咖啡蜜在不同色谱柱上挥发性成分测定与对比分析  

Determination and Comparative Analysis of Volatile Compounds of Coffee Honey Using Different Chromatographic Columns

作　　者：荆津 祖铁红 孙会媛 管志斌 贾光群[2] 李阿丹 崔宗岩[2] JING Jin;ZU Tiehong;SUN Huiyuan;GUAN Zhibin;JIA Guangqun;LI Adan;CUI Zongyan(College of Environmental and Chemical Engineering,Yanshan University,Qinhuangdao 066004,China;Technology Center of Qinhuangdao Customs,Qinhuangdao 066004,China;Xishuangbanna Jinzong Biotechnology Co.Ltd.,Jinghong 666100,China;Yunnan Branch Institute of Medicinal Plant Development,Chinese Academy of Medical Sciences,Jinghong 666100,China)

机构地区：[1]燕山大学环境与化学工程学院,河北秦皇岛066004 [2]秦皇岛海关技术中心,河北秦皇岛066004 [3]西双版纳金棕生物科技有限公司,云南景洪666100 [4]中国医学科学院药用植物研究所云南分所,云南景洪666100

出　　处：《现代食品科技》2024年第7期211-218,共8页Modern Food Science and Technology

基　　金：海关总署科研项目(2022HK023);云南省张进杰专家工作站(202205AF150072);河北省自然科学基金面上项目(B2021203005)。

摘　　要：为了探究咖啡蜜挥发性成分及其在不同色谱柱上挥发性成分的差异,采用顶空固相微萃取-气相色谱-质谱联用技术对19批咖啡蜜的挥发性成分进行检测,并分析了咖啡蜜在DB-5MS和DM-Wax色谱柱上挥发性成分的差异。结果表明:咖啡蜜中共检测出40种挥发性成分,主要包括醇类、萜烯类、醛类、酮类等,含量较高的化合物为顺式芳樟醇氧化物、脱氢芳樟醇、苯乙醛和反式芳樟醇氧化物。在DM-Wax色谱柱上检测到40种挥发性化合物,而在DB-5MS色谱柱上仅检测到30种。两种色谱柱上检测到的醇类物质分别为16种和10种,2种酸类物质仅在DM-Wax色谱柱上检出。总体而言,DM-Wax色谱柱对醇类和酸类物质的保留效果更好。研究结果可以为蜂蜜挥发性成分检测中色谱柱的选择提供借鉴参考,同时为咖啡蜜风味和品质研究提供技术支撑。To investigate the volatile components of coffee honey and their profiling differences caused by different chromatographic columns,the volatile compounds of 19 batches of coffee honey were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry,and the differences in the detected volatile compounds of coffee honey caused by DB-5MS and DM-Wax chromatographic columns were analyzed.The results showed that a total of 40 volatile compounds were detected in coffee honey,mainly including alcohols,terpenes,aldehydes,ketones,etc.The compounds with higher contents were cis-Linalool-oxide,hotrienol,benzeneacetaldehyde and trans-linalool-oxide.A total of 40 volatile compounds were detected when the DM-Wax column was used,whilst only 30 volatile compounds were detected when the DB-5MS column was used.16 and 10 alcohols were detected through using the two columns,respectively,and 2 acids were detected only when the DM-Wax column was used.In general,the DM-Wax chromatographic column exhibited a better retention effect on alcohols and acids.The results of this study can provide a reference for the selection of chromatographic columns in the determination of volatile components in coffee honey,while offering technical support for the study of coffee honey’s flavor and quality.

关 键 词：咖啡蜜 挥发性成分 顶空固相微萃取 气相色谱-质谱法 色谱柱 

分 类 号：O657.63[理学—分析化学] S896.1[理学—化学]