金枕榴莲果实各部位挥发性物质成分GC/MS分析

Analysis of Volatile Component in Different Part of Durian Fruit by GC/MS

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.