论文标题:固相微萃取方法在苹果、杏和桃香气成分分析中的应用研究
Study on the Application of Solid Phase Microextraction in Aroma Components Analysis of Apple, Apricot and Peach
论文作者
论文导师 周围,论文学位 硕士,论文专业 营养与食品卫生学
论文单位 甘肃农业大学,点击次数 94,论文页数 61页File Size1652K
2007-05-20论文网 http://www.lw23.com/lunwen_393779172/
Head space solid phase microextraction;; GC-MS;; Aroma components of fruit;;apple;; apricot ;; Peach fruit ;;cultivars
本研究运用固相微萃取(Solid Phase Microextractio.SPME),气相色谱(Gas chromatogram一GC)和质谱(Mass Spectrum一MS)技术对苹果、杏果实、桃果实中的香气成分进行定性和定量分析研究,试验选用了OV-1701色谱柱、75μm CAR/PDMS萃取头,以萃取热平衡吸附时间25min,温度40℃,解吸附时间3min的试验条件。 苹果中共分离鉴定出99种化学成分,主要为酯类、醇类、酮类、醛类、烯类等物质。红富士苹果、青蛇果苹果、花牛苹果、红蛇果苹果、国光苹果中分别鉴定出65、60、68、48、41种香气物质,其中特有成分分别有10、4、5、2、2种。五个品种间的共有的特征成分有19种,不同苹果品种在芳香成分的种类上存在着一定的差异。各苹果品种中共同具有的特征芳香成分在含量上存在着较大的差异。初步探讨了样品不同的处理方法及酶活性对香气成分的影响。 杏果实品种间香气成分分析时,比利时杏、李广杏、大接杏、张公圆杏、曹杏、李杏分别测出61、58、56、59、53、59种成分,各占总峰面积的86.92%、94.6%、82.61%、84.75%、93.92%、77.85%。主要成分为醇类、醛类、酯类、酮类化合物。相同成分有40种化合物,这些成分共同构成杏果实的香味,但其含量在6个品种间存在差异。 采用固相微萃取--气质联用分析采摘后不同贮藏期桃果实的香气成分,检测出38种主要芳香物质。随着贮藏期的延长,酯类、醇类、醛类物质相对含量呈不规则变化;烷烃类物质变化较小;提供果香和清香的烯醇、烯醛类物质在采摘后2-4天时含量最高,果实香味最为浓郁。
Solid phase microextraction (SPME), gas chromatogram (GC), combined with mass spectrum (MS) were applied to analyze the aroma composition of different cultivars apples、apricots and peach qualitatively and quantitatively. The OV-1701 chromatographic column and 75μm CAR/PDMS extraction probe were used. The extraction and absorption equilibrium time is 25 minutes. The temperature is 40℃and the desorpting time is 3 minutes. 99 aroma components were identified in five cultivars apples: 65 in“Hongfushi”;60 in“Qingsheguo”; 68 in“huaniu”; 48 in“Hongsheguo”and 41 in“Guoguang”.Esters, alcohols, aldehydes and aldoketenes were the major compositions. There are 19 common aroma components.Special aroma components in five cultivars are 10、4、5、2、2. Different cultivars had different aroma components. The common aroma components were greatly different in quantity. The aroma components affected by different treatment of samples and the activity of anzyme were also discussed. Aroma components in six apricot cultivars were analyzed.“Bilishi”,“Liguang”,“Dajie apricot”,“Zhanggongyuan”,“Cao apricot”,“Li apricot”were analyzed.The results showed that there were respectively 61、58、56、59、53 and 59 aroma components in six cultivars, representing86.92%、94.6%、82.61%、84.75%、93.92%、and 77.85% of the total peak area. Esters, alcohols, aldehydes and aldoketenes were the major components. 40 components were found commonly in the six cultivars. They formed the characteristic aroma of apricot fruits, but their relative contents are different. The peach cultivar aroma compoenents were extracted by SPME combined with GC-MS during different storage times after harvest. 38 aroma components were identified .The esters,alcohols and aldehydes changed irregularly during different storage times,while the change of alkanes was not obvious.The relative content of major aroma components , Enol and olefine aldehyde , reached maximum during 2 to 4 days after harvest,so the aroma was the strongest.
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