固相微萃取结合GC-O分析两种葡萄柚汁香气成分

Analysis of Aroma Compounds in Two Kinds of Grapefruit Juice by Solid Phase Microextraction and GC-Olfactometry

固相微萃取(solid phase microextraction,SPME)-气质联用(gas chromatography-mass spectrometry,GC-MS)对白葡萄柚和红葡萄柚汁的挥发性成分进行分析,分别检测出45种和41种挥发性成分,相对含量分别为84.43%和89.16%。通过气相色谱质谱联用-嗅觉检测法(gas chromatography-olfactometry,GC-O)分析发现两种葡萄柚汁中呈现气味的化合物分别有20种和21种,白葡萄柚中香气较强的组分是3-羟基-丁酸乙酯,乙酸香叶酯和RI=1006(水果香、清香、松油),红葡萄柚中有较强气味的是2-甲基丙酸乙酯、2-甲基丁酸乙酯、反式-2-己烯-1-醇、庚醛、1-辛烯-3-醇、α-松油烯、3-羟基己酸乙酯、香芹酮和3种未知化合物(RI=971、1156、1390)。气味轮廓分析发现白葡萄柚以果香为主,红葡萄柚以木头/树叶味为主。

A total of 45 and 41 compounds were detected in white grapefruit juice and red grapefruit juice with total relative contents of 84.43% and 89.16% by solid phase microextraction coupled with gas chromatography-mass spectrometry,respectively.Meanwhile,20 and 21 aromatic compounds were also identified in both kinds of juice by GC-Olfactometry.The 3-hydroxyl ethyl butyrate,geranyl acetate and RI = 1006（piney,fresh and fruity） were the major aroma compounds in white grapefruit juice.The compounds with strong aromatic intensity were 2-methyl ethyl propionate,2-methyl ethyl butyrate,trans-2-hexene-1-ol,heptanal,1-octen-3-ol,α-terpinene,3-hydroxyl ethyl hexanoate,carvone and three unknown compounds（RI = 971,1156 and 1390） in red grapefruit juice.The odor profile showed that white grapefruit juice and red grapefruit juice mainly presented as fruity odor and wood/leaf odor,respectively.