利用HS-GC-MS/MS分析五指毛桃产品中油臆气味的研究

Study on the Analysis of Fat Odor in Ficus hirta Vahl.by HS-GC-MS/MS

对五指毛桃产品油臆气味采用HS-GC-MS/MS法进行分析研究。通过将五指毛桃产品切成0.5 mm薄片后,直接放入顶空瓶中,使用顶空进行仪进行富集,选择顶空加热温度、平衡时间及样品量进行条件优化,得到质谱数据在NIST的质谱数据库和搜索程序进行鉴定,归属各组成的气味,并使用MRM模式进行验证。得出使用3 g样品在顶空加热到50℃,富集120 min后,共鉴定出8个气味成分,包括醛类、呋喃类、酸类、酯类共4种化合物,其中导致油臆气味的成分主要为正己醛和正庚醛。该方法鉴别出五指毛桃中油臆气味的组成,为科学评价及控制五指毛桃产品质量提供参考。

The fat odor of Ficus hirta Vahl.products was analyzed and studied using HS-GC-MS/MS method.After cutting the Ficus hirta Vahl.product into 0.5 mm thin slices,it was directly placed into a headspace bottle and enriched using a heads-pace analyzer.The heating temperature,equilibrium time,and sample size of the headspace were optimized to obtain mass spectrometry data for identification in the NIST mass spectrometry database and search program.The odor of each component was assigned,and the relative content of each component was determined using area normalization method.After heating 3 g of the sample in headspace to 50℃and enrichment for 120 minutes,a total of 8 odor components were identified,including aldehydes,furans,acids,and esters.Among them,the main odor causing fat was n-hexanal and n-heptanal.This method identified the composition of fat odor in Ficus hirta Vahl.products,providing a strong basis for scientific evaluation and control of Ficus hirta Vahl.Products quality.