荞麦蜜中挥发性成分测定及其与成熟度的相关性分析

Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity

建立蜂蜜中挥发性成分测定的顶空固相微萃取-气相色谱-质谱法,并对不同成熟度荞麦蜜中挥发性成分进行测定。对固相微萃取条件(萃取纤维、萃取温度、萃取时间)和气相色谱-质谱条件(色谱柱、升温程序)进行优化。在优化测定条件下,14个荞麦蜜共检测出168种挥发性成分,主要包括醇类、酯类、醛类、酸类、酮类等。结果表明,不同成熟度荞麦蜜挥发性成分存在显著差异,成熟度低的荞麦蜜中酯类、醇类含量较多,成熟度高的荞麦蜜中醛类、酸类含量较多。

A headspace solid phase microextrction(SPME)coupled to gas chromatography-mass spectrometry(GC-MS)method was developed for the determination of the volatile compounds of 14 samples of buckwheat honey with different maturity levels.The SPME parameters(extraction fiber,time and temperature)and the GC conditions(capillary column and rising temperature program)were optimized.Under the optimal experimental conditions,a total of 168 volatile compounds were identified,mainly including alcohols,esters,aldehydes,acids and lactones.There were significant differences in the volatile components of buckwheat honey at different maturity levels.Esters and alcohols were the main volatile compounds in buckwheat honey at lower maturity levels,while aldehydes and acids were dominant in buckwheat honey at higher maturity levels.