咖啡蜜在不同色谱柱上挥发性成分测定与对比分析

Determination and Comparative Analysis of Volatile Compounds of Coffee Honey Using Different Chromatographic Columns

为了探究咖啡蜜挥发性成分及其在不同色谱柱上挥发性成分的差异,采用顶空固相微萃取-气相色谱-质谱联用技术对19批咖啡蜜的挥发性成分进行检测,并分析了咖啡蜜在DB-5MS和DM-Wax色谱柱上挥发性成分的差异。结果表明:咖啡蜜中共检测出40种挥发性成分,主要包括醇类、萜烯类、醛类、酮类等,含量较高的化合物为顺式芳樟醇氧化物、脱氢芳樟醇、苯乙醛和反式芳樟醇氧化物。在DM-Wax色谱柱上检测到40种挥发性化合物,而在DB-5MS色谱柱上仅检测到30种。两种色谱柱上检测到的醇类物质分别为16种和10种,2种酸类物质仅在DM-Wax色谱柱上检出。总体而言,DM-Wax色谱柱对醇类和酸类物质的保留效果更好。研究结果可以为蜂蜜挥发性成分检测中色谱柱的选择提供借鉴参考,同时为咖啡蜜风味和品质研究提供技术支撑。

To investigate the volatile components of coffee honey and their profiling differences caused by different chromatographic columns,the volatile compounds of 19 batches of coffee honey were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry,and the differences in the detected volatile compounds of coffee honey caused by DB-5MS and DM-Wax chromatographic columns were analyzed.The results showed that a total of 40 volatile compounds were detected in coffee honey,mainly including alcohols,terpenes,aldehydes,ketones,etc.The compounds with higher contents were cis-Linalool-oxide,hotrienol,benzeneacetaldehyde and trans-linalool-oxide.A total of 40 volatile compounds were detected when the DM-Wax column was used,whilst only 30 volatile compounds were detected when the DB-5MS column was used.16 and 10 alcohols were detected through using the two columns,respectively,and 2 acids were detected only when the DM-Wax column was used.In general,the DM-Wax chromatographic column exhibited a better retention effect on alcohols and acids.The results of this study can provide a reference for the selection of chromatographic columns in the determination of volatile components in coffee honey,while offering technical support for the study of coffee honey’s flavor and quality.