关键词: 枇杷, 固相微萃取, 优化, 香气

Abstract:

This study aimed to explore the optimal conditions of head space solid phase micro-extraction (HS-SPME) for
the analysis of aroma compounds in “Jinhua 1” red-fleshed loquats. An orthogonal array design was applied to establish
the optimum conditions of extraction temperature, extraction time, sample weight and fiber. The results showed that based
on peak area, the optimal conditions were determined as follows: 6 g of sample was extracted at 50 ℃ for 40 min using an
85 μm PA fiber, under which, however, a smaller number of peaks were separated, while those determined based on the total
number of peaks without producing significant differences in this parameter were determined as follows: 5 g of sample was
extracted at 50 ℃ for 20 min using a 50/30 μm DVB/CAR/PDMS fiber. A total of 91 aroma components were identified
in loquat, which belonged to eight chemical classes including alcohols (17.6%), aldehyde (13.2%), esters (24.2%), alkane
(14.3%), ketone (9.9%), olefins (10.9%), acids (6.6%) and three other substances (3.3%).

Key words: loquat, headspace-solid-phase micro extraction (HS-SPME), optimization, aroma