基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法
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摘要
因西番莲果汁具有多种水果的浓郁香味,可建立更全面的气相色谱-质谱联用检测条件。利用气相色谱-嗅闻-质谱联用(GC-O-MS)技术确定西番莲果汁中14种香气主要挥发性成分,再结合顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析不同萃取条件下西番莲果汁的香气主要挥发性成分,建立萃取方法。通过实验分析,得到条件如下:未添加氯化钠的西番莲果汁,取汁量为0.5 mL,65μm DVB/PDMS萃取头,萃取温度40℃,萃取时间20 min,解吸时间5 min。鉴定得到62种挥发成分,包括酯类、醇类、烯类、酮类化合物,其中酯类化合物为71.58%,是西番莲果汁香气的主要贡献化合物类,此检测方法有效可行。
Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry(GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters(71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible.
Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry(GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters(71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible.
引文
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[23]焦娇,李凯,李树萍,等.HS-SPME-GC-O-MS分析红枣发酵酒中的挥发性成分[J].食品科学,2017,38(4):197-203.
[24]苗爱清,吕海鹏,孙世利,等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学,2010,30(S1):583-587.
[25]何聪聪,刘梦雅,刘建彬,等.SPME和SAFE结合GC-O-MS分析鲜榨西瓜汁挥发性香气成分[J].食品工业科技,2014,35(2):49-53.
[26]王丽霞,钟海雁,袁列江.固相微萃取法提取果汁香气的影响因素及萃取条件的优化[J].安徽农业科学,2006,34(15):3787-3788.
[27]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J].中国食品学报,2010,10(4):278-284.
[2]周葵.西番莲综合加工关键技术研究[D].南宁:广西大学,2015.
[3]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱法测定苦杏仁中苦杏仁苷含量[J].理化检验(化学分册),2011,47(8):930-931.
[4]张佳艳,任仙娥.西番莲果汁的研究进展[J].食品研究与开发,2016,37(11):219-224.
[5]江勇.固相微萃取在食品快速分析中的应用[D].南昌:南昌大学,2010.
[6]白丽丽,戴华,孔杜林,等.HS-SPME-GC-MS分析番石榴果实中的挥发性成分[J].现代食品科技,2017,33(11):230-234.
[7]张静斐,吴惠勤,黄晓兰,等.固相微萃取/气相色谱-质谱研究沉香的特征成分[J].分析测试学报,2017,36(7):841-848.
[8]杨艳芹,周国俊,储国海,等.HS-SPME/GC-MS结合化学计量学分析不同产地路路通中的挥发性成分[J].分析测试学报,2016,35(4):406-413.
[9]Braga G C,Prado A,Pinto J S D S,et al.Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques[J].Ciência Rural,2015,45(2):356-363.
[10]肖作兵,马胜涛,牛云蔚,等.气相色谱嗅闻技术结合主成分分析鉴定甜橙油特征香气成分[J].中国食品学报,2017,17(1):253-257.
[11]刘素红,王呈仲,苏越,等.保留指数结合准确质量测定对鱼腥草挥发性成分的定性分析[J].分析测试学报,2010,29(2):126-130.
[12]袁源,周伟,付云飞,等.气相色谱-质谱联用法结合保留指数对高良姜挥发油成分的分析[J].分析测试学报,2016,35(6):692-697.
[13]高婷婷,刘玉平,孙宝国.SPME-GC-MS分析榴莲果肉中的挥发性成分[J].精细化工,2014,31(10):1229-1234.
[14]Flavour Research Group in the University of Reading,School of Food Biosciences.LRI&odour database[DB/OL].[2018-01-18].http://www.odour.org.uk/.
[15]黄苇,黄琼,罗汝南,等.西番莲香味及主要糖酸物质含量的季节性变化规律研究[J].华南农业大学学报,2003,24(4):84-87.
[16]Liu C,Cheng Y,Zhang H,et al.Volatile constituents of wild citrus Mangshanyegan(Citrus nobilis Lauriro)peel oil[J].Journal of Agricultural and Food Chemistry,2012,60(10):2617-2628.
[17]高婷婷,韩帅,刘玉平,等.固相微萃取结合GC-MS分析鲜山楂果肉中的挥发性成分[J].食品科学,2013,34(20):144-147.
[18]丁安子,乔宇,汪兰,等.HS-SPME分析酱卤鸭脖卤汤挥发性成分[J].湖北农业科学,2017,56(5):919-923.
[19]徐永霞,刘滢,学鹏,等.固相微萃取-气-质联用法测定大菱鲆鱼肉挥发性成分条件的优化[J].中国食品学报,2014(9):233-238.
[20]董琪,王武,陈从贵,等.发酵牛肉肠挥发性成分固相微萃取条件优化分析[J].食品科学,2014,35(12):174-178.
[21]乔宇.柑橘汁香气活性化合物的鉴定其在加工和储藏中的变化[D].武汉:华中农业大学,2008.
[22]Le?o K M M,Sampaio K L,Pagani A A C,et al.Odor potency aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues[J].Industrial Crops and Products,2014,58(1):280-286.
[23]焦娇,李凯,李树萍,等.HS-SPME-GC-O-MS分析红枣发酵酒中的挥发性成分[J].食品科学,2017,38(4):197-203.
[24]苗爱清,吕海鹏,孙世利,等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学,2010,30(S1):583-587.
[25]何聪聪,刘梦雅,刘建彬,等.SPME和SAFE结合GC-O-MS分析鲜榨西瓜汁挥发性香气成分[J].食品工业科技,2014,35(2):49-53.
[26]王丽霞,钟海雁,袁列江.固相微萃取法提取果汁香气的影响因素及萃取条件的优化[J].安徽农业科学,2006,34(15):3787-3788.
[27]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J].中国食品学报,2010,10(4):278-284.