HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分

Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry

为探讨不同类型百香果挥发性风味成分的组成及相对含量,采用顶空固相微萃取-气相色谱-质谱联用对紫、红和黄百香果中挥发性风味成分进行了测定,并结合相对气味活度值(ROVA)探究各成分对样品总体风味的贡献。结果表明,三种类型百香果中共鉴定出32种挥发性风味成分,主要包括酯类12种、烯烃类7种、烷烃类2种、醇类8种、酮类3种,其中共有成分有16种。根据挥发性成分的ROVA,黄百香果的关键挥发性成分(ROVA≥1)有5种,分别为丁酸乙酯、己酸乙酯、乙酸乙酯、芳樟醇和β-紫罗兰酮;但紫、红百香果中关键挥发性风味成分均为4种,分别为丁酸乙酯、己酸乙酯、乙酸乙酯和β-紫罗兰酮。而且,百香果中还存在对其香气起重要修饰作用成分(0.1≤ROVA≤1),如辛酸乙酯、乙酸己酯、丁酸己酯、β-月桂烯、D-柠檬烯。这些关键风味成分和重要修饰成分共同构成百香果的特征香气,且不同类型间百香果挥发性风味成分差异较大。

In order to investigate the composition and relative content of volatile flavor ingredients of different varieties of passion fruit,the volatile flavor components of purple,red and yellow passion fruit were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry,and combined with the relative odor activity value(ROVA)to explore the contribution of each component to the overall flavor of the samples.The results indicated that 32 kinds of volatile flavor components were identified in three passion fruit,mainly included 12 esters,7 olefins,2 alkanes,8 alcohols and 3 ketones.Among the obtained flavor compounds,there were 16 kinds of common ingredients.According to the ROVA of volatile components,there were five key volatile components(ROVA≥1)of yellow passion fruit,which are ethyl butyrate,ethyl hexanoate,ethyl acetate,linalool andβ-ionone and there are four key volatile components in purple and red passion fruit,which are ethyl butyrate,ethyl hexanoate,ethyl acetate andβ-ionone.Furthermore,there were also some important modifying components(0.1≤ROVA≤1)in the passion fruit,such as ethyl octanoate,hexyl acetate,hexyl butyrate,β-myrcene,D-limonene.The key flavor components and the important modifying ingredients above are composed of the characteristic aroma of passion fruit,and the volatile flavor components of passion fruit among different types are remarkably different.