分析测试学报2017，Vol.36Issue(4)：457-463,7.DOI:10.3969/j.issn.1004-4957.2017.04.003
低温冷冻液液萃取/GC-MS结合保留指数分析香蕉中的挥发性成分
Analysis of Volatile Components in Bananas by Low Temperature Frozen Liquid-Liquid Extraction/GC-MS Combined with Retention Index
摘要
Abstract
A method was established to analysis volatile components in pulp and peel of bananas based on cryogenic frozen liquid-liquid extraction/GC-MS combined with retention index.The volatile components in bananas were extracted by a cryogenic frozen liquid-liquid extraction pretreatment method.39 kinds of volatile components in banana pulp and 32 volatile components in banana peel were identified,respectively.The main ingredients were esters.However,there were differences in the types and relative contents of the volatile components between pulp and peel.The main components in banana pulp were propionic acid ethyl ester(11.88％),isoamyl acetate (9.45％),hexadecanoic acid (8.71％),isovaleric acid butyl ester (7.79％),secondary amyl acetate (5.29％),while the major components in banana peel were isoamyl butyrate(22.85％),hexadecanoic acid(15.91％),stearic acid(6.86％),4-ally1-2,6-dimethoxy phenol(6.83％),linolenic acid(6.34％).There were 19 kinds of components in both banana pulp and banana peel,such as isoamyl alcohol,isobutyl acetate,butyric acid,acetic acid and isoamyl para amy1.关键词
低温冷冻液液萃取(LTF-LLE)/气相色谱-质谱联用(GC-MS)/保留指数/香蕉果肉/香蕉果皮/挥发性成分Key words
low temperature frozen liquid-liquid extraction/gas chromatography-mass spectrometry(GC-MS)/retention index/banana pulp/banana peel/volatile components分类
化学化工引用本文复制引用
李琦,李春艳,徐畅,魏远隆,王风云..低温冷冻液液萃取/GC-MS结合保留指数分析香蕉中的挥发性成分[J].分析测试学报,2017,36(4):457-463,7.基金项目
国家自然科学青年基金项目(21202053) （21202053）
