金珠果梨香气成分GC-MS分析研究
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摘要
采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和气相色谱与质谱联用技术(gas chromatography with mass spectrometry,GC-MS)分析金珠果梨中梨皮、梨肉、梨汁中的香气成分,结果表明:共鉴定出香气成分53种。梨皮、梨肉、梨汁样品中均含有大量正己酸乙酯、丁酸乙酯、辛酸乙酯,梨皮样、梨肉样及梨汁样中3种酯的总和分别占香气物质的69.42%、30.90%、29.15%。除此之外还含有己烯醛、壬醛、癸醛,且3种醛总含量分占梨皮样、梨肉样及梨汁样中香气物质的10.38%、12.88%、7.13%。这些香气成分可使金珠果梨具有怡人的风味,并使金珠果梨具有自身的典型性风格。此外,金珠果梨果皮香气成分比较丰富,共鉴定出30种,其中特有成分十余种,在加工果汁、果脯、罐头等产品时,尽量保留果皮,以保留产品独特香气。金珠果梨果汁中香气成分共鉴定出30种,其中独特成分15种,因此,适宜加工生产果汁产品。
Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometr y(GC-MS)were used in the present study to analyze the aroma components in Jinzhuguo pear,pear peal and pear juice. The results showed that the 53 kinds of aroma components were detected in total. Pear peel,pear and pear juice samples contain large amounts of positive ethyl hexanoate,ethyl butyrate,ethyl octanoate with the sum of these three esters accounting for 69.42 %,30.90 % and 29.15 %,respectivly. In addition,hexenal,nonanal and decanal were also detected with the total amount accounting for 10.38 %,12.88 % and 7.13 %,respectively,in pear,pear peal and pear juice. These fragrances make Jinzhuguo pear have a pleasant flavor and have its own typical style. 30 aroma components were identified in the peal of jinzhuguo pear,and about10 of them were unique. Thus,peal is recommended to be reserved in processing fruit juice,preserved fruit and canned products in order to keep the unique aroma. There were 30 kinds of aroma components in the fruit juice,and 15 of them were unique. Therefore,it is suitable for Jinzhuguo pear to be processed into fruit juice products.
Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometr y(GC-MS)were used in the present study to analyze the aroma components in Jinzhuguo pear,pear peal and pear juice. The results showed that the 53 kinds of aroma components were detected in total. Pear peel,pear and pear juice samples contain large amounts of positive ethyl hexanoate,ethyl butyrate,ethyl octanoate with the sum of these three esters accounting for 69.42 %,30.90 % and 29.15 %,respectivly. In addition,hexenal,nonanal and decanal were also detected with the total amount accounting for 10.38 %,12.88 % and 7.13 %,respectively,in pear,pear peal and pear juice. These fragrances make Jinzhuguo pear have a pleasant flavor and have its own typical style. 30 aroma components were identified in the peal of jinzhuguo pear,and about10 of them were unique. Thus,peal is recommended to be reserved in processing fruit juice,preserved fruit and canned products in order to keep the unique aroma. There were 30 kinds of aroma components in the fruit juice,and 15 of them were unique. Therefore,it is suitable for Jinzhuguo pear to be processed into fruit juice products.
引文
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[2]杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119
[3]张强,辛秀兰,杨富民,等.主要分析法评价红树莓果醋的相对气味活度值[J].现代食品科技,2015,31(11):332-338
[4]刘玮,陈亮,吴志明,等.不同酵母发酵的桑葚果酒香气成分的分析[J].食品研究与开发,2013,34(24):212-215
[5]史国安,郭香凤,张国海,等.金珠果梨果实营养成分及抗氧化能力[J].西北农林科技大学学报(自然科学版),2003,31(1):93-96
[6]Anja N Birch,Mikael A Petersen,Nils Ameborg,et.al.Influence of commercial baker’s yeasts on bread aroma profiles[J].Food Research International,2013,52:160-166
[7]李慧勤,彭见林,赵国华.不同干燥方式的豆渣香气成分的顶空固相微萃取-气相色谱-质谱分析[J].食品科学,2012,33(22):167-172
[8]李洪波,刘胜辉,李映志.顶空固相微萃取和气相色谱-质谱法测定菠萝蜜果肉中的香气成分[J].热带作物学报,2013,34(4):755-763
[9]谢定,钟海雁,崔涛,等.用固相微萃取-气质联用分析砂梨汁的香气成分[J].中南林业科技大学学报,2008,28(3):65-68
[10]陈计峦.梨香气成分分析、变化及理化特征指标的研究[D].北京:中国农业大学,2005
[11]刘俊英,张虎成,危晴,等.欧李果脂肪酸GC-MS检测及其营养分析[J].食品研究与开发,2012,33(9):119-123
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