利用HS-SPME联动GC-MS对仙人掌果挥发性香气成分分析
|
摘要
利用顶空固相微萃取气相色谱质谱联用(HS-SPME-GC-MS)分析手段,对仙人掌果挥发性香气成分进行分离鉴定,通过色谱峰面积归一化法计算挥发性成分的相对含量。从仙人掌果中分离鉴定出24种挥发性香气成分,其中主要挥发性香气成分为正己醛(32.301%)、反-2-己烯醛(15.028%)、正辛醇(10.056%)、乙酸异戊酯(9.251%)、α-鸢尾酮(7.280%)、顺-3-己烯醇(叶醇)(5.709%),共占挥发性香气物质总量的79.625%。通过成分可量化香气值比较,确认了7种主要香气贡献成分,分别为己醛,乙酸异戊酯,反-2-已烯醛,2-戊基呋喃,2-甲基丁基乙酸酯,乙酸叶醇酯和辛醇,确认仙人掌果以靑香为主,果香为辅的香气特征。本研究可为仙人掌果的深加工和利用提供数据支持帮助。
The volatile aroma components of opuntia fruit were separated and identified by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) and their relative contents were calculated by chromatographic peak area normalization method. Twenty four volatile aroma components were isolated from opuntia fruit, among which the main volatile aroma components were n-hexanal(32.301%), trans-2-hexenal(15.028%), octanol(10.056%), isoamyl acetate(9.251%), α-irone(7.280%), and cis-3-hexenol(5.709%), all together accounting for79.625% of the total volatile aroma components. Comparison of the quantifiable aroma values confirmed 7 main aroma constituents, namely hexanal, isoamyl acetate, trans-2-hexenal, 2-pentylfuran, 2-methylbutyl acetate, cis-3-hexenyl acetate and octanol. Opuntia fruit were proved to be green aroma based, with fruit aroma as supplement. This may provide some references for the deep processing and utilization of opuntia fruit in future.
The volatile aroma components of opuntia fruit were separated and identified by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) and their relative contents were calculated by chromatographic peak area normalization method. Twenty four volatile aroma components were isolated from opuntia fruit, among which the main volatile aroma components were n-hexanal(32.301%), trans-2-hexenal(15.028%), octanol(10.056%), isoamyl acetate(9.251%), α-irone(7.280%), and cis-3-hexenol(5.709%), all together accounting for79.625% of the total volatile aroma components. Comparison of the quantifiable aroma values confirmed 7 main aroma constituents, namely hexanal, isoamyl acetate, trans-2-hexenal, 2-pentylfuran, 2-methylbutyl acetate, cis-3-hexenyl acetate and octanol. Opuntia fruit were proved to be green aroma based, with fruit aroma as supplement. This may provide some references for the deep processing and utilization of opuntia fruit in future.
引文
[1]吉雪慧,张筠,刘术明,等.响应面法优化仙人掌果花色苷的提取工艺[J].食品研究与开发,2018,39(18):77-82.
[2]陈焕镛,中国科学院华南植物研究所.海南植物志:第1卷[M].北京:科学出版社,1964:544.
[3]南京中医药大学.中药大辞典(上):第2版[M].上海:上海科学技术出版社,2006:2 094.
[4]王玲,吴昕洁,冯霞,等.甘孜仙人掌果营养分析研究[J].食品与发酵科技, 2012, 48(6):92-94.
[5]梁蓓蓓,刘华钢,曹俊涛.仙人掌果多糖对S_(180)荷瘤小鼠抑瘤作用的实验研究[J].癌症,2008(6):26-30.
[6]耿晓玲,陈斌.仙人掌果红色素的提取及其在护肤品中的应用[J].山东化工,2017(08):25-27.
[7]马丹雅,张宏坤,张岚.仙人掌果实黄酮类物质提取工艺研究[J].食品工业科技,2013(10):222-223,227.
[8]李琪.一种仙人掌果果醋的酿造方法:中国,105586241[P]. 2016-05-18.
[9]于淑池,王茜.仙人掌果发酵酒的研制[J].海南热带海洋学院学报, 2018, 25(5):101-106,113.
[10]王辉.一种仙人掌果果汁乳饮料的功能性研究[J].食品工业,2017(8):56-59.
[11]史晓华,于磊娟,邱磊.仙人掌果黑枸杞复合果酒的发酵工艺研究[J].中国酿造, 2017, 36(11):175-179.
[12]马继平,王涵文,关亚风.固相微萃取新技术[J].色谱,2002,20(1):16-20.
[13]余泽红,贺小贤,丁勇,等.固相微萃取在食品挥发性组分测定方面研究进展[J].粮食与油脂,2010(7):44-46.
[14]Pontes M, Marques J C, Camara J S. Headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometric methodology for the establishment of the volatile composition of Passiflora fruit species[J]. Microchemical Journal,2009,93(1):1-11.
[15]赵峰,王少敏,高华君,等.顶空固相微萃取-气质联用分析红富士苹果中的芳香物质[J].山东农业大学学报(自然科学版), 2006, 37(2):181-184.
[16]韩素芳,钟冬莲,丁明.固相微萃取-气相色谱-质谱测定杨梅香气[J].分析试验室,2009,28(B05):99-101.
[17]谢建春,孙宝国,刘玉平,等.固相微萃取在食品香味分析中的应用[J].食品科学, 2003, 24(8):229-233.
[18]甘秀海,梁志远,王道平,等.固相微萃取-气相色谱-质谱法分析火龙果果肉中挥发性成分[J].理化检验:化学分册,2012,48(6):726-727.
[19]丛浦珠.质谱在天然有机化合物中的应用[M].北京:科学出版社,1987.
[20]赵树年.萜类化合物大全[M].昆明:云南科技出版社. 1999.
[21]朱瑞鸿,薛群成,李忠臣.合成食用香料手册[M].北京:轻工业出版社,1986:384-555.
[22]孙宝国.食用调香术[M].北京:化学工业出版社,2003:54-354.
[23]陈立波,王建刚,丁钦.紫椴花挥发性成分HSSPME气相色谱质谱分析[J].安徽农业科学,2018,46(34):181-183.
[24]胡星盛,李志伟.离子液体催化合成乙酸苄酯[J].浙江化工,2017,48(3):21-23.
[25]张文君,王颖,杜红霞,等.太婆梨果中挥发性香气成分的SPME-GC/MS分析[J].山东农业科学,2018,50(12):53-58.
[26]里奥·范海默特.化合物嗅觉阈值汇编:原书第二版[M].北京:科学出版社,2018.
[2]陈焕镛,中国科学院华南植物研究所.海南植物志:第1卷[M].北京:科学出版社,1964:544.
[3]南京中医药大学.中药大辞典(上):第2版[M].上海:上海科学技术出版社,2006:2 094.
[4]王玲,吴昕洁,冯霞,等.甘孜仙人掌果营养分析研究[J].食品与发酵科技, 2012, 48(6):92-94.
[5]梁蓓蓓,刘华钢,曹俊涛.仙人掌果多糖对S_(180)荷瘤小鼠抑瘤作用的实验研究[J].癌症,2008(6):26-30.
[6]耿晓玲,陈斌.仙人掌果红色素的提取及其在护肤品中的应用[J].山东化工,2017(08):25-27.
[7]马丹雅,张宏坤,张岚.仙人掌果实黄酮类物质提取工艺研究[J].食品工业科技,2013(10):222-223,227.
[8]李琪.一种仙人掌果果醋的酿造方法:中国,105586241[P]. 2016-05-18.
[9]于淑池,王茜.仙人掌果发酵酒的研制[J].海南热带海洋学院学报, 2018, 25(5):101-106,113.
[10]王辉.一种仙人掌果果汁乳饮料的功能性研究[J].食品工业,2017(8):56-59.
[11]史晓华,于磊娟,邱磊.仙人掌果黑枸杞复合果酒的发酵工艺研究[J].中国酿造, 2017, 36(11):175-179.
[12]马继平,王涵文,关亚风.固相微萃取新技术[J].色谱,2002,20(1):16-20.
[13]余泽红,贺小贤,丁勇,等.固相微萃取在食品挥发性组分测定方面研究进展[J].粮食与油脂,2010(7):44-46.
[14]Pontes M, Marques J C, Camara J S. Headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometric methodology for the establishment of the volatile composition of Passiflora fruit species[J]. Microchemical Journal,2009,93(1):1-11.
[15]赵峰,王少敏,高华君,等.顶空固相微萃取-气质联用分析红富士苹果中的芳香物质[J].山东农业大学学报(自然科学版), 2006, 37(2):181-184.
[16]韩素芳,钟冬莲,丁明.固相微萃取-气相色谱-质谱测定杨梅香气[J].分析试验室,2009,28(B05):99-101.
[17]谢建春,孙宝国,刘玉平,等.固相微萃取在食品香味分析中的应用[J].食品科学, 2003, 24(8):229-233.
[18]甘秀海,梁志远,王道平,等.固相微萃取-气相色谱-质谱法分析火龙果果肉中挥发性成分[J].理化检验:化学分册,2012,48(6):726-727.
[19]丛浦珠.质谱在天然有机化合物中的应用[M].北京:科学出版社,1987.
[20]赵树年.萜类化合物大全[M].昆明:云南科技出版社. 1999.
[21]朱瑞鸿,薛群成,李忠臣.合成食用香料手册[M].北京:轻工业出版社,1986:384-555.
[22]孙宝国.食用调香术[M].北京:化学工业出版社,2003:54-354.
[23]陈立波,王建刚,丁钦.紫椴花挥发性成分HSSPME气相色谱质谱分析[J].安徽农业科学,2018,46(34):181-183.
[24]胡星盛,李志伟.离子液体催化合成乙酸苄酯[J].浙江化工,2017,48(3):21-23.
[25]张文君,王颖,杜红霞,等.太婆梨果中挥发性香气成分的SPME-GC/MS分析[J].山东农业科学,2018,50(12):53-58.
[26]里奥·范海默特.化合物嗅觉阈值汇编:原书第二版[M].北京:科学出版社,2018.