AAC  >> Vol. 7 No. 4 (November 2017)

    气相色谱-质谱法测定榴莲果肉中的香气成分
    Determination of the Aroma Components of Durian Pulp by GC-MS

  • 全文下载: PDF(1242KB) HTML   XML   PP.222-227   DOI: 10.12677/AAC.2017.74029  
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作者:  

盖 爽,邹宇新,武 越,徐 敏:通化师范学院化学学院,吉林 通化

关键词:
气相色谱-质谱法(GC-MS)香气成分榴莲果肉同时蒸馏萃取GC-MS Aroma Components Durian Pulp Simultaneous Water Steam Distillation and Extraction

摘要:

以榴莲果肉为试材,采用同时蒸馏萃取法提取其香气成分,采用气相色谱-质谱联用技术对含有榴莲香气成分进行分析,分离出了65个峰,经质谱分析、NIST05.L标准谱图检索,确定了榴莲香气成分的化学成分。从结果看出,榴莲果肉的主要芳香成分为酯、酮、醇、烃类。研究结果可为榴莲在贮藏、食品加工、营养分析等领域开发利用提供参考。

To use the durian pulp as the test materials, we use simultaneous steam distillation to extract the aromatic components of durian pulp, the organic phase with 100 mL dichloromethane, and 100 mL distilled water to soak the durian pulp. By using gas chromatography-mass spectrometry to anglicize the dichloromethane solution which contains the aroma components of durian pulp, iso-lated 65 peaks, they were identified the aroma components chemical composition of the durian through the analysis of mass spectrometry and the searching of NIST05.L standard spectrum. Seen from the results, the main aromatic components of durian are esters, ketones, alcohols and hy-drocarbons. The results can be used as reference at the fields such as storing for the durian, the food processing, durian’s nutrition for health and so on.

文章引用:
盖爽, 邹宇新, 武越, 徐敏. 气相色谱-质谱法测定榴莲果肉中的香气成分[J]. 分析化学进展, 2017, 7(4): 222-227. https://doi.org/10.12677/AAC.2017.74029

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