HS-SPME-GC-MS法测定不同发育期无花果果实的挥发性成分

Determination of Volatile Compounds of Ficus carica L.Fruits at Different Developing Stages with HSSPME-GC-MS

为明确无花果果实发育过程中挥发性成分的变化趋势,利用顶空-固相微萃取-气质联用(Head Space-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometer,HS-SPME-GC-MS)技术测定不同发育期无花果果实的挥发性成分。结果表明,无花果果实中挥发性成分包括烯类、醛类、烷烃类、醇类和香豆素类等,其中烯类物质相对含量随着果实成熟而减少,醛类物质随着果实成熟先增加后减少;烯类物质在幼果Ⅰ期含量最高,在完熟期仅为0.13%,醛类物质在转红期含量最高(65.51%)。6个发育期果实中共同挥发物有11种,相对含量排名前5的挥发物为苯甲醛、α-布藜烯、石竹烯、7-羟基-3-(4-甲氧基苯基)香豆素和4-烯丙氧基香豆素。本研究结果可为无花果生产中香气品质调控提供理论依据。

In order to clarify the changing trend of volatile compounds of Ficus carica L.fruits during the development process,head space-solid phase microextraction-gas chromatography-mass spectrometry technology was used to analyze the volatile compounds of Ficus carica L.fruits at different developing stages.The results showed that the volatile compounds of Ficus carica L.fruits mainly included alkenes,aldehydes,alkyls,alcohols and coumarins,the relative contents of alkenes decreased with fruit maturity,while the contents of aldehydes increased firstly and then decreased with fruit maturity.The relative contents of alkenes were the highest in the young fruit I,but only 0.13%in ripe fruits.Aldehydes were the highest(65.51%)in reddishing fruits.There were 11 kinds of common volatiles in fruits at the six developing stages,and the top five volatiles were benzaldehyde,α-bupleurum,stigmasterol,7-hydroxy-3-(4-methoxyphenyl)coumarin and 4-allyloxycoumarin,respectively.The results of this study can provide theoretical basis for the regulation of aroma quality in Ficus carica L.production.