基于HS-SPME-GC-MS的不同成熟度‘青皮’无花果挥发性成分分析

Analysis of Volatile Components of‘Qingpi’Fig with Different Maturity Based on HS-SPME-GC-MS

为探讨不同成熟度威海‘青皮’无花果挥发性成分差异,本研究采用固相微萃取(SPME)和气相色谱-质谱联用技术(GC-MS)对鲜食无花果挥发性成分进行分析,并采用内标法对风味物质进行定量分析。结果显示,在威海‘青皮’无花果中共检测出73种挥发性成分,主要为酯类、醛类、醇类、烯类、烷烃类等,其中六成熟无花果检出33种、八成熟检出29种、十成熟检出36种。不同成熟度无花果的挥发性组分、特征风味物质种类和含量差异明显。

In order to explore the volatile components of Weihai‘Qingpi’fig at different maturity stages,the volatile components of fresh fig were analyzed by solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS),and the flavor components were quantitatively analyzed by internal standard method.The results showed that a total of 73 volatile components were detected,mainly esters,aldehydes,alcohols,olefins,alkanes,etc.Among them,33 species were detected in six mature figs,29 species were detected in eight mature figs,and 36 species were detected in ten mature figs.The volatile components,types and contents of characteristic flavor substances of fig with different maturity were significantly different with the increase of maturity.