固相微萃取-气相色谱-质谱法分析菠萝中的香气成分

Determination of aroma components of pineapple by SPME coupled with GC-MS

目的:研究菠萝的香气成分。方法:采用固相微萃取(solid-phase microextrations,SPME)技术,结合气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC/MS)对菠萝中的香气成分进行了分析。结果:共鉴定出22种化学成分。辛酸甲酯(27.48%)、己酸甲酯(23.48%)、α-古巴烯(5.98%)为三种含量较多的成份。结论:菠萝香气中主要成分为酯和烯烃成分。

Objective： Aroma components of Pineapple were investigated. Method： Aroma components in pineapple were determined and analyzed by solid- phase microextraction （SPME） coupled with gas chromatography mass spectrometry （GC/MS） method. Result： 22 components were identified in Pineapple, and the main constituents are octanic acid methyl ester （27.48%）, methyl caproate （23.48%） and Alpha -copaene （5.98%） . Conclusion： Main aroma components from extract of pineapple are esters and olefins.