SPME-GC-MS分析榴莲果肉中的挥发性成分
Analysis of Volatile Constituents in Durian Pulp by SPME-GC-MS
高婷婷 1刘玉平 1孙宝国1
作者信息
- 1. 北京工商大学食品学院食品风味化学北京市重点实验室,北京100048
- 折叠
摘要
为了研究榴莲果肉中的挥发性香气成分,采用两种固相微萃取纤维提取了榴莲果肉中的挥发性成分,并利用气相色谱-质谱联用技术对所得挥发性成分进行了分离与鉴定.采用保留指数和质谱进行定性,共鉴定出60种挥发性成分,其中酯类26种,含硫化合物12种,醇类7种,烃类7种,醛类3种,酸类2种、含氮化合物2种和酚类1种;采用面积归一化法确定了它们相对含量,相对含量较高的是2-甲基丁酸乙酯、丙酸乙酯、1-十四醇、乙酸乙酯、丁酸乙酯、反-2-丁烯酸乙酯、二乙基二硫醚、2-甲基丁酸丙酯、十四醛、乙硫醇.从鉴定出的挥发性成分的香气特征可知,榴莲的香气主要是由酯类化合物和含硫化合物赋予的,其中大多数酯类化合物是脂肪酸乙酯,含硫化合物中硫醇和硫醚的含量相对较高.
Abstract
The volatile components in durian pulp were extracted by two different kinds of solid-phase microextraction and analyzed by GC-MS in order to investigate those volatile compounds.These compounds were determined by MS and RI qualitative analysis.A total of sixty volatile constituents were identified,including 26 esters,12 sulfur-containing compounds,7 alcohols,7 hydrocarbons,3 aldehydes,2 acids,2 nitrogen-containing compounds and 1 phenol.The relative contents were determined by peak area normalization method.The major volatile components were ethyl 2-methylbutyrate,ethyl propionate,1-tetradecanol,ethyl acetate,ethyl butyrate,ethyl E-2-butenoate,diethyl disulfide,propyl 2-methylbutanoate,tetradecanal and ethanethiol.Based on the odor characteristics of those identified compounds,it can be concluded that the odor of durian pulp is mainly from ester compounds and sulfur-containing compounds.Most of the ester compounds are fatty acid ethyl esters; the contents of mercaptan and sulfide are higher in the identified sulfur-containing compounds.
关键词
榴莲/固相微萃取/气相色谱-质谱联用/挥发性成分/香料与香精Key words
durian/solid-phase microextraction/gas chromatography-mass spectrometry/volatile compounds/perfumes and essences引用本文复制引用
基金项目
“十二五”国家科技支撑项目(2011BAD23B01)
出版年
2014
NETL
NSTL
维普
万方数据