用HS-SPME/GC-MS法分析3种不同类型山药的香气成分  

Analysis of Aroma Components in Three Different Kinds of Chinese Yam by HS-SPME/GC-MS

作　　者：韩伟 杨晨晔 王宁[1] 汪佳蕾[1] 庄义庆[1] HAN Wei;YANG Chen-ye;WANG Ning;WANG Jia-lei;ZHUANG Yi-qing(Central Laboratory,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏省农业科学院中心实验室,江苏南京210014

出　　处：《江西农业学报》2022年第7期177-181,共5页Acta Agriculturae Jiangxi

基　　金：江苏省农业科学院基金项目(6111691)。

摘　　要：为全面了解山药的香气挥发性成分以及不同类型山药的香气物质差别,应用顶空固相微萃取结合气相色谱─质谱联用技术对3种不同类型山药(白山药、野山药和紫山药)的挥发性成分进行了分析。结果表明:在3种山药中共有定性挥发性物质31种,其中醇类化合物最多,为18种。3个品种山药中的挥发性成分种类基本相同,但其主要挥发性成分和含量存在差异。苯甲醇在野山药中的含量低于在白山药和紫山药中的,而乙酸在野山药中的含量高于在白山药和紫山药中的。苯甲醇和苯甲醛可能是山药香气的主要贡献化合物。In order to fully identify the volatile compounds of Chinese yam and understand the variation features in different types of Chinese yam,head space solid-phase micro-extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile profiles of three kinds of Chinese yam(white yam,wild yam and purple yam).The results showed that a total of 31 volatiles were identified in the three kinds of materials,among which 18 kinds of alcohols were the most.The types of volatile compounds in three kinds of Chinese yam were similar,but their main volatile compounds and content were different.The content of benzyl alcohol in wild yam was lower than that in white yam and purple yam,but the content of acetic acid in wild yam was higher than that in white yam and purple yam.Benzaldehyde and benzyl alcohol were mainly related to the aroma characteristics in Chinese yam.

关 键 词：山药 顶空—固相微萃取 气相色谱─质谱法 香气成分 

分 类 号：S632.1[农业科学—蔬菜学]