固相微萃取结合GC-O分析两种葡萄柚汁香气成分

doi:10.7506/spkx1002-6630-201202042

食品科学 ›› 2012, Vol. 33 ›› Issue (2): 194-198.doi: 10.7506/spkx1002-6630-201202042

固相微萃取结合GC-O分析两种葡萄柚汁香气成分

乔宇，范刚，程薇，王少华，熊光权，廖李，汪兰，杜欣，潘思轶

1.湖北省农业科技创新中心农产品加工分中心，湖北省农业科学院农产品加工与核农技术研究所 2.华中农业大学食品科学技术学院

出版日期:2012-01-25 发布日期:2012-01-16
基金资助:
农业部“948”项目(2006-Z25)；农业部公益性行业科研专项(200903043-3)

Analysis of Aroma Compounds in Two Kinds of Grapefruit Juice by Solid Phase Microextraction and GC-Olfactometry

QIAO Yu，FAN Gang，CHENG Wei，WANG Shao-hua，XIONG Guang-quan，LIAO Li，WANG Lan，DU Xin，PAN Si-yi

1. Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China；2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2012-01-25 Published:2012-01-16

摘要/Abstract

摘要： 固相微萃取(solid phase microextraction，SPME)-气质联用(gas chromatography-mass spectrometry，GC-MS)对白葡萄柚和红葡萄柚汁的挥发性成分进行分析，分别检测出45种和41种挥发性成分，相对含量分别为84.43%和89.16%。通过气相色谱质谱联用-嗅觉检测法(gas chromatography-olfactometry，GC-O)分析发现两种葡萄柚汁中呈现气味的化合物分别有20种和21种，白葡萄柚中香气较强的组分是3-羟基-丁酸乙酯，乙酸香叶酯和RI=1006(水果香、清香、松油)，红葡萄柚中有较强气味的是2-甲基丙酸乙酯、2-甲基丁酸乙酯、反式-2-己烯-1-醇、庚醛、1-辛烯-3-醇、α-松油烯、3-羟基己酸乙酯、香芹酮和3种未知化合物(RI=971、1156、1390)。气味轮廓分析发现白葡萄柚以果香为主，红葡萄柚以木头/树叶味为主。

关键词: 葡萄柚汁, 香气, 嗅觉检测法（GC-O）, 固相微萃取

Abstract: A total of 45 and 41 compounds were detected in white grapefruit juice and red grapefruit juice with total relative contents of 84.43% and 89.16% by solid phase microextraction coupled with gas chromatography-mass spectrometry, respectively. Meanwhile, 20 and 21 aromatic compounds were also identified in both kinds of juice by GC-Olfactometry. The 3-hydroxyl ethyl butyrate, geranyl acetate and RI = 1006 (piney, fresh and fruity) were the major aroma compounds in white grapefruit juice. The compounds with strong aromatic intensity were 2-methyl ethyl propionate, 2-methyl ethyl butyrate, trans-2-hexene-1-ol, heptanal, 1-octen-3-ol, α-terpinene, 3-hydroxyl ethyl hexanoate, carvone and three unknown compounds (RI = 971, 1156 and 1390) in red grapefruit juice. The odor profile showed that white grapefruit juice and red grapefruit juice mainly presented as fruity odor and wood/leaf odor, respectively.

Key words: grapefruit juice, aroma, GC-Olfactometry, SPME

中图分类号:

TS255

乔宇, 范刚, 程薇, 王少华, 熊光权, 廖李, 汪兰, 杜欣, 潘思轶. 固相微萃取结合GC-O分析两种葡萄柚汁香气成分[J]. 食品科学, 2012, 33(2): 194-198.

QIAO Yu, FAN Gang, CHENG Wei, WANG Shao-hua, XIONG Guang-quan LIAO Li, WANG Lan, DU Xin, PAN Si-yi. Analysis of Aroma Compounds in Two Kinds of Grapefruit Juice by Solid Phase Microextraction and GC-Olfactometry[J]. FOOD SCIENCE, 2012, 33(2): 194-198.

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固相微萃取结合GC-O分析两种葡萄柚汁香气成分

Analysis of Aroma Compounds in Two Kinds of Grapefruit Juice by Solid Phase Microextraction and GC-Olfactometry

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