FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 220-223.doi: 10.7506/spkx1002-6300-201002056

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GC-MS Analysis of Volatile Components of Mango (Mangifera indica L. var Zihua) Fruits

WEI Chang-bin,XING Shan-shan,LIU Sheng-hui,WU Hong-xia,WANG Song-biao,
ZANG Xiao-ping,MA Wei-hong*   

  1. (South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China)
  • Received:2009-03-25 Revised:2009-08-10 Online:2010-01-15 Published:2010-12-29
  • Contact: MA Wei-hong*


The volatile components in ripening fruit peel and pulp of mango (Mangifera indica L. var Zihua) were extracted with 100 μm PDMS or 75 μm Carboxen/ PDMS fibres prior to GC-MS analysis. Twenty-six volatile components were identified in mango peel extracted with 75μm Carboxen/ PDMS fibre, accounting for 98.71% of total volatile components. Terpenes contributed to 98.49% of identified components, among which terpinolene constituted a major fraction, accounting for 44.20%. Totally 21 components were detected in mango pulp, occupying 99.29% of total volatile components. Terpenes made a contribution of 97.82%, in which p-cymene was a dominant compound (55.45%). However, only 22 volatile components were identified in mango peel extracted with 100 μm PDMS fibre, which accounted for 98.51% of total volatile components, comprising 98.14% of terpenes and the content of terpinolene was 68.45%. Fifteen volatile components were found in mango pulp, the total relative content 97.68%, and the content of terpenes 96.69% with the dominant terpinolene of 79.18%. Therefore, 75 μm Carboxen/ PDMS fibre provides a much more suitable tool for the extraction of volatile components in mango fruits and the peel seems to contain more volatile components than the pulp in quantity, and the main volatile is terpenes.

Key words: mango, solid-phase microextraction (SPME) fibre, volatile aroma, gas chromatography-mass spectrometry (GC-MS)

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