食品科学 ›› 2008, Vol. 29 ›› Issue (6): 304-307.

• 分析检测 • 上一篇    下一篇

“京艳”桃果实香气成分的气相色谱-质谱测定

 邓翠红, 李丽萍, 韩涛, 杨柳, 翟舒嘉   

  1. 北京农学院食品科学系; 北京工商大学化工与环境工程学院; 北京市农业新技术应用重点实验室; 北京农学院食品科学系 北京102206; 北京100037; 北京102206;
  • 出版日期:2008-06-15 发布日期:2011-08-26

Detection of Aroma Components i’nJingyan ’Peach by Headspace Solid-phase Micro-extraction and GC-MS

 DENG  Cui-Hong, LI  Li-Ping, HAN  Tao, YANG  Liu, DI  Shu-Jia   

  1. 1.Department of Food Science, Beijing Agricultural College, Beijing 102206, China; 2.College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China; 3.Beijing Key Laboratory for Application of New Technology in Agriculture , Beijing 102206, China
  • Online:2008-06-15 Published:2011-08-26

摘要: 本实验以"京艳"桃果实(Prunus persica L.)为试材,采用顶空固相微萃取技术结合气相色谱-质谱(HS-SPME-GC-MS)分析,共鉴定出67种化合物,占总峰面积的98.1%,主要是一些挥发性醇类、酯类、内酯类、醛类、酮类、烃类和其他类化合物,其中,主要的香气物质为己醛、反-2-己烯醛、γ-癸内酯、δ-癸内酯、β-紫罗兰酮、γ-十二内酯、苯甲醛、二氢-β-紫罗兰酮、2,6-二叔丁基-对甲基苯酚、1,8-桉树脑等,它们可能构成了"京艳"桃果实特有的香气品质。

关键词: &ldquo, 京艳&rdquo, 桃, 香气, 成分, 顶空固相微萃取, 气质联用

Abstract: Headspace solid-phase and micro-extraction combined with GC-MS (HS-SPME-GC-MS) were employed to detect main aroma components i’nJingyan’peach fruit. The results showed that the 67 main components i’nJingyan’peach fruit are alcohols, esters, lactones, aldehydes, ketones, hydrocarbon, etc. Among of them, the main aroma components of peach fruits are hexanal, thans-2-hexenal, γ-decalactone, δ-decalactone, β-ionone, γ-decalactone, benzaldehydein, dihydro-β-ionol, butylated hydroxytoluen, cineole, which account for 98.1 % of the total ions.

Key words: &rsquo, Jingyan&rsquo, peach; aroma components; HS-SPME; GC-MS;