SPME/GC-MS分析荔枝汁中的挥发性化合物

Determination of Aroma Compounds in "Feizixiao" Litchi Using Headspace Solid Phase Micro-extraction and GC-MS

运用顶空固相微萃取和气相色谱-质谱联用法对荔枝汁(妃子笑)中的主要挥发性成分进行定性和定量分析,并对其分析条件进行优化。结果表明,分析的最优条件为:萃取样品温度50℃,时间40min,250℃下脱附5min;该方法相对标准偏差(RSD)在4.27%～9.33%之间,精密度和重现性较好;利用该方法在荔枝(妃子笑)中共检测出41种挥发性成分,主要为醇类、烯类、醛类、酯类和脂肪酸类化合物。

A rapid determination method of volatile compounds in litchi juice was developed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry （HS-SPME and GC-MS）. The optimal operating conditions for headspace solid phase micro-extraction and GC-MS are as follws： extracting for 40 min at 50℃ and desorbing for 5 min at 250 ℃. The RSD of this method is 4.27%～9.33%. It is suitable for the quality control of litchi. 41 aroma compounds in＂ Feizixiao＂ litchi are determined, which are alcohols, terpenic hydrocarbons, alcohols, aldehydes, esters and fatty acids.