SPME-GC法分析南果梨不同部位及状态香气成分

SPME-GC-MS Analysis of Aroma Constituents of Nanguo Pear Peel,Pulp,Intact Fruit and Cracked Fruit

应用固相微萃取技术与气相色谱-质谱相结合的方法对南果梨果皮与果肉、完整果外释与破碎后果汁的香气成分进行比较和研究。结果表明,完整果实的外释香气成分种类比破碎后果汁中的香气成分种类丰富,从完整果实外释香气共鉴定出18种香气成分,主要为乙酸乙酯(1.49%)、丁酸乙酯(7.48%)、2-甲基丁酸乙酯(1.43%)、己酸甲酯(1.46%)、己酸乙酯(41.76%)、乙酸己酯(11.78%)、2-辛烯酸乙酯(1.07%)、辛酸乙酯(6.73%)、和α-法呢烯(21.6%)。南果梨果皮和果肉中有5种共同香气成分,但相对含量上有一定的差异。果皮和果肉中的香气成分相对含量最高的是己酸乙酯,分别为46.89%、35.2%。

The aroma components of Nanguo pear peel,pulp,intact fruit and cracked fruit were determined by solid phase micro-extraction（SPME） and gas chromatography-mass spectrometry（GC-MS）.The intact fruit contained more kinds of aroma components than the cracked fruit.Eighteen aroma components were identified in the intact fruit,mainly including ethyl acetate（1.49%）,butanoic acid,ethyl ester（7.48%）,acetic acid,2-methylpropyl ester（1.43%）,hexanoic acid,methyl ester（1.46%）,hexanoic acid,ethyl ester（41.76%）,acetic acid,hexyl ester（11.78%）,2-octenoic acid,ethyl ester（1.07%）,octanoic acid,ethyl ester（6.73%） and alpha-farnesene（21.6%）.There were 5 aroma components common to both the peel and pulp of Nanguo pear with a difference in the relative contents.The most abundant compound in the peel and pulp was ethyl caproate,accounted for 46.89% and 35.2%,respectively.