| 血橙果实香气成分的气相色谱-质谱分析 |
| |
| 引用本文： | 乔宇,谢笔钧,柴倩,潘思轶.血橙果实香气成分的气相色谱-质谱分析[J].质谱学报,2008,29(1):1-5. |
| |
| 作者姓名： | 乔宇 谢笔钧 柴倩 潘思轶 |
| |
| 作者单位： | 华中农业大学食品科技学院，湖北 武汉 430070 |
| |
| 基金项目： | 农业部财政专项基金
,
湖北省科技攻关项目
,
引进国际先进农业科技计划(948计划) |
| |
| 摘 要： | 采用顶空固相微萃取对血橙的香气成分进行提取，用两个不同极性的色谱柱（HP-5和 DB-WAX）进行分离，利用气相色谱-质谱联用技术对香气成分进行分析。在DB-WAX柱上鉴定出32种组分,HP-5柱共鉴定出45种主要化合物，占总峰面积的71.96%，主要成分为：柠檬烯（56.6%）、乙醇（4.24%）、巴伦西亚桔烯（2.06%）、β-月桂烯（1.73%）、丁酸乙酯（0.92%）、反式-2-己烯醛（0.75%）。HP-5柱更适合血橙香气成分的分离。
|
| 关 键 词： | 血橙 塔罗科 香气 顶空固相微萃取 气相色谱-质谱法 |
| 文章编号： | 1004-2997（2008）01-01-05 |
| 收稿时间： | 2007-04-11 |
| 修稿时间： | 2007-06-04 |
Analysis of Aroma Components in Blood Orange Fruit by Gas Chromatography-Mass Spectrometry |
| |
| QIAO Yu,XIE Bi-jun,CHAI Qian,PAN Si-yi.Analysis of Aroma Components in Blood Orange Fruit by Gas Chromatography-Mass Spectrometry[J].Journal of Chinese Mass Spectrometry Society,2008,29(1):1-5. |
| |
| Authors: | QIAO Yu XIE Bi-jun CHAI Qian PAN Si-yi |
| |
| Affiliation: | College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070,China |
| |
| Abstract: | The aroma components of blood orange fruit were extracted by headspace solid phase microextraction and investigated by gas chromatography-mass spectrometry with two GC columns of different polarity (HP-5 and DB-WAX). 32 compounds were identical with the compounds separated on DB-WAX column. 45 major volatile compounds were identified on HP-5 column, which accounted for 71.96% of total peak areas. The main components are limonene(56.6%), ethanol(4.24%), valencene(2.06%), β-myrcene(1.73%), ethyl butanoate(0.92%), (E)-2-hexenal(0.75%). The HP-5 column is more suitable for separation of aroma compounds in blood orange fruit. |
| |
| Keywords: | bloodorange Tarocco aroma headspacesolidphasemicroextraction gaschromatography-massspectrometry(GC/MS |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《质谱学报》浏览原始摘要信息 |
|
点击此处可从《质谱学报》下载全文 |
