固相微萃取-GC-MS法和静态顶空-GC-MS法同时测定库尔勒香梨的香气成分

DETERMINATION OF AROMA COMPOSITIONS OF KORLA PEARS BY SOLID-PHASE MICROEXTRACTION AND STATIC HEADSPACE EXTRACTION USING GC-MS

采用固相微萃取(SPME)和静态顶空(SHS)两种方法采集新疆库尔勒香梨的挥发性成分,并对固相微萃取的萃取条件进行了优化,结合气相色谱-质谱联用进行分析鉴定,对总离子流色谱的峰面积进行归一化定量。结果表明,静态顶空(SHS)和固相微萃取(SPME)分别得到60种、85种挥发性成分,将两种方法结合起来能够较完整地描述库尔勒香梨的香气成分,α-金合欢烯、己酸乙酯、乙酸己酯、丁酸乙酯、乙酸正丁酯、十五烷是两种萃取方式下共同测得的主要香气成分,是对库尔勒香梨呈香贡献的主要物质。

Volatile components of Xinjiang korla pears were enriched by SPME and SHS,which extraction conditions were optimized.The peak area was normalized quantitativeiy by using gas chromatography-mass spectrometry analysis of total ion current chromatograms.Results showed that static headspace extraction(SHS)and solid-phase microextraction(SPME)got 60 and 85 kinds of volatile compounds respectively.Primary aroma compositions of Korla pears were alpha farnesylacetone,ethyl caproate,hexyl acetate,ethyl butyrate,n-bu...