基于HS-SPME和GC/MS定量分析杨梅特征香气成分

杨梅为中国南方特色树种,香气独特,研究其特征香气成分具有重要意义.该研究利用液液萃取和顶空固相微萃取(HS-SPME)技术,结合GC/MS对杨梅香气进行了定性和定量研究.研究表明,利用HS-SPME-GC/MS技术可检出挥发性物质成分60种,其中萜类物质是其主要挥发性成分,含量约占40%;醇类含量22%;醛酮类19%;酸类和酯类物质少,分别为l%和3%.在萜类物质中,发现石竹烯含量最高,达1069.8μg/L.研究了杨梅特征香气,这为促进香气质量评价体系建立、果品深加工对香气的影响研究提供了理论依据.

Quantitative analysis of characteristic aromatic compounds in red berry( Myrica rubra Sieb.et Zucc)by HS-SPME and GC/MS

Red bayberry( Myrica rubra Sieb. Et Zucc)was a subtropical fruit tree native to China Southern, and its mature berry was characterized by strong aromatic flavor. The investigation on flavor was very significant. In this research, the volatile characteristic flavor was investigated using the liquid-liquid extraction (LLE) and headspace- solid phase microextraction(HS-SPME) technique, and the gas chromatography mass spectrometry(GC/MS).The results showed that there were 60 components identified by HS-SPME-GC/MS.The primary classification of volatile components was terpenoids (40%).The second category was alcohols (22%).The contents of acid and ester were lower, with 1% and 3% respectively. It showed that the content of β-Caryophyllene was highest (1069.81μg/L) among them.The research on analysis of red bayberry characteristic flavor was significant theoretical basis for improving construction of the quality evaluation system and for investigating effect of the deep processing technology on the flavor.