番木瓜果实香气的热脱附-气相色谱/质谱分析

Analysis on fragrances of Carica papaya L. by TCT-GC /MS

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番木瓜果皮及果肉挥发物分别进行检测。结果表明,番木瓜果皮与果肉香气中含有酯、醛、萜烯及烷烃等类化合物,果皮挥发物中相对含量最高的化合物为乙酸正丁酯(38.81%),果肉挥发物中相对含量最高的化合物为5-羟甲基-2-呋喃甲醛(82.89%)。果皮挥发物中的酯类、萜烯和烷烃相对含量分别高于其在果肉挥发物中的含量。果肉挥发物中的醛类含量高于其在果皮挥发物中的含量,果肉挥发物中还检测到果皮挥发物中没有的酮类成分。

Fragrances from peel and flesh of Carica papaya L. were closely and circularly head-space sampled within adsorptive tubes, then analyzed by thermal-desorption cryo-trapping gas chromatography/mass spectrometry （TCT-GC/MS）. The results showed that esters, aldehydes, terpenes and alkanes were both abundantly in the two samples. The highest contents of n-butyl acetate and 5-（hydroxymethyl）-2-furancarboxaldehyde were observed in peel（38.81%） and flesh（82.89%）,respectively. Among total volatile chemicals, it was higher consisted of esters, terpenes and alkanes in peel rather than in flesh. On the contrary, it was detected aldehydes in flesh with higher content than in peel volatiles. Ketones were not found in peel but in flesh volatiles.