文献类型：期刊文献

中文题名：顶空固相微萃取和气相色谱-质谱法测定菠萝蜜果肉中的香气成分

英文题名：Analysis of Volatile Compounds in the Pulp of Jackfruit by SPME-GC-MS

作者：李洪波[1];刘胜辉[2];李映志[1];毛琪[1];叶春海[1]

机构：[1]广东海洋大学农学院,广东湛江524088;[2]中国热带农业科学院南亚热带作物研究所,广东湛江524091

年份：2013

卷号：34

期号：4

起止页码：755

中文期刊名：热带作物学报

外文期刊名：Chinese Journal of Tropical Crops

收录：CSTPCD、、北大核心2011、CSCD_E2013_2014、北大核心、CSCD

基金：国家自然科学基金项目(No.30771484;31101506);广东省高等学校本科特色专业建设点(No.2010189);广东省科技厅农业攻关项目(No.2007A020200006);广东省自然科学基金项目(No.7010103)

语种：中文

中文关键词：菠萝蜜;干苞;湿苞;香气成分

外文关键词：Artocarpus hterophyllus Lam.; Hard flesh; Soft flesh; Aroma compounds

中文摘要：为使菠萝蜜香气成分的检测和鉴定更加快速有效,研究3种固相微萃取头对菠萝蜜果实挥发物的萃取效果,并利用气相色谱-质谱对干苞和湿苞类型菠萝蜜果实中的香气成分进行分析鉴定。结果表明,在3种萃取头中,以100μm PDMS萃取效果最好。经100μm PDMS萃取头萃取后,在菠萝蜜干、湿苞果实中共鉴定出66种香气物质,酯类53种,醛类6种,醇类3种,烯类2种,萜类和烷类各1种。干苞果实中主要的香气成分是戊酸-2-甲基丁酯(31.87%)、2-甲基-丁酸-己酯(23.594%)、异戊酸乙酯(10.923%)、乙酸丁酯(3.337%)、丁酸丁酯(3.164%)、己酸丁酯(3.135%);湿苞果实中主要的香气成分为2-甲基-丁酸-己酯(29.807%)、异戊酸乙酯(21.47%)、戊酸-2-甲基丁酯(21.405%)、乙酸丁酯(3.451%)。顶空固相微萃取-气相色谱-质谱法可作为菠萝蜜果实香味检测的便捷方法。

外文摘要：In order to find a rapid and efficient way for detecting and identifying aroma of jackfruit,the volatile compounds in the pulp of soft flesh and hard flesh type of jackfruit were extracted using three different solid-phase microextraction fibers and identified by gas chromatograph-mass spectrometry.Results showed that,the best results were obtained using 100 μm PDMS fiber among the three different fibers studied.After extracted using 100 μm PDMS fiber,a total of 66 compounds were identified from the two types of jackfruit,including 53 esters,6 aldehydes,3 alcohols,2 alkenes,1 terpenes and 1 alkanes.The major components identified in the aroma extraction of hard jackfruit were 2-methylbutyl pentanoate（31.87%）,hexyl 2-methylbutanoate（23.594%）,ethyl 3methylbutanoate（10.923%）,butyl aceoate（3.337%）,butyl butanoate（3.164%）,butyl hexanoate（3.135%）.The aroma extraction of soft jackfruit was dominated by hexyl 2-methylbutanoate（29.807%）,ethyl 3-methylbutanoate（21.47%）,2-methylbutyl pentanoate（21.405%）,butyl aceoate（3.451%）.SPME-GC-MS can be a rapid and efficient way to detect aroma compounds in jackfruit fruit.