HS-SPME-GC-MS法测定不同成熟度蜜柑果汁挥发性成分

Changes of Aroma compounds in Satsuma mandsrins orange juice in different maturity

本文以未成熟、充分成熟、过熟三种不同成熟度的大叶尾张蜜柑果汁为原料,采用固相微萃取法进行抽取,然后经过GC-MS联机检测果汁中挥发性风味化合物,并对风味物质进行定量分析。结果表明:不同成熟度的大叶尾张蜜柑果汁中共有37种挥发性风味成分,主要包括酯类、酮类、醛类、醇类和烃类;在未成熟、充分成熟和过熟大叶尾张蜜柑果汁中分别检出34、32、33种挥发性化合物;其中,反式-3-蒈烯-2-醇、十八烷酸丙酯、1,3,8-对-孟三烯在柑橘品种的挥发性风味物质组成中未见报道;成熟度引起的大叶尾张蜜柑果汁挥发性风味化合物种类变化较小,但是柠檬烯、γ-松油烯、α-松油醇、香芹醇、β-甜橙醛等特征性风味物质含量有明显的变化;其中,醇类、醛类、酯类挥发性化合物均为在充分成熟果中含量最高。结合对果汁的物性分析得出,充分成熟果能保持大叶尾张蜜柑的香气特征。

Volatile compounds in Satsuma mandarin Owari orange juice with different maturity of premature, mature and postmature were analyzed by headspace-solid phase micro-extraction combined with gas chromatographymass spectrometry（ HS-SPME/GC-MS）.Qualitative analysis of volatile compounds was performed followed by orange juice with different maturity.The results showed that 37 volatile compounds were isolated and identified, which included aldehydes, alcohols, ketones, esters and hydrocarbons.Then,34 kinds of volatile compounds which were isolated in premature orange juice and 32 kinds in mature orange juice and 33 kinds in postmature orange juice. Among these volatile compounds, trans - 3 - caren - 2 - olcohol, stearic acid propyl ester, 1,3,8 - p - menthatriene have not been reported in the composition of volatile flavor compounds of citrus species previously.In our experiment,the effects of different maturity of Satsuma mandsrins orange on the kinds of aroma compounds of orange juice was not significant. However, the contents of aroma compounds, such as limonene, γ- terpinene, carveol,β-sinensal,were changed significantly.The concentration of alcohols aldehydes esters were isolated in mature orange juice were higher than those in premature and postmature orange juice.Based on the analyzed of physical properties of juice and the changes of aroma compounds with different maturity,the quality of aroma for Satsuma mandsrins orange can be obtained in mature.