基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法  

Analysis Conditions of Volatile Aroma Components in Passion Fruit Juice by HS-SPME-GC-O-MS

作　　者：龙倩倩 林丽静[2] 袁源[2] 龚霄[2] 李国鹏[2] 马丽娜 李积华[2] 黄苇[1] LONG Qianqian;LIN Lijing;YUAN Yuan;GONG Xiao;LI Guopeng;MA Lina;LI Jihua;HUANG Wei(College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China;Agricultural ProductProcessing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China;TongrenInstitute for Food and Drug Control, Tongren, Guizhou 554300, China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]中国热带农业科学院农产品加工研究所,广东湛江524001 [3]贵州省铜仁市食品药品检验检测所,贵州铜仁554300

出　　处：《热带作物学报》2019年第1期166-173,共8页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项(No.201303077);广东省现代农业产业技术体系创新团队项目(No.2106LM2151)

摘　　要：因西番莲果汁具有多种水果的浓郁香味,可建立更全面的气相色谱-质谱联用检测条件。利用气相色谱-嗅闻-质谱联用(GC-O-MS)技术确定西番莲果汁中14种香气主要挥发性成分,再结合顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析不同萃取条件下西番莲果汁的香气主要挥发性成分,建立萃取方法。通过实验分析,得到条件如下:未添加氯化钠的西番莲果汁,取汁量为0.5 mL,65μm DVB/PDMS萃取头,萃取温度40℃,萃取时间20 min,解吸时间5 min。鉴定得到62种挥发成分,包括酯类、醇类、烯类、酮类化合物,其中酯类化合物为71.58%,是西番莲果汁香气的主要贡献化合物类,此检测方法有效可行。Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters (71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible.

关 键 词：西番莲 顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS) 香气成分 气相色谱-嗅闻-质谱联用(GC-O-MS) 

分 类 号：S667.9[农业科学—果树学]