顶空固相微萃取法测定哈密瓜中挥发性芳香成分研究

doi:10.7506/spkx1002-6630-201010051

食品科学 ›› 2010, Vol. 31 ›› Issue (10): 239-243.doi: 10.7506/spkx1002-6630-201010051

顶空固相微萃取法测定哈密瓜中挥发性芳香成分研究

贾恺¹，胡小松¹，廖小军¹，张名位²，陈芳¹，吴继红^{1 ,*}

1.中国农业大学食品科学与营养工程学院，农业部果蔬加工重点开放实验室，教育部果蔬加工工程研究中心 2.广东省农业科学院蚕业与农产品加工研究所

收稿日期:2009-08-05 出版日期:2010-05-15 发布日期:2010-12-29
通讯作者: 吴继红 E-mail:wjhcau@yahoo.com.cn

Headspace Solid-phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Composition of Hami Melon

JIA Kai1，HU Xiao-song1，LIAO Xiao-jun1，ZHANG Ming-wei2，CHEN Fang1，WU Ji-hong1,*

1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables
Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing
100083, China；2. Sericulture and Agro-processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou
510610, China

Received:2009-08-05 Online:2010-05-15 Published:2010-12-29
Contact: WU Ji-hong E-mail:wjhcau@yahoo.com.cn

摘要/Abstract

摘要：

采用顶空固相微萃取(HS-SPME)方法研究哈密瓜汁中挥发性芳香成分(VFC)，对电解质(盐)、萃取温度、萃取时间进行单因素和正交试验。结果表明：应用PDMS/DVB/CAR(聚二甲基硅氧烷/ 二乙烯基苯/ 碳分子筛)50/30μm 萃取头，8mL 哈密瓜汁中加入2.4g 饱和电解质NaCl，在40℃萃取40min，哈密瓜GC 谱图峰面积最大，VFC 萃取和检测效果最好；该方法加标回收率为86.8%～97.6%，线性范围8.24～217ng/mL，最小检测限7.21ng/mL，方法灵敏度和重现性好。哈密瓜中主要的VFC 为乙酸乙酯、乙酸丙酯、2- 甲基丙酸乙酯、丁酸乙酯、2- 甲基丁酸乙酯、己酸乙酯、乙酸己酯和壬醛等。

关键词: 顶空固相微萃取, 正交试验, 挥发性芳香物质, 哈密瓜

Abstract:

The optimal conditions (namely NaCl amount and extraction temperature and time) for the headspace solid-phase microextraction (HS-SPME) of volatile flavor components from Jiashi muskmelon, one cultivar of Hami melon were investigated by single factor and orthogonal array design methods. The optimized HS-SPME was coupled with GC-MS to develop a method for the analysis of volatile flavor composition of Jiashi muskmelon. Results showed that the use of a PDMS/DVB/CAR fiber for the 40 min extraction at 40 ℃ of Jiashi muskmelon with NaCl added as electrolyte at 2.4 g/mL gave an optimal extraction of volatile flavor components from Jiashi muskmelon. The developed analytical method exhibited spike recoveries for ethyl 2-methylbutyrate, octanal, hexyl acetate and n-butyl acetate varying from 86.8% to 97.6%, a liner range from 8.24 to 217 ng/mL and a minimum detectable quantity of 7.21 ng/mL and demonstrated high sensitivity and reliability. Forty-two compounds were identified in Jiashi muskmelon, in which, the predominant compounds were ehyl aetate, n-popyl acetate, popanoic acid, 2-methyl-, ethyl ester, btan oic acid, ethyl ester, btanoic acid, 2-methyl-,ethyl ester, hxanoic acid, ethyl ester, aetic acid, hexyl ester and nonanal.

Key words: headspace solid-phase microextraction (HS-SPME), orthogonal array design, volatile flavor compound (VFC), Jiashi muskmelon

中图分类号:

TS255.2

贾恺1，胡小松1，廖小军1，张名位2，陈芳1，吴继红1,*. 顶空固相微萃取法测定哈密瓜中挥发性芳香成分研究[J]. 食品科学, 2010, 31(10): 239-243.

JIA Kai1，HU Xiao-song1，LIAO Xiao-jun1，ZHANG Ming-wei2，CHEN Fang1，WU Ji-hong1,*. Headspace Solid-phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Composition of Hami Melon[J]. FOOD SCIENCE, 2010, 31(10): 239-243.

[1]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[2]	赵馨馨，宁明，张琴，蔡文超，单春会，唐凤仙. 引起哈密瓜采后腐败变质的病原菌分离鉴定[J]. 食品科学, 2021, 42(6): 325-335.
[3]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[4]	依胜男，芦晶，逄晓阳，郝莉雨，张书文，吕加平. 热处理对牛乳美拉德反应程度及挥发性成分的影响[J]. 食品科学, 2021, 42(14): 9-15.
[5]	王华杰，滑金杰，余勤艳，江用文，王近近，杨艳芹，邓余良，袁海波. 基于IRAE-HS-SPME/GC-MS分析杀青方式对绿茶栗香形成的影响[J]. 食品科学, 2021, 42(14): 209-217.
[6]	张倩，朱婷婷，黄明泉，魏金旺，吴继红，霍嘉颖. 白酒中两种萜烯类化合物的细胞内抗氧化活性[J]. 食品科学, 2020, 41(9): 66-73.
[7]	郑开迪，梁杉，张敏，朱永，李欣萍. 添加马铃薯全粉对面条挥发性风味化合物的影响[J]. 食品科学, 2020, 41(6): 239-245.
[8]	汪冬冬，唐垚，陈功，李恒，明建英，蔡地烽，王勇，伍亚龙，张其圣. 不同发酵方式盐渍萝卜挥发性成分动态分析[J]. 食品科学, 2020, 41(6): 146-154.
[9]	朱晓凤，刘政权，宛晓春，陶勐，肖志鹏，程淑华. SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较[J]. 食品科学, 2020, 41(4): 214-221.
[10]	张鹏云，管维，李蓉，龙春霞，卢俊文，林淑绵，张峰. 顶空-固相微萃取法与水蒸气蒸馏法提取山银花挥发性组分的比较[J]. 食品科学, 2020, 41(4): 178-184.
[11]	彭丹，刘亚丽，李林青，毕艳兰. 正交试验设计优化近红外检测牛乳中蛋白质的建模条件[J]. 食品科学, 2020, 41(4): 256-261.
[12]	李俊杰，徐元昊，陈梦娟，邓高文，吴凯，蒋立文. 手筑茯砖茶加工过程中挥发性组分变化分析[J]. 食品科学, 2020, 41(24): 144-154.
[13]	贾潜，程超，田成，李伟，周志，莫开菊，汪兴平. 不同处理对糟姜风味成分的影响及风味保真比较[J]. 食品科学, 2020, 41(24): 172-178.
[14]	王桃红，张少博，张会敏，赵光跃，李学民，魏玉海，崔宗岩. 荞麦蜜中挥发性成分测定及其与成熟度的相关性分析[J]. 食品科学, 2020, 41(22): 222-230.
[15]	陈丽丽，白春清，袁美兰，江勇，赵利. 全二维气相色谱-质谱法对鱼露发酵过程中挥发性风味成分分析[J]. 食品科学, 2020, 41(22): 238-244.

顶空固相微萃取法测定哈密瓜中挥发性芳香成分研究

Headspace Solid-phase Microextraction Followed by GC-MS Analysis of Volatile Flavor Composition of Hami Melon

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价