血橙果实香气成分的气相色谱-质谱分析

Analysis of Aroma Components in Blood Orange Fruit by Gas Chromatography-Mass Spectrometry

采用顶空固相微萃取对血橙的香气成分进行提取,用两个不同极性的色谱柱(HP-5和DB-WAX)进行分离,利用气相色谱-质谱联用技术对香气成分进行分析。在DB-WAX柱上鉴定出32种组分,HP-5柱共鉴定出45种主要化合物,占总峰面积的71.96%,主要成分为:柠檬烯(56.6%)、乙醇(4.24%)、巴伦西亚桔烯(2.06%)、β-月桂烯(1.73%)、丁酸乙酯(0.92%)、反式-2-己烯醛(0.75%)。HP-5柱更适合血橙香气成分的分离。

The aroma components of blood orange fruit were extracted by headspace solid phase microextraction and investigated by gas chromatography-mass spectrometry with two GC columns of different polarity （HP-5 and DB-WAX）. 32 compounds were identical with the compounds separated on DB-WAX column. 45 major volatile compounds were identified on HP-5 column, which accounted for 71.96% of total peak areas. The main components arelimonene（56. 6%）, ethanol （4. 24%）, valencene（2. 06%）,β-myrcene（1. 73%）, ethyl butanoate（0. 92%）, （E）-2-hexenal（0.75%）. The HP-5 column is more suitable for separation of aroma compounds in blood orange fruit.