摘要
为研究不同的萃取方法对山楂汁香气成分测定的影响,采用顶空固相微萃取(HS-SPME)和液液萃取(LLX)对山楂汁中的香气成分进行富集,并结合气相色谱-质谱联用(GC-MS)对其进行定性和半定量分析。结果表明,HSSPME共检测出21种香气成分,主要是顺-3-己烯醇、α-萜品醇、顺-乙酸-3-己烯酯、顺-丁酸-3-己烯酯、苯甲醇和甲酸己酯等,其含量分别为79.4、68.1、60.4、60.1、49.9、33.2μg/L;LLX共检测出20种香气成分,主要是顺-3-己烯醇、顺-乙酸-3-己烯酯、顺-丁酸-3-己烯酯、丁子香酚、丙酮酸乙酯和柠檬酸,其含量分别67.9、63.4、57.4、51.4、34.5、30.3μg/L。通过比较分析可知,不同的方法因工作原理不同,得到的香气成分不同且含量差异较大。
To study the effect of different extraction methods on the aromatic components of hawthorn juice, headspace solid phase micro-extraction（HS-SPME） and liquid-liquid extraction（LLX） coupled with gas chromatography mass spectrometry（GC-MS） were developed and applied for the qualitative and semiquantitative characterization of aroma components of hawthorn juice. The results showed that a total of 21 compounds were identified by HS-SPME. （Z）-3-hexen-l-ol,α-terpineol, （Z）-3-hexenyl acetate, （Z）-3- hexenyl butyrate,benzyl alcohol and hexyl formate were the main components,and its contents were 79.4, 68.1,60.4,60.1,49.9,33.2μg/L, respectively. Compared with HS-SPME, 6 main aroma components were found by LLX, such as （Z）-3-hexen- 1 -ol, （Z）-3-hexenyi acetate, （Z）-3-hexenyl butyrate, eugenol, ethyl pyruvate and citric acid, and its contents were 67.9,63.4,57.4,51.4,34.5,30.3μg/L, respectively. Nevertheless, based on different principles,the contents of aroma components were obvious differences in contents with different methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期153-156,共4页
Science and Technology of Food Industry
基金
山东省自然科学基金(ZR2011CM206)
