摘要
因西番莲果汁具有多种水果的浓郁香味,可建立更全面的气相色谱-质谱联用检测条件。利用气相色谱-嗅闻-质谱联用(GC-O-MS)技术确定西番莲果汁中14种香气主要挥发性成分,再结合顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析不同萃取条件下西番莲果汁的香气主要挥发性成分,建立萃取方法。通过实验分析,得到条件如下:未添加氯化钠的西番莲果汁,取汁量为0.5 mL,65μm DVB/PDMS萃取头,萃取温度40℃,萃取时间20 min,解吸时间5 min。鉴定得到62种挥发成分,包括酯类、醇类、烯类、酮类化合物,其中酯类化合物为71.58%,是西番莲果汁香气的主要贡献化合物类,此检测方法有效可行。
Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry(GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters(71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible.
引文
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