不同前处理方法对库尔勒香梨果实香气成分的影响分析  

Effects of Different Pretreatment on Aroma Components of Korla Fragrant Pear

作　　者：张国玉 王雪铭 王陈强 黄晓娇 ZHANG Guoyu;WANG Xueming;WANG Chenqiang;HUANG Xiaojiao(Xinjiang Guannong Co.,Ltd.,Korla 841000,China;Xinjiang Guannong Testing Technology Co.,Ltd.,Korla 841000,China)

机构地区：[1]新疆冠农股份有限公司,新疆库尔勒841000 [2]新疆冠农检测科技有限公司,新疆库尔勒841000

出　　处：《食品安全导刊》2023年第18期40-43,共4页China Food Safety Magazine

基　　金：新疆生产建设兵团科技计划项目“科技创新人才计划”(2021CB015)。

摘　　要：为了评估不同前处理方法对库尔勒香梨挥发性成分检测的影响,本研究采用气相色谱-质谱法(Gas Chromatography-Mass Spectrometer,GC-MS)对提取的挥发性成分进行分离和鉴定,比较同时蒸馏萃取法(Simultaneous Distillation Extraction,SDE)和顶空固相微萃取法(Headspace Solid Phase Microextraction,HS-SPME)提取库尔勒香梨挥发性成分的效果。结果显示,2种前处理方法对萃取成分的数量和种类产生了不同的影响,SDE法仅获得了25种成分,而HS-SPME法则获得了63种成分。因此,HS-SPME法是一种更全面、更高效的前处理方法,更适用于检测库尔勒香梨的果实香气成分。To evaluate the impact of different sample preparation methods on the detection of volatile compounds in Korla pear,this study used gas chromatography-mass spectrometry(GC-MS) to separate and identify the extracted volatile compounds,and compared the simultaneous distillation extraction(SDE) method and headspace solidphase microextraction(HS-SPME) method for extracting volatile compounds in Korla pear.The results showed that the 2 pretreatment methods had significantly different effects on the number and types of extracted components.SDE only identified 25 compounds,while HS-SPME identified 63 compounds.Therefore,HS-SPME is a more comprehensive and efficient sample preparation method and is more suitable for detecting the fruit aroma components of Korla pear.

关 键 词：香气成分 同时蒸馏萃取法(SDE) 顶空固相微萃取法(HS-SPME) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]