食品工业科技2017，Vol.38Issue(20)：266-270,275,6.DOI:10.13386/j.issn1002-0306.2017.20.047
顶空-固相微萃取-气相色谱-质谱联用法分析啤特果挥发性风味物质
Analysis of volatile compounds in Piteguo by headspace-solid-phase microextraction-gas chromatography-mass spectrometry
摘要
Abstract
Piteguo is a kind of high quality green fruit.The present investigation was directed towards the optimization of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS) in order to establish the volatile composition in pulp of Piteguo.A carboxen/polydimethylsiloxane fibre was selected for extraction at 40 ℃ for 40 min.More than 44 volatile compounds including 30 esters,6 aldehydes,4 alcohols,2 ketones and 2 hydrocarbons were identified.The levels and number of esters(89.176％)in Piteguo were considerably higher than others.The contents of alcohols,hydrocarbons,aldehydes and ketones were 7.844％,1.172％,0.912％,0.896％,respectively.Ethyl 2-hexenoate(30.337％),acetic acid butyl ester(16.661％),ethyl acetate(14.002％),hexanoic acid ethyl ester(13.315％)and butanoic acid ethyl ester(7.349％)were the main volatile compounds in Piteguo.The establishment of the volatile compounds in the pulp of Piteguo may be a useful tool to help us understand the variety characteristics preliminary.It will provide the basic scientific theory for the further developing and utilizing the resources.关键词
啤特果/顶空-固相微萃取-气相色谱-质谱联用法/挥发性风味物质Key words
Piteguo/headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)/volatile compounds分类
轻工纺织引用本文复制引用
魏晋梅,刘彩云,张丽,张咏梅..顶空-固相微萃取-气相色谱-质谱联用法分析啤特果挥发性风味物质[J].食品工业科技,2017,38(20):266-270,275,6.基金项目
甘肃省科学院应用研究与开发项目(2015-JK-05) （2015-JK-05）
陇原青年创新人才扶持计划. （）
