文献类型：期刊文献

中文题名：HS-SPME在桃果实挥发性芳香物质分析中应用研究

英文题名：Study on Headspace Solid-phase Microextraction for Rapid Analysis of Volatile Flavor Compounds in Peach Fruits

作者：魏好程[1] 王贵禧[1] 梁丽松[1] 仇厚援[2]

第一作者：魏好程

机构：[1]中国林业科学研究院林业研究所;[2]华南热带农业大学基础学院

年份：2007

卷号：28

期号：7

起止页码：347-351

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：北京市农业科技项目(20020101);"十一五"国家科技支撑计划重点项目(2006BAD22B04)

语种：中文

中文关键词：顶空固相微萃取;挥发性芳香物质;桃果实

外文关键词：headspace solid-phase microextraction （HS-SPME）; volatile flavor compound （VFC）; peach fruit

分类号：TS207.3

摘要：本实验研究了顶空固相微萃取(HS-SPME)在"大久保"桃果实挥发性芳香物质(VFC)分析中的应用,并且对电解质-盐,萃取温度、萃取时间因素进行了单因素试验和正交试验。结果表明应用PDMS(聚二甲基硅氧烷)100μm萃取头,加入饱和电解质NaCl(0.3g/ml)2ml,在40℃萃取40min,GC谱图峰面积最大,桃果实VFC萃取和检测效果最好。对方法加标回收率、线性范围、最小检测限进行研究,表明方法灵敏性和重现性好。"大久保"桃果实HS-SPME-GC-MS研究表明,主要的VFC包括醛类、酮类、醇类、酯类、内酯类、烃类和其它类型化合物等,在已鉴定的46个化合物中己醛、反-2-己烯醛、苯甲醛、芳樟醇、β-紫罗酮、γ-癸内酯、δ-癸内酯等为主要的呈香物质。
A method based on headspace solid-phase microextraction （HS-SPME） has been developed to analyze the volatile compounds in fruit. The application of SPME for flavor analysis in ＂Okuba＂ peach has been studied. One-way ANOVE （analysis of variance）design for extraction effects of different NaC1 contents, temperature and time use 100 μm PDMS （polydimethylsiloxane） fiber has been obtained. The optimum extraction conditions of SPME-GC are 40℃ extracting temperature, 40 min extracting time, and 0.3 g/ml added sodium chloride. The effects on aroma extraction gradually decreased in the order of： NaCl 〉 temperature 〉 time based on orthogonal design data. The main flavor standard samples of peach show excellent linear relationship and all of R2 values are higher than 0.98 under above conditions. The standard samples recovery rate is between 70.4%~99.6%, the linear range are between 0.5~56 ng/ml, and the minimum detectable quantifies are less than 0.25 g/ml. The results showed that this method has high sensitivity, accuracy and precision as well as good liner relationship. Application of headspace solid-phase microextraction-GC-MS for flavor analysis of ＂Okuba＂ peach fruits showed that the flavors include aldehyde, ketone, alcohol, ester, lactone, hydrocarbon and so on. The main volatile flavor compounds of peach fruits＇ are hexanal, trans-2-hexenal, benzaldehyde, linalool, β -ionone, γ-decalactone and 6 - decalactone in 46 criticaled compounds.