摘要
运用顶空固相微萃取结合气相色谱-质谱联用技术分析番木瓜香气成分,考察萃取头类型、萃取时间、样品量和氯化钠添加量4个单因素对萃取成分的影响。结果表明最佳萃取条件为萃取头:50/30μm DVB/CAR/PDMS;样品量:6g番木瓜浆液;氯化钠添加量:3g;萃取时间:30min。将此条件下所得谱图与标准谱图比对分析,共鉴定出28种化合物,占总峰面积的90.82%,番木瓜主要香气化合物为甲苯(36.68%)、芳樟醇(33.55%)、异硫氰酸苄酯(7.04%)、顺式芳樟醇氧化物(2.56%)和氧化芳樟醇(1.46%)。
The volatile components of solo papaya had been analyzed by headspace solid phase microextration （HS-SPME） coupled with gas chromatographymass spectrometry（GC-MS）. Four factors had been investigated including types of fiber,extraction time,sample weight and addition of NaCI. The optimum extraction conditions were fixed as follow 50/30pm carboxen/divinylbenzane/polydimethylsiloxane （DVB/CAR/PDMS） fiber,6g samples, 3g NaCI,30min. When this condition was used,28 components accounted for 90.82% of the total volatile fraction were identified by comparing spectrogram of sample with standard spectrum library. The major aroma components of papaya were identified as toluene （36.68%）, linalool （33.55%）, benzyl isorhodanate （7.04%）, cislinalool oxide（2.56%） and linalool oxide（1.46%）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期148-151,155,共5页
Science and Technology of Food Industry
基金
中国热带农业科学院香料饮料研究所科技基金项目(Xys1108)
