椰子脆片挥发性成分分析

Analysis of Volatile Compounds in Coconut Chips

采用同时蒸馏萃取-气相色谱质谱联用法对国内外市场上常见的椰子脆片的挥发性成分进行分析。结果发现:21个不同品牌的椰子脆片中共鉴定出22种挥发性成分,主要包括酯类、内酯类、烃类、醛类、酚类和醇类。共有成分8种,分别为辛酸乙酯、δ-辛内酯、3-甲基十三烷、癸酸乙酯、丁位癸内酯、3-甲基十五烷、月桂酸乙酯、丁位十二内酯。其中δ-辛内酯和丁位癸内酯是相对含量最多的两种挥发性成分。主成分分析结果表明样品中提取的前7个主成分累积贡献率达到87.09%。通过主成分分析和聚类分析都可以把样品分为3类,结果一致。

The volatile compounds of coconut chips from domestic and foreign markets were analyzed by SDE/GC-MS.The results showed that 22 kinds of volatile components were identified from 21 different brands of coconut chips,including esters,lactones,hydrocarbons,aldehydes,phenols and alcohols.Eight compounds were identified in all samples including octanoic acid ethyl ester,tetrahydro-6-propy l-2 H-pyran-2-one,3-methyl-tridecane,decanoic acid ethyl ester,tetrahydro-6-penty l-2 H-pyran-2-one,3-methyl-pentadecane,dodecanoic acid ethyl ester,and 6-heptyltetrahydro 2 H-pyran-2-one.The relative contents of tetrahydro-6-propy l-2 H-pyran-2-one and tetrahydro-6-penty l-2 H-pyran-2-one were the highest.Principle component analysis showed the first seven principal components cumulatively contributed to 87.09%of the total variation.Principle component analysis and cluster analysis both classified all samples into 3 categories,and the classification results were basically consistent with each other.