顶空-固相微萃取-气相色谱-质谱联用法分析啤特果挥发性风味物质

Analysis of volatile compounds in Piteguo by headspace-solid-phase microextraction-gas chromatography-mass spectrometry

啤特果是一种品质极高的绿色水果,为研究其风味特征,基于优化的顶空-固相微萃取法(headspace-solidphase microextraction,HS-SPME)提取果肉挥发性风味物质,并经气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)测定。结果显示,carboxen/polydimethylsiloxane(CAR/PDMS)萃取头在40℃、萃取40 min的萃取效果较好;经鉴定得到44种化合物,包括30种酯、6种醛、4种醇、2种酮和2种碳氢化合物,含量最高的是酯类(89.176%),其次是醇类(7.844%)、碳氢化合物(1.172%)、醛类(0.912%)和酮类(0.896%)。2-己烯酸乙酯(30.337%)、乙酸丁酯(16.661%)、乙酸乙酯(14.002%)、己酸乙酯(13.315%)和丁酸乙酯(7.349%)是啤特果中含量较高的风味物质。研究啤特果挥发性成分,便于我们初步认识这个品种的特点,为进一步开发和利用该资源提供基础科学理论依据。

Piteguo is a kind of high quality green fruit. The present investigation was directed towards the optimization of a solvent free methodology based on headspace-solid-phase microextraction（ HS-SPME） combined with gas chromatographymass spectrometry（ GC-MS） in order to establish the volatile composition in pulp of Piteguo. A carboxen/polydimethylsiloxane fibre was selected for extraction at 40 ℃ for 40 min. More than 44 volatile compounds including 30 esters,6 aldehydes,4alcohols,2 ketones and 2 hydrocarbons were identified.The levels and number of esters（ 89.176%） in Piteguo were considerably higher than others. The contents of alcohols,hydrocarbons,aldehydes and ketones were 7.844%,1.172%,0.912%,0.896%,respectively.Ethyl 2-hexenoate（ 30.337%）,acetic acid butyl ester（ 16.661%）,ethyl acetate（ 14.002%）,hexanoic acid ethyl ester（ 13.315%） and butanoic acid ethyl ester（ 7.349%） were the main volatile compounds in Piteguo.The establishment of the volatile compounds in the pulp of Piteguo may be a useful tool to help us understand the variety characteristics preliminary. It will provide the basic scientific theory for the further developing and utilizing the resources.