基于GC-MS法的离心浓缩椰浆风味成分及脂肪酸组成分析  

Analysis of Aromatic Compounds and Fatty Acids Composition in Concentrated Coconut Milk by Centrifugation Using GC-MS

作　　者：桂青[1] 禤小凤[1,2] 

机构地区：[1]中国热带农业科学院椰子研究所/海南省椰子深加工工程技术研究中心,海南文昌571339 [2]海南大学食品学院,海南海口570228

出　　处：《热带农业科学》2016年第4期77-81,共5页Chinese Journal of Tropical Agriculture

基　　金：海南省重大科技项目(No.ZDZX2013011)

摘　　要：选取气相色谱-质谱仪对离心浓缩椰浆样品的挥发性香气物质和脂肪酸的类型、含量进行研究。结果表明,共检测出20种香气成分,分为7大类化合物,包括酯类7种、有机酸3种、酮类3种、醇类4种、醛类1种、醚类1种、芳香族化合物1种。在检出的香气物质中,酯类所占比例最大,达60.50%,其次为酸类,所占比例为15.52%,酮类所占比例为12.78%。共鉴别出脂肪酸组分8种,其中饱和脂肪酸5种,约占总含量的72.31%,分别是葵酸(8.40%)、月桂酸(54.60%)、肉豆蔻酸(18.99%)、棕榈酸(8.68%)和硬脂酸(3.40%);不饱和脂肪酸3种,约占总含量的27.69%,分别为棕榈一烯酸(0.08%)、油酸(4.93%)、亚油酸(0.92%)。浓缩椰浆中脂肪酸的主要组分为月桂酸。本研究结果为浓缩椰浆的深入研究提供了一定的理论依据。The flavor and fatty acid composition of coconut milk concentrate were analyzed and identified by gas chromatography-mass spectrometry（GC-MS）. The results showed that 20 aroma components were identified in coconut milk concentrate, including 7 esters, 3 organic acids, 3 ketones, 4 alcohols, one aldehydes, one ethers and one aromatic. Esters ranked the highest proportion of 60.50%, and acids 15.52%,ketones 12.78%. 8 fatty acids were isolated and identified from coconut milk concentrate. Five saturated fatty acids accounted for 72.31% of the total fatty acids, including decanoic acid（8.40%）, laurie acid （54.60%）, myristic acid （18.99%）, palmitic acid （8.68%）and stearic acid （3.40%）; Meanwhile, three unsaturated fatty acids accounted for 27.69%, including palm olefine acid（0.08%）, oleic acid （4.93%）, linoleic （0.92%）. The main fatty acid component of coconut milk concentrate was lauric acid. The results would provide foundation for the further research on coconut milk concentrate.

关 键 词：离心浓缩椰浆 气相色谱-质谱联用仪 风味成分 脂肪酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]