固相微萃取气质联用测定番茄香气成分条件优化  

Optimization of SPME-GC/MS to Determine Tomato Flavoring Components

作　　者：张静[1] 罗敏蓉[1] 王西芳[1] 胡晓辉[1] 赵静[1] 崔璐[2] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨陵712100 [2]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《北方园艺》2017年第13期7-13,共7页Northern Horticulture

基　　金：陕西省农业科技创新攻关资助项目(2016NY-165);西北农林科技大学基本科研业务费专项资助项目(Z109021609)

摘　　要：以番茄为试材,利用固相微萃取(SPME)气相色谱-质谱(GC/MS)联用技术分析番茄香气组分,探讨了萃取头、萃取温度、萃取时间、装样率、盐离子浓度(NaCl)和解析时间等条件对分析结果的影响。结果表明:番茄的SPME-GC/MS最优萃取方法为装样率50%,NaCl质量浓度为0.30g·mL^(-1),CAR/PDMS(75μm)萃取头在50℃下萃取40min后,高温解析3min,在此试验条件下,利用顶空固相微萃取可以从试验用的番茄中萃取到75种香气成分(匹配率800以上),其中包括醇类21种、醛类24种、酮类11种、酯类10种、呋喃类3种、酚类2种、其它类4种。The aroma components of tomato were analyzed using solid phase micro extraction（SPME） and gas chromatography-mass spectrometry（GC/MS）. The effects of fibers, extraction temperature, extraction time, sample volume, NaCl concentration, desorption time on the results were discussed. The results showed that, the optimal conditions for the aroma extraction from tomato, 50% sample volume in headspace glass with addition of 0. 30 g · mL-1 NaCl, using CAR/PDMS（75 gin） fiber to extract for 40 minutes under 50℃ and then desorbed for 3 minutes at high temperature. As a result, 75 aroma compounds were extracted out of the tested tomato （SI/RSI≥ 800）, including 21 alcohols, 24 aldehydes,ll ketones, 10 esters,3 furans.2 phenols and 4 others.

关 键 词：固相微萃取 气质联用 番茄 香气 

分 类 号：S641.201[农业科学—蔬菜学]