菠萝蜜果实挥发物的热脱附-气相色谱∕质谱(TCT-GC∕MS)联用分析.pdfVIP

※分析检测 食品科学 2010, Vol. 31, No. 06 141 菠萝蜜果实挥发物的热脱附-气相色谱/质谱 (TCT-GC/MS)联用分析 郑 华，张 弘* ，甘 瑾，于连松，张汝国，马李一，王有琼，张重权 (中国林业科学研究院资源昆虫研究所，云南 昆明 650224) 摘 要：采用热脱附- 气相色谱/ 质谱(TCT-GC/MS)联用技术，对动态顶空密闭循环吸附捕集的菠萝蜜果肉及果皮 挥发物分别进行检测。结果表明，菠萝蜜果皮与果肉挥发物中富含酯类化合物，果皮挥发物中的乙酸正丙酯和乙 酸正己酯相对含量高于果肉中的，果肉挥发物中的异戊酸甲酯、戊酸丁酯、丁酸乙酯相对含量高于果皮挥发物中 的，二者中的戊酸乙酯相对含量接近；二者中的其他酯和醇、羧酸( 酐) 、含氮及含硫类化合物均无共同成分；果 皮挥发物中未检出而果肉挥发物中检出的化合物类型还有醛、醚、萜烯类。 关键词：菠萝蜜；挥发物；热脱附- 气相色谱/ 质谱(T C T -G C/ M S) ；酯 TCT-GC/MS Analysis of Volatile Composition of Jackfruit (Artocarp us heterop hy llus) ZHEN G Hua ，ZHAN G Hong * ，GAN Jin ，YU Lian -son g ，ZHAN G Ru -gu o ， MA Li-yi ，WANG You-qiong ，ZHANG Zh ong-quan (Research In stitute of Resources In sects, Chinese Academy of Forestry, Kunming 650224, China) Abstract ：Thermal-desorption cryo-trapping gas chromatography/mass spectrometry (TCT-GC/MS) based on dynamic head-space sampling was adopted to analyze volatile composition of j ackfruit peel and flesh. Results showed that j ackfruit peel and flesh were both rich in esters. Higher n-propyl acetate and n-hexyl acetate contents were observed in j ackfruit peel than in flesh, whereas methyl isoamyl, butyl valerate and ethyl butyrate exhibited a higher content in j ackfruit flesh than in peel. The content of ethyl n-valerate in j ackfruit peel was close to that in flesh. No other esters as well as alcohols, carboxylic acids (anhydrides), nitrogen - containing and sulfate-containing compounds were simultaneously detected in j ackfruit peel and flesh. No aldehydes, ethers and terpenes were detected in j ackfruit peel, whereas j ackfruit flesh contained them. Key words ：A rtocarp us heterop hy llu