固相微萃取-全二维气相色谱-质谱法解析井冈蜜柚中的风味物质特征

Analysis of flavor compounds in Jinggang honey grapefruit by solid phase micro extraction-gas chromatography×gas chromatography-mass spectrometry

目的通过与琯溪蜜柚和沙田柚对比来解析井冈蜜柚风味物质特征。方法采用固相微萃取-全二维气相色谱-质谱法(solid phase micro extraction-gas chromatography×gas chromatography-mass spectrometry,SPME-GC×GC-MS)测定了井冈蜜柚、沙田柚和琯溪蜜柚3个品种柚肉和柚皮的挥发性物质,通过聚类分析挖掘井冈蜜柚的特征风味物质。结果相比较琯溪蜜柚和沙田柚,挖掘到井冈蜜柚果肉中反-2-庚烯醛、己醛、1-辛烯-3-酮、芳樟醇、戊醛、桉油烯醇为特征风味物质,而井冈蜜柚果皮中β-罗勒烯、桉油烯醇、香叶醇、τ-依兰油烯、3,7-二甲基-6-辛烯醛、新橙花醛、α-松油醇为特征风味物质。对不同品种的果肉与果皮进行对比,发现柚果皮中反-香芹醇、6-甲基-5-庚烯-2-酮、β-蒎烯、香叶醇、芳樟醇、癸醛这些化合物的含量较高。结论本研究通过聚类分析挖掘出井冈蜜柚特征风味物质,可以为井冈蜜柚风味的品质控制提供依据。

Objective To analyze the flavor compounds characteristics of Jinggang honey grapefruit by comparing with Guanxi honey grapefruit and Shatian grapefruit.Methods Solid phase micro extraction-gas chromatography×gas chromatography-mass spectrometry(SPME-GC×GC-MS)was used to determine the Volatile matter of pulp and peel from 3 grapefruit varieties(Jinggang honey grapefruit,Shatian grapefruit and Guanxi honey grapefruit),clustering was carried out by clustering analysis to excavate character flavor composition.Results Comparing with Guanxi honey grapefruit and Shatian grapefruit,trans-2-heptenal,hexanal,1-octene-3-one,linalool,pentanal,and(-)-spathulenol were characteristic flavor substances in Jinggang honey grapefruit pulp,while β-ocimene,(-)-spathulenol,geraniol,τ-muurolene,2,6-octadienal,3,7-dimethyl,(E)-,isoneral andα-terpineol were characteristic flavor compounds in Jinggang honey grapefruit peel.Comparing pulp with peel of 3 varieties,it was found that trans-carvol,6-methyl-5-hepten-2-one,β-pinene,geraniol,linalool,and decanal were found in the peel.The content of them was higher in the peel.Conclusion In this study,the characteristic flavor compounds of Jinggang honey grapefruit are mined by cluster analysis,which can provide a basis for the quality control of Jinggang honey grapefruit flavor.