利用顶空固相微萃取联动气相色谱-质谱分析对比分析刺果番荔枝和普通番荔枝的挥发性香气成分

Analysis of volatile aromatic compounds of Annona squamosal and Annona muricata by headspace-solid phase microextraction/gas chromatography-mass spectrometry

中文关键词:  番荔枝  刺果番荔枝  固态微萃取

英文关键词:Annona squamosal  Annona muricata  headspace-solid phase microextraction

中文摘要:

      目的 比较普通番荔枝(Annona squamosal)与刺果番荔枝(Annona muricata)挥发性香气成分上的差异。方法 本研究利用顶空固态微萃取(headspace-solid phase microextraction, HS-SPME)方法吸附收集样品挥发性香气成分, 通过色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分析, 结合NIST 08标准谱库数据, 比较普通番荔枝与刺果番荔枝挥发性香气成分组成差异。结果 实验中共检出70种挥发性香气物质, 其中酯类25种、醇类18种、烯烃类12种、酮类8种、醛类6种, 酸类与烷烃类各1种, 普通番荔枝占57种, 刺果番荔枝占33种。2者拥有20种相同的挥发性香气成分, 分别为乙醛、乙醇、丙醇、正丁醛、乙酸乙酯、异丁醇、正丁醇、丁酸甲酯、异戊醇、顺-3-己烯醇、正己醇、2-庚醇、丁二酮、柠檬烯、正辛醇、2-壬酮、芳樟醇、苯乙醇、辛酸甲酯、辛酸乙酯。此外, 普通番荔枝特有37种挥发性香气成分, 而刺果番荔枝有13种。结论 2种番荔枝共有的挥发性香气成分构成番荔枝属果实的基本香气, 成分间含量的差异使得番荔枝之间大体香气相似但亦有轻微差异, 各自拥有特有挥发性香气组成则构成它们自身的特征香。

英文摘要:

      Objective To compare the difference of volatile aromatic components between Annona squamosal and Annona muricata. Methods The volatile aroma components of samples were collected by headspace-solid phase microextraction (HS-SPME) method and analyzed them by gas chromatography-mass spectrometry (GC-MS), based on the data from NIST 08 standard spectral library, the differences of volatile aroma components between the Annona squamosal and Annona muricata were compared. Results There were 70 volatile aromatic components detected, including 25 kinds of esters, 18 kinds of alcohols, 12 kinds of olefins, 8 kinds of ketones, 6 kinds of aldehydes, 1 kinds of acid, and 1 kinds of alkenes. Annona squamosal had 57 kinds of components of them and Annona muricata had 33 kinds. Between Annona squamosal and Annona muricata, they shared 20 kinds of same volatile aromatic components, such as acetaldehyde, ethyl alcohol, propyl alcohol, n-butyl aldehyde, ethyl acetate, Isobutyl alcohol, n-butanol, methyl butyrate, isoamyl alcohol, cis-3-hexenol, n-hexyl alcohol, 2-heptanol, acetoin, limonene, n-octanol, 2-nonanone, linalol, phenylethyl alcohol, methyl caprylate and ethyl octanoate. Besides, Annona squamosal had 37 kinds of particular volatile aromatic components, and Annona muricata had 13 kinds of specific volatile aromatic components. Conclusion The volatile aroma components shared by 2 species of Annona squamosal and Annona muricata constitute the basic aroma of the fruit of the Annona. The differences in the content of the components make the general aroma of the Annona similar but slightly different, and each has its own characteristic volatile aroma composition.