固相微萃取结合气相色谱-质谱测定海南番木瓜香气成分

运用顶空固相微萃取结合气相色谱-质谱联用技术分析番木瓜香气成分,考察萃取头类型、萃取时间、样品量和氯化钠添加量4个单因素对萃取成分的影响。结果表明最佳萃取条件为萃取头:50/30μm DVB/CAR/PDMS;样品量:6g番木瓜浆液;氯化钠添加量:3g;萃取时间:30min。将此条件下所得谱图与标准谱图比对分析,共鉴定出28种化合物,占总峰面积的90.82%,番木瓜主要香气化合物为甲苯（36.68%）、芳樟醇（33.55%）、异硫氰酸苄酯（7.04%）、顺式芳樟醇氧化物（2.56%）和氧化芳樟醇（1.46%）。 

Volatile composition of Hainan solo papaya by headspace solid-phase microextraction/gas chromatography-mass spectrometry

The volatile components of solo papaya had been analyzed by headspace solid phase microextration (HS-SPME) coupled with gas chromatographymass spectrometry (GC-MS) .Four factors had been investigated including types of fiber, extraction time, sample weight and addition of NaCl.The optimum extraction conditions were fixed as follow 50/30μm carboxen/divinylbenzane/polydimethylsiloxane (DVB/CAR/PDMS) fiber, 6g samples, 3g NaCl, 30min.When this condition was used, 28 components accounted for 90.82% of the total volatile fraction were identified by comparing spectrogram of sample with standard spectrum library.The major aroma components of papaya were identified as toluene (36.68%) , linalool (33.55%) , benzyl isorhodanate (7.04%) , cislinalool oxide (2.56%) and linalool oxide (1.46%) .