吹扫捕集-GC-MS法测定木瓜金宝萝青101中的香气成分

Analysis of Aromatic Components of Chaenomeles by Purge-and-Trap Coupled with GC-MS

采用吹扫捕集法提取、富集木瓜金宝萝青101中的香气成分,经GC-MS分离与分析,共鉴定出56种化合物,其含量占挥发性成分的99.957%,主要香气物质为酯类(70.009%),还包括醇类、醛类及少量的烃类和其他化合物。其中,主要成分为乙酸乙酯(22.865%)、乙醇(18.010%)、丁酸乙酯(12.704%)、丙酸乙酯(8.754%)、丁酸-2-甲基-乙酯(8.716%)、己酸乙酯(6.275%)等,这些物质的共同作用形成了木瓜独特的香味。

The aromatic components of Chaenomeles Jin Bao Luo Qing 101 were extracted by purge-and-trap and separated and determined by GC-MS. The 56 different compounds were identified which accounted for 96.957% of volatile compositions.The main components were esters,in addition, there were also some special aromatic components such as alcohols,aldehydes and a few hydrocarbon and other compounds. The main components were ethyl acetate（22.865%）,ethanol （18.010%）,ethyl butyrate（12.704%）,ethyl propionate（8.754%）,butanoic acid 2-methyl ethyl ester （8.716%）,ethyl caproate（6.275%） etc.These components formed the particular flavor of Chaenomeles Jin Bao Luo Qing 101 by mutual action.