顶空固相微萃取与气质联用法分析贵州正安野木瓜果实中的挥发性成分

Study of Volatile Aroma Components of Zhen' an Stauntonvine Fruit by HS-SMPE-GC-MS

实验以成熟正安野木瓜为原料,采用顶空固相微萃取与气质联用法,分析检测野木瓜果实中的挥发性成分。实验中分离鉴定出65种挥发性化合物,类别有酯类(23种)、醇类(21种)、醛类(8种)、醚类(3种)、羧酸类(3种)、酮类(4种)和烯烃类(2种)化合物,主要以酯类(35.906%)和醇类(33.589%)为主。实验结果表明,野木瓜果实的挥发性成分中正-3-己烯醇(Cis-3-hexen-1-ol)的含量最高为15.207%,具有强烈的青叶香气,是正安野木瓜果实清香气的主要成分。

The volatile aroma components of zhen’an Stauntonvine fruit pulp were separated and identified by headspace solid phase micro extraction couple with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 65 volatile compounds including: 23 esters, 21 alcohols, 8 aldehydes, 3 ethers,3 carboxylic acids,4 ketones and 2 olefins. The esters were higher, accounting for35.906% in the total volatile compounds, and the alcohols accounting for 33.598% in the second place. Besides, the Cis-3-hexen-1-ol was the highest volatile components of zhen’an Stauntonvine fruit, reached 15.207%, had a strong aroma of green leaves, which constituted the main aroma of zhen’an Stauntonvine fruit.