顶空固相微萃取法测定哈密瓜中挥发性芳香成分研究

Headspace Solid-phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Composition of Hami Melon

采用顶空固相微萃取(HS-SPME)方法研究哈密瓜汁中挥发性芳香成分(VFC),对电解质(盐)、萃取温度、萃取时间进行单因素和正交试验。结果表明:应用PDMS/DVB/CAR(聚二甲基硅氧烷/二乙烯基苯/碳分子筛)50/30μm萃取头,8mL哈密瓜汁中加入2.4g饱和电解质NaCl,在40℃萃取40min,哈密瓜GC谱图峰面积最大,VFC萃取和检测效果最好;该方法加标回收率为86.8%～97.6%,线性范围8.24～217ng/mL,最小检测限7.21ng/mL,方法灵敏度和重现性好。哈密瓜中主要的VFC为乙酸乙酯、乙酸丙酯、2-甲基丙酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯、乙酸己酯和壬醛等。

The optimal conditions （namely NaCl amount and extraction temperature and time） for the headspace solid-phase microextraction （HS-SPME） of volatile flavor components from Jiashi muskmelon, one cultivar of Hami melon were investigated by single factor and orthogonal array design methods. The optimized HS-SPME was coupled with GC-MS to develop a method for the analysis of volatile flavor composition of Jiashi muskmelon. Results showed that the use of a PDMS/DVB/CAR fiber for the 40 min extraction at 40 ℃ of Jiashi muskmelon with NaCl added as electrolyte at 2.4 g/mL gave an optimal extraction of volatile flavor components from Jiashi muskmelon. The developed analytical method exhibited spike recoveries for ethyl 2-methylbutyrate, octanal, hexyl acetate and n-butyl acetate varying from 86.8% to 97.6%, a liner range from 8.24 to 217 ng/mL and a minimum detectable quantity of 7.21 ng/mL and demonstrated high sensitivity and reliability. Forty-two compounds were identified in Jiashi muskmelon, in which, the predominant compounds were ehyl aetate, n-popyl acetate, popanoic acid, 2-methyl-, ethyl ester, btan oic acid, ethyl ester, btanoic acid, 2-methyl-,ethyl ester, hxanoic acid, ethyl ester, aetic acid, hexyl ester and nonanal.