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采用顶空固相微萃取-气相色谱/质谱联用法分析了湖北江汉平原的枸桔中香气化合物以及其随枸桔成熟度的变化,以D-柠檬烯、α-蒎烯、芳樟醇、α-松油醇为代表,获得了顶空固相微萃取的最佳萃取条件。气相色谱-质谱(GC-MS)联用技术结果表明:从枸桔果肉中共检测出60种香气成分,其中烃类32种,酯类10种,醇类7种,醛类11种;从果皮中共检测出37种香气成分,其中烃类27种,酯类1种,醇类3种,醛类5种,其它类1种。生长初期、中期和成熟期的枸桔果肉共有的香气成分有14种,果皮共有的香气成分有13种,其中生长初期枸桔果实中的总香气含量最高。
The headspace solid phase microextraction-gas chromatography / mass spectrometry (GC-MS / MS) was used to analyze the aroma compounds of Citrus aurantium in the Jianghan Plain of Hubei Province and their changes with maturity of Citrus sinensis. The effects of α-pinene, α- - terpineol as the representative to obtain the best extraction conditions for headspace solid-phase microextraction. The results of gas chromatography-mass spectrometry (GC-MS) showed that 60 kinds of aroma components were detected from the citrus fruit, including 32 kinds of hydrocarbons, 10 kinds of esters, 7 kinds of alcohols and 11 kinds of aldehydes. The CCP detected 37 aroma components, of which 27 were hydrocarbons, one ester, three alcohols, five aldehydes and one other. At the beginning, middle and maturity of citrus fruit flesh shared a total of 14 kinds of aroma components, the pericarp shared 13 kinds of aroma components, of which the growth of Citrus fruits in the highest total aroma content.