基于GC―MS法离心浓缩椰浆风味成分及脂肪酸组成分析.docVIP

基于GC―MS法离心浓缩椰浆风味成分及脂肪酸组成分析 　　摘 要 选取气相色谱-质谱仪对离心浓缩椰浆样品的挥发性香气物质和脂肪酸的类型、含量进行研究。结果表明，共检测出20种香气成分，分为7大类化合物，包括酯类7种、有机酸3种、酮类3种、醇类4种、醛类1种、醚类1种、芳香族化合物1种。在检出的香气物质中，酯类所占比例最大，达60.50%，其次为酸类，所占比例为15.52%，酮类所占比例为12.78%。共鉴别出脂肪酸组分8种，其中饱和脂肪酸5种，约占总含量的72.31%，分别是葵酸（8.40%）、月桂酸（54.60%）、肉豆蔻酸（18.99%）、棕榈酸（8.68%）和硬脂酸（3.40%）；不饱和脂肪酸3种，约占总含量的27.69%，分别为棕榈一烯酸（0.08%）、油酸（4.93%）、亚油酸（0.92%）。浓缩椰浆中脂肪酸的主要组分为月桂酸。本研究结果为浓缩椰浆的深入研究提供了一定的理论依据。 　　关键词 离心浓缩椰浆 ；气相色谱-质谱联用仪 ；风味成分 ；脂肪酸 　　中图分类号 TS207.3 Doi：10.12008/j.issn.1009-2196.2016.04.017 　　Analysis of Aromatic Compounds and Fatty Acids Composition 　　in Concentrated Coconut Milk by Centrifugation Using GC-MS 　　GUI Qing1） XUAN Xiaofeng1，2） 　　（1 Coconut Research Institute， CATAS/Hainan Research Center for Engineering Technology 　　of Coconut Further Processing，Wenchang，Hainan 571339； 　　2 College of Food Science and Technology，Hainan University，Haikou，Hainan 570228） 　　Abstract The flavor and fatty acid composition of coconut milk concentrate were analyzed and identified by gas chromatography-mass spectrometry（GC-MS）. The results showed that 20 aroma components were identified in coconut milk concentrate， including 7 esters， 3 organic acids， 3 ketones， 4 alcohols， one aldehydes， one ethers and one aromatic. Esters ranked the highest proportion of 60.50%， and acids 15.52%，ketones 12.78%. 8 fatty acids were isolated and identified from coconut milk concentrate. Five saturated fatty acids accounted for 72.31% of the total fatty acids，including decanoic acid（8.40%）， lauric acid（54.60%）， myristic acid（18.99%）， palmitic acid（8.68%）and stearic acid（3.40%）； Meanwhile， three unsaturated fatty acids accounted for 27.69%， including palm olefine acid（0.08%）， oleic acid （4.93%）， linoleic （0.92%）. The main fatty acid component of coconut milk concentrate was lauric acid. The results would provide foundation for the further research on coconut milk concentrate. 　　Keywords Concentrated coconut milk by centrifugation ； GC-MS ； flavor compounds ； fatty acids 　　成熟椰子果中，椰肉的质量占2