冰冻野地瓜果实香气成分的SPME-GC-MS分析  

SPME-GC-MS Analysis of Volatile Components in Fruits of the Frozen Ficus tikoua Bur.

作　　者：杨秀群[1] 廖斌[2] 严学芬[1] 杨亚[2] 

机构地区：[1]贵阳学院教学设备及实验管理中心,贵州贵阳550003 [2]贵阳学院化学与材料工程学院,贵州贵阳550003

出　　处：《食品研究与开发》2016年第22期139-143,共5页Food Research and Development

基　　金：贵州省联合基金项目"野生植物野地瓜(Ficus tikoua Bur.)果实风味物质的研究"(黔科合J字LKG[2013]16号)

摘　　要：建立野地瓜果实中香气成分的SPME-GC-MS检测方法。同时,优化固相微萃取的条件:萃取温度50℃,萃取时间40 min,萃取时加入8 g Na Cl电解质。冰冻后野地瓜果实中共检测出152种挥发性物质,占总检出物质的99.03%。主要为酯类,占33.06%;醇类,占13.14%;烷烃类,占13.38%;还有酮类,醛类,酸类等物质。含量较高的10种香气成分依次为愈创木酚(14.71%),环丁烷羧酸十二烷基酯(13.54%),正十三烷(6.05%),2-十三烷酮(4.72%),环己硅氧烷(4.44%),环丁烷羧酸癸酯(4.18%),甲基壬基甲酮(3.62%),乙酸(2.98%),环戊烷羧酸十三酯(2.48%),2-十四烷醇(2.31%),等。This thesis developed a SPME-GC-MS method for the aroma components in Ficus tikoua Bur. fruit.At the same time,The solid-phase micro extraction conditions was optimized：extraction temperature was50 ℃,the extraction time was 40 min,added 8 g of sodium chloride electrolyte solid extraction. Frozen Ficus tikoua Bur. fruit were detected out of 152 kinds of volatile substances,substances detected in 99.03 % of the total. The main aroma components were esters,accounting for 33.06 %;alcohols,accounting for 13.14 %;alkanes,accounting for 13.18 %;there ketones,aldehydes,acids and other substances. Higher levels of 10 kinds of aroma components were guaiacol（14.71 %）,cyclobutane carboxylic acid dodecyl ester（13.54 %）,n-tridecane（6.05 %）,2-tridecanone（4.72 %）,cyclohexasiloxane（4.44 %）,cyclobutane carboxylic acid decyl ester（4.18 %）,methyl nonyl ketone（3.62 %）,acetic acid（2.98 %）,cyclopentanecarboxylic acid thirteen ester（2.48 %）,2-tetradecanol（2.31 %）and so on.

关 键 词：冰冻野地瓜 香气物质 固相微萃取(SPME) 气相色谱质谱联用(GC-MS) 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]