SPME-GC-MS分析榴莲果肉中的挥发性成分

Analysis of Volatile Constituents in Durian Pulp by SPME-GC-MS

为了研究榴莲果肉中的挥发性香气成分,采用两种固相微萃取纤维提取了榴莲果肉中的挥发性成分,并利用气相色谱-质谱联用技术对所得挥发性成分进行了分离与鉴定。采用保留指数和质谱进行定性,共鉴定出60种挥发性成分,其中酯类26种,含硫化合物12种,醇类7种,烃类7种,醛类3种,酸类2种、含氮化合物2种和酚类1种;采用面积归一化法确定了它们相对含量,相对含量较高的是2-甲基丁酸乙酯、丙酸乙酯、1-十四醇、乙酸乙酯、丁酸乙酯、反-2-丁烯酸乙酯、二乙基二硫醚、2-甲基丁酸丙酯、十四醛、乙硫醇。从鉴定出的挥发性成分的香气特征可知,榴莲的香气主要是由酯类化合物和含硫化合物赋予的,其中大多数酯类化合物是脂肪酸乙酯,含硫化合物中硫醇和硫醚的含量相对较高。

The volatile components in durian pulp were extracted by two different kinds of solid-phase microextraction and analyzed by GC-MS in order to investigate those volatile compounds. These compounds were determined by MS and RI qualitative analysis. A total of sixty volatile constituents were identified, including 26 esters, 12 sulfur-containing compounds, 7 alcohols, 7 hydrocarbons, 3 aldehydes, 2 acids, 2 nitrogen-containing compounds and 1 phenol. The relative contents were determined by peak area normalization method. The major volatile components were ethyl 2- methylbutyrate, ethyl propionate, 1-tetradecanol, ethyl acetate, ethyl butyrate, ethyl E-2-butenoate, diethyl disulfide, propyl 2-methylbutanoate, tetradecanal and ethanethiol. Based on the odor characteristics of those identified compounds,it can be concluded that the odor of durian pulp is mainly from ester compounds and sulfur-containing compounds. Most of the ester compounds are fatty acid ethyl esters;the contents of mercaptan and sulfide are higher in the identified sulfur-containing compounds.