香水梨香气成分的萃取条件优化及GC-MS分析

HS-SPME-GC-MS Analysis of Xiangshui Pear Aroma Components

该研究采用顶空固相微萃取结合气相色谱-质谱法分析不同采收期香水梨香气成分,并采用响应面法优化氯化钠添加量、萃取时间、萃取温度等变量。结果表明,香水梨香气成分的最佳萃取条件为氯化钠添加量1.00 g、萃取时间50 min、萃取温度70℃。在此萃取条件下,不同采收期的香水梨香气分别为采收期Ⅰ19种、采收期Ⅱ23种、采收期Ⅲ25种;物质种类分别为酯类22种、醛类8种、醇类3种、酮类2种、萜烯类1种,主要特征香气成分为己醛、2-已烯醛、乙酸丁酯、乙酸己酯等。通过比较分析不同采收期香水梨的香气成分差异,确定最适采收期为采收期Ⅱ,为解决香水梨因采收时间造成后熟及香气品质评价提供参考。

Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aroma components of Xiangshui pear in different harvesting periods.Response surface methodology was used to optimize the amount of sodium chloride added,extraction time,and extraction temperature.The optimal extraction conditions were 1.00 g sodium chloride,extraction time of 50 min,and extraction temperature of 70℃.Under these extraction conditions,19 aroma components were detected in harvesting stage I,23 in harvesting stage II,and 25 in harvesting stage III.The components comprised 22 esters,8 aldehydes,3 alcohols,2 ketones,and 1 terpene.The main aroma components were hexanal,2-hexenal,butyl acetate,and hexyl acetate.A comparative analysis of aroma composition differences of Xiangshui pear in different harvesting periods revealed that the optimal harvesting period was harvesting stage II.Our data will inform efforts to solve the problem of late ripening caused by harvesting time and aid in aroma quality evaluation of Xiangshui pear.