毛叶木姜子嫩果香气成分不同萃取方法的比较

Comparison of Different Extraction Methods of Aroma Components from Immature Litsea mollis Hemsl. Fruit

分别采用同时蒸馏萃取法(SDE)和顶空固相微萃取法(HS-SPME)提取毛叶木姜子嫩果样品中的香气物质。采用气相色谱-质谱联用(GC-MS)法对香气物质进行了定性与定量检测,对比分析了不同萃取方法对香气物质的分布与含量的影响。实验结果表明,SDE法和HS-SPME法提取物中分别检测到50种和71种香气化合物,其中,共同检出成分有33种。两种方法鉴定出的化合物均以含氧萜类为主。HS-SPME法测得的香气化合物中较显著的香气特征为果香和花香,而SDE法测得的香气化合物中较显著的香气特征为木香、甜香以及化学味。两种方法提取的毛叶木姜子挥发性风味物质差异明显,HS-SPME法提取物中检测出的香气化合物数量明显高于SDE法且更接近样品原始风味,更适用于毛叶木姜子嫩果香气成分的研究。

Simultaneous distillation extraction(SDE) and headspace solid-phase microextraction(HS-SPME) are used respectively to extract aroma substances from the immature Litsea mollis Hemsl. fruit(ILMF). Qualitative and quantitative detection of aroma substances are carried out by gas chromatography-mass spectrometry(GC-MS). The effects of different extraction methods on the distribution and content of aroma substances are compared and analyzed. The experiment results show that a total of 50 types and 71 types of volatile compounds are detected in ILMF by SDE and HS-SPME, among which, there are 33 types of common detected components. The compounds identified by the two methods are mainly oxyterpenes. Among the aroma compounds detected by HS-SPME, the more significant aroma characteristics are fruit and flower aroma, while the more significant aroma characteristics of the aroma compounds detected by SDE are wood aroma, sweet aroma and chemical flavor.The volatile flavor compounds extracted by the two methods are significantly different. The amount of aroma compounds detected by HS-SPME is significantly higher than that by SDE and closer to the original flavor of the sample, which is more suitable for the study of aroma components in immature Litsea mollis Hemsl. fruit.