海南主要地域生咖啡豆挥发性化学成分对比研究

Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area

采用固相微萃取-气相色谱-质谱法(SPME-GC-MS)分析海南万宁地区咖啡豆和澄迈地区咖啡豆中挥发性化学组分,通过谱库检索、保留指数对化合物定性,比较两种咖啡豆之间差异。实验结果表明:万宁地区咖啡检出化合物种类91种,澄迈地区咖啡检出106种化合物,有66种相同的化合物,相同组分为75.52%。相同化合物中万宁地区咖啡占总含量的89.86%,澄迈地区咖啡占总含量的85.70%。

Chemical component of Hainan green coffee beans was analyzed with solid phase microextraction-gas chromatography- mass spectrometry, and the discrepancy between two green coffee heans was differentiated through the spectrum database re-trieval and retention index of compound characterization. The experimental results show that： the chemical composition of Warming coffee beans and Chengmai coffee beans is basically the same. The quantity of analyzed compound in Wanning area cof-fee is 91, and in Chengmai area coffee is 106, the quantity of the same compound is 66, and the percent of the same component is 75.52%. The same compounds accounted for 89.86% of the total content of Wanning area coffee, and accounted for 85.70% of the total content of Chengraai area coffee.