摘要:
建立了不同种间杂交梨果中挥发性香气成分的固相微萃取和气质联用分析方法。通过优化固相微萃取条件,实现了梨果实香气成分的恒温萃取,经数谱库检索及保留时间指数比对进行定性,并以内标法进行定量。结果显示:梨果香气最优固相微萃取头为50/30 μm DVB/CAR/PDMS 纤维头,萃取温度及时间分别为40 ℃、40 min;参试梨果中共检出122种香气成分,其中酯类物质与烯烃类物质是其主要香气成分;黄冠梨香气总量为7048.60 ng/g,是其他梨果的4~5倍;早金酥梨果中检出香气种数最多,为60种。梨果中各类型香气组成因品种的不同而不同。通过主成分分析,发现酯类物质、醛类、烷烃类、酮类、烯烃类及醇类物质是受检梨果的香气差异性的主要贡献物质,虽然烷烃类物质在梨果中的含量普遍较低,但也是梨果香气差异性的重要贡献者;通过聚类分析发现,参试梨果可以分为两个组,黄冠梨与其他四种梨果明显不同;虽然玉露香梨与早金酥、早酥梨及红早酥梨的杂交亲本不一致,但是它们之间的香气组成也有一定的类似性。
Abstract:
A method about analyzing aroma component for different pears of interspecific hybridization by solid phase micro-extraction combined with gas chromatography-mass spectrometry was developed. After the optimization of extraction conditions and investigation of experimental practicability,aroma component were extracted thermostatically and quantified by matrix standard curve-internal standard method. The results showed that:the optimal SPME head for pear aroma was 50/30 μm DVB/CAR/PDMS fiber head,and the extraction temperature and time were 40 ℃ and 40 min,respectively.A total of 122 aroma components were detected in the test pear,among which esters and alkenes were the main aroma components. The total aroma of Huangguan pear was 7048.60 ng/g which was 4~5 times of that other pears.The number of aroma substances detected in Zaojinsu pear fruit was 60 at mos,the composition of pear aroma varied with different varieties.Through principal component analysis,it was found that esters,aldehydes,alkanes,ketones,alkenes and alcohols were the main contributors to the difference in aroma of pear fruits. Although the content of alkanes in pear fruits was generally low,they were also important contributors to the difference in aroma of pear fruits.Through cluster analysis,it was found that the test pears could be divided into two groups,and Huangguan pear was significantly different from the other four kinds of pears. Although crossing parents of Yuluxiang pear was not consistent with Zaojinsu,Zaosu and Hongzaosu pear,their composition of aroma also had certain similarity.
百度学术
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