摘要
采用同时蒸馏萃取方法提取,气相色谱/质谱联用技术(GC/MS)分析金枕榴莲果实各部位的挥发性物质成分,经峰面积归一法通过G1701BA化学工作站数据处理系统得出各部位挥发性成分的相对百分含量。结果表明,榴莲果肉中鉴定出20种的化合物,其含量占总挥发油含量的78.53%,其中主要为含硫类化合物(50.79%)、酸类(19.20%)、酯类(2.99%)、烃类(4.08%);榴莲内果皮中鉴定出49种化合物,占总挥发油含量的93.94%,其中主要是酯类(53.73%)、其次酸类(26%)、烃类(6.22%)、酮类(3.87%)、醇类(2.92%);榴莲外果皮中鉴定出14种化合物,其含量占总挥发油含量的97.00%,其中主要是酯类(59.71%)、酸类(26.56%)、醛类(6.42%)、硫醚类(4.31%)。
The volatile components of different parts in Durian Fruit were extracted by simultaneous distillation,separated and identified by gas chromatography-mass spectrometry (GC-MS). The results indicated: 20 compounds in Durian pulp were identified and accounted for 78.53 % of volatile oil content. The relative percent content among the sulfur compounds, acids, esters, hydrocarbons was 50.79 %, 19.2 %, 2.99 % and 4.08 %, respectively. In Durian peel, the 49 kinds of compounds were identified and accounted for 78.53 % of total volatile oil, in which was mainly esters (53.73 %), acids (26 %), hydrocarbons (6.22 %), ketones (3.87 % ) and alcohols(2.92 %). 14 compounds in Durian epicarp were identified and accounted for 97.00 % of volatile oil content. The relative percent content of esters acids, aldehydes and sulfides present 59.71%,26.56 %, 6.42 % and 4.31%,respectively.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期130-134,共5页
Food Research and Development
基金
鞍山师范学院青年拔尖人才基金项目(2010)
关键词
榴莲
挥发性成分
气相色谱-质谱法
Durian
volatile
gas chromatography-mass spectrometry(GC/MS)