6 种水果中键合态香气成分的气相色谱-质谱法鉴定与比较

doi:10.7506/spkx1002-6630-201514027

食品科学

6 种水果中键合态香气成分的气相色谱-质谱法鉴定与比较

孔慧娟1，赵国玲2，汪雯岚1，阎卫东1,*

1.浙江大学化学系，浙江杭州 310027；2.湖南中烟工业有限责任公司，湖南长沙 410000

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 阎卫东

Identification and Comparison of Bound Aroma Components in Six Kinds of Fruits by GC-MS

KONG Huijuan1, ZHAO Guoling2, WANG Wenlan1, YAN Weidong1,*

1. Department of Chemistry, Zhejiang University, Hangzhou 310027, China;
2. China Tobacco Hunan Industrial Co. Ltd., Changsha 410000, China

Online:2015-07-25 Published:2015-07-15
Contact: YAN Weidong

摘要/Abstract

摘要：

以菠萝、草莓、苹果、梨、香橙和红提6 种水果为研究对象，通过Amberlite XAD-2树脂吸附、乙醇洗脱的方法，分离得到其对应的键合态香气成分，酶解后所释放的香气成分经气相色谱-质谱检测分析，得到各水果中键合态香气成分的种类和含量。结果表明，各种水果所鉴定出的键合态香气物质种类分别为：苹果18 种、梨33 种、草莓32 种、香橙13 种、菠萝15 种、红提16 种。其中，醇、酚类物质含量总体相对较高，草莓中键合态香气物质的总含量最为丰富，达34.29 mg/L。苯甲醇、苯乙醇、丁香酚等香气成分在至少3 种水果中被检出。各种水果中含量较高的键合态香气种类有所不同。部分水果中的键合态香气物质在文献中鲜见报道。

关键词: 水果, 键合态香气物质, 酶解, 气相色谱-质谱法

Abstract:

The bound aroma compounds in pineapple, strawberry, apple, pear, orange and red grape were separated by
Amberlite XAD-2 resin column and identified by gas chromatography-mass spectrometry (GC-MS) after enzymatic
hydrolysis of the ethanol elution fraction. The species and concentrations of bound aroma compounds in each kind of fruit
were determined. A total of 18, 33, 32, 13, 15, and 16 bound aroma compounds were identified in pineapple, strawberry,
apple, pear, orange and red grape, respectively. Among them, the total concentration of alcohol and phenolics was relatively
high. The total content of bound aroma substances in strawberry was 34.29 mg/L, which was the most abundant among the
six kinds of fruits. Benzyl alcohol, phenylethanol, eugenol and other substances were detected in at least three of the six
fruits. The compositions of abundant bound aroma compounds in the six fruits were different. Some of the bound aroma
components in these fruits were rarely reported in the literature.

Key words: fruits, bound aroma compounds, enzymatic hydrolysis, gas chromatography-mass spectrometry

中图分类号:

TS255.44

孔慧娟1，赵国玲2，汪雯岚1，阎卫东1,*. 6 种水果中键合态香气成分的气相色谱-质谱法鉴定与比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514027.

KONG Huijuan1, ZHAO Guoling2, WANG Wenlan1, YAN Weidong1,*. Identification and Comparison of Bound Aroma Components in Six Kinds of Fruits by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514027.

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6 种水果中键合态香气成分的气相色谱-质谱法鉴定与比较

Identification and Comparison of Bound Aroma Components in Six Kinds of Fruits by GC-MS

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