金枕榴莲果实挥发性成分的热脱附-气相色谱／质谱分析

Analysis of Volatile Components of ‘Jinzhen’ Durian Fruit by TCT-GC/MS

为了解榴莲异味的来源及果肉、果皮气味的差异,采用热脱附-气相色谱/质谱(TCT-GC/MS)联用技术,对动态顶空密闭循环吸附捕集的果肉、果皮样品挥发物进行分析检测。结果表明,榴莲挥发性成分中富含酯类化合物,尤其在果皮挥发物中占大多数,丙酸乙酯(47.37%)接近果皮挥发物总含量的半数;果肉挥发物中还有部分烷、烯、醇、醚、酮、酰胺等化合物。果肉挥发物中的含硫化合物,主要为二乙基二硫醚(8.03%)、乙基正丙基二硫醚(0.06%)、二乙基三硫醚(2.24%)和3-乙基2,4-二硫代-5-己酮(1.19%),而在果皮挥发物中则未检出。研究中检测到3-乙基2,4-二硫代-5-己酮,但未检测到3-羟基-2-丁酮以及大量烷烃,显示样品采集技术的不同将导致结论完全各异。

Volatile components of ＇Jinzhen＇ durian inner-fruit and peel were captured by closely and circularly head-space way in adsorbent tubes, and then analyzed by thermal-desorption cryo-trapping gas chromatography/mass spectrometry （TCT-GC/ MS）. Results showed that esters are rich especially in durian peel volatiles, in which propanoic acid ethyl ester （47.37%） accounts for nearly half. Sulfocompounds in durian fruit volatiles are diethyl disulfide （8.03%）, ethyl n-propyl disulfide （0.06%）, diethyl trisulfide （2.24%） and 3-ethyl-2,4-dithiahexan-5-one （1.19%）. It was suggested that smell and taste components are quite different fruit flavors （susbtances） and much more investigations should be payed on the relation ship between fruit olfactory quality and human health.