基于HS-SPME-GC/MS的海南万宁产诺丽鲜果、干果和发酵液挥发性成分分析  

Analysis of Volatile Components in Fresh Fruit,Dried Fruit and Fermentation Broth of Morinda citrifolia L.Produced in Wanning,Hainan Based on HS-SPME-GC/MS

作　　者：王丹[1,2] 江芊 胡璇[1] 范佐旺[3] 赵海鹏 元超 陈晓鹭 于福来 WANG Dan;JIANG Qian;HU Xuan;FAN Zuo-wang;ZHAO Hai-peng;YUAN Chao;CHEN Xiao-lu;YU Fu-lai(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Chinese Herb Medicines,Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants,Haikou 571101,China;Hainan Provincial Key Laboratory of Research&Development of Tropical Medicinal Plants/Haikou Key Laboratory of Li Nationality Medicine,Haikou 571199,China;Sanming Medical and Polytechnic Vocational College,Sanming 365000,China;Weifang Inspection and Testing Center,Weifang 261200,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业农村部中药材生物学与栽培重点实验室/海南省热带药用植物工程研究中心,海口571101 [2]海南省热带药用植物研究开发重点实验室/海口市黎族医药重点实验室,海口571199 [3]三明医学科技职业学院,福建三明365000 [4]潍坊市检验检测中心,山东潍坊261200

出　　处：《中国调味品》2022年第12期162-167,185,共7页China Condiment

基　　金：海南省自然科学基金高层次人才项目(2019RC318);中国热带农业科学院基本科研业务费专项(1630032022022);海南省热带药用植物研究开发重点实验室开放研究项目(KF202204)。

摘　　要：采用HS-SPME-GC/MS检测方法测定海南万宁产诺丽鲜果、干果和发酵液中挥发性化学成分。从万宁产诺丽鲜果、干果和发酵液中分别鉴定出挥发性成分52,36,71种,三者中酯类成分数量和相对含量均较高,诺丽鲜果中33种(65.746%),干果中12种(21.595%)以及发酵液中40种(78.629%)。酸类成分相对含量也较高,其中干果的酸类相对含量为56.946%,鲜果28.073%,发酵液9.844%。三者共有挥发性成分14种,分别占88.851%、45.761%和61.355%,主要包括辛酸甲酯、辛酸乙酯、辛酸3-甲基丁烯-2-烯基酯、己酸甲酯、4-戊烯己酸酯等酯类以及正己酸、正辛酸等酸类。此外,还对诺丽鲜果、干果和发酵液中特有挥发性成分进行了对比分析。由于诺丽鲜果、干果和发酵液的制备方式不同,果实的新鲜程度、处理温度变化、微生物发酵等导致鲜果、干果和发酵液各自具有特殊的挥发性成分,并且其共有化合物的相对含量差异也较大。HS-SPME-GC/MS detection method is used to determine the volatile chemical components in fresh fruit,dried fruit and fermentation broth of Morinda citrifolia L.produced in Wanning,Hainan.52,36,71 kinds of volatile components are identified from the fresh fruit,dried fruit and fermentation broth of Morinda citrifolia L.produced in Wanning respectively and the quantity and relative content of esters in them are higher.There are 33 kinds of esters in fresh fruit,accounting for 65.746%,12 kinds in dried fruit,accounting for 21.595%and 40 kinds in fermentation broth,accounting for 78.629%.The relative content of acids is also high,among which,the relative content of acids in dried fruit is 56.946%,that in fresh fruit is 28.073%and that in fermentation broth is 9.844%.There are 14 common volatile components in fresh fruit,dried fruit and fermentation broth,accounting for 88.851%,45.761%and 61.355%respectively,mainly including esters such as octanoic acid methyl ester,octanoic acid ethyl ester,3-methylbutylenc-2-alkenyl ester,hexanoic acid methyl ester,and hexanoic acid 4-pentenyl ester and acids such as hexanoic acid and octanoic acid.In addition,the specific volatile components in fresh fruit,dried fruit and fermentation broth are compared and analyzed.Because of the different preparation methods of fresh fruit,dried fruit and fermentation broth of Morinda citrifolia L.,fresh fruit,dried fruit and fermentation broth have their own specific volatile components due to the freshness of fruit,changes of treatment temperature,microbial fermentation,etc.,and the relative content of their common compounds is also quite different.

关 键 词：诺丽 鲜果 干果 发酵液 挥发性成分 GC-MS 万宁 

分 类 号：TS207.3[轻工技术与工程—食品科学]