不同真空干燥温度对海南番木瓜粉香气成分SPME/GC-MS分析的影响  

SPME/GC-MS Technology to Analyze the Effects of Different Vacuum Drying Temperature on Aroma Components of Hainan Papaya Powder

作　　者：杨保刚[1] 潘永贵[2] 陈文学[2] 钟秋平[2] 张伟敏[2] 黄午阳[3] 

机构地区：[1]上海市质量监督检验技术研究院,上海200233 [2]海南大学食品学院,海南海口570228 [3]江苏省农业科学院,江苏南京210014

出　　处：《热带作物学报》2016年第11期2222-2229,共8页Chinese Journal of Tropical Crops

基　　金：国家级星火计划重点项目(No.2014GA800001);海南省科技攻关计划(No.cxy20150032)

摘　　要：运用顶空固相微萃取结合气质联用技术对不同温度下真空干燥制得的番木瓜粉中香气成分进行分析。结果表明：共确定了121种挥发性成分,主要包括醇、酸、酮、酯、醛、烃等化合物。芳樟醇相对含量在室温（25℃）干燥时最高,为14.382%,但在真空热干燥条件（大于室温,50-100℃）下未检出;乙酸的相对含量会随着干燥温度的升高而升高;大部分酮类物质在25℃和60℃干燥时相对含量最高;在25℃下干燥的产品中异硫氰酸苄酯的相对含量高达34.617%,但在真空热干燥条件下均未检出;真空热干燥会使一些具有不良气味的醛类如糠醛、5-羟甲基糠醛的相对含量升高。The aroma components of papaya powder made by vacuum drying at different temperature were analyzed using headspace solid phase microextraction（ HS-SPME） and gas chromatography mass spectrometry（ GC-MS）. The results showed that 121 kinds of aromatic components were detected, including alcohols, acids,ketones, esters, aldehydes, hydrocarbons, and so on. The relative content of linalool was 14.382% in papaya powder which dried at 25 ℃（room temperature）. But linalool was not detected in the samples dried at higher temperatures（50-100 ℃）. The relative content of acetic acid increased with the increase of the drying temperature.When the drying temperature is 25 ℃ or 60 ℃, the relative content of ketones reached the highest. The relative content of benzyl Isothiocyanate was 34.617% when the sample dried at 25 ℃, but which was not detected in the other samples. High temperature would increase the relative content of some aldehydes with bad smell, such as furfural and 5-oxymethylfurfurole.

关 键 词：番木瓜粉 真空干燥 固相微萃取 香气成分 

分 类 号：Q949.759.6[生物学—植物学]