富集香气的条件为梨花样品量4 g、萃取温度40℃、萃取时间25 min,检测出不同花期共69种挥发性香气成分,其中包括酯类、醇类、油酸类和含杂原子化合物等。方法前处理简单、重复性好、分析时间短,能适用于梨花香气成分的测定。In this study, aroma components of the inflorescence of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli＇ were analyzed by using headspace solid phase microextraction（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS）. The aroma components of bud and blossom were enriched by using a PDMS and a CAR/PDMS SPME fiber, respectively, separated using gas chromatography by stepwise temperature programming, monitored by mass spectrometry using electron ionization source, qualified by mass spectral library retrieval, and quantitated by an area normalization method. The optimum extraction conditions were determined as follows： 4 g of samples were extracted for 25 min at 40 ℃. A total of 69 aroma components, including esters, alcohols, oleic acid and other compounds, were identified from different flowering stages. This method can be used to determine aroma components of Pyrus sinkiangensis Yü. cv.‘Korla Xiangli＇ inflorescence owning to simple sample pretreatment, good repeatability and short analysis time.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 库尔勒香梨花序 香气 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]