不同品种桑椹香气成分的GC-MS分析

Gas Chromatography-Mass Spectrometric Analysis of Aroma Components in Mulberry from Different Varieties

采用溶剂萃取结合气相色谱-质谱联用(GC-MS)的方法,对农用桑椹、大十桑椹、红果2号桑椹和红果1号桑椹4个品种果实的香气成分进行分析。结果表明,分别从4种桑椹中鉴定出挥发性成分42、51、44、46种,主要包括高级脂肪酸、脂肪酸酯、脂肪醇、芳香醇、脂肪醛、以及脂肪酮等。桑椹中高级脂肪酸的相对含量很高,它们是重要的香气前体物质。己醛、壬醛、己醇、3-甲基-丁醇、2,3-丁二醇、苯乙醇和3-羟基-2-丁酮则是桑椹的主体香气成分。此外,每种桑椹还含有一些独特的香气成分。

Agricultural mulberry,Dashi mulberry,Hongguo 2 mulberry and Hongguo 1 mulberry were used as raw materials.The aroma components in mulberries from different varieties were extracted by solvent extraction and analyzed by gas chromatography-mass spectrometry（GC-MS）.Results indicated that 42,51,44 and 46 volatile components from agricultural mulberry,Dashi mulberry,Hongguo 2 mulberry and Hongguo 1 mulberry were identified,respectively.Long chain fatty acid,fatty acid-ester,fatty alcohol,aromatic alcohol,fatty aldehyde and fatty ketone were the major aromatic components.The relative content of long chain fatty acid in mulberries were quite high and the long chain fatty acid was the most important aromatic precursor.The principal aroma components in mulberries were composed of hexaldehyde,nonanal,hexanol,1-butanol,3-methyl-2,3-butanediol,phenylethanol and 3-hydroxy-2-butanone.In addition,each variety of mulberries also has its own unique aroma components.