HS-SPME/GC-MS法分析榅桲果实中的挥发性成分

目的建立分析榅桲新鲜果实中挥发性成分的方法。方法利用顶空-固相微萃取技术(HS-SPME)提取榅桲果实中的挥发性成分,采用气相色谱-质谱联用技术(GC-MS)结合保留指数法分离分析榅桲果实中的挥发性成分,并用峰面积归一化法测定相对百分含量。结果从榅桲果实的挥发油中分离并鉴定出27个化合物,占相对总含量的99.85%,其主要成分有金合欢烯(38.92%)、辛酸乙酯(19.44%)、己酸乙酯(6.52%)、顺3-乙酸叶醇酯(6.45%)和茶螺烷(6.02%)等。结论 HS-SPME技术提取挥发油是无需溶剂的快速、简单、有效的方法,用GC-MS结合保留指数获得的结果更准确。这种方法适用于榅桲新鲜果实中挥发性成分的快速分析和质量控制。

Analysis of volatile components in quince (Cydonia oblonga Mill.var.maliformis)fruit by head-space solid-phase micro-extraction/gas chromatography-mass spectrometry

Objective To analyze the aroma constituents of the volatile oil from the quince (Cydonia oblonga Mill.var.maliformis) fresh fruit.Methods The volatile components were extracted by head-space solid-phase micro-extraction (HS-SPME),and analyzed by GC-MS combined with retention index.The components were quantitatively determined with normalization method.Results Totally twenty-seven constituents were accurately identified,constituting for 99.85% of the total volatile oil.The main components were farnesene (38.92%),ethyl caprylate (19.44%),ethyl hexanoate (6.52%),cis-3-hexenyl-1-acetate (6.45%),theaspirane (6.02%) etc.Conclusion HS-SPME is a rapid,simple,and efficient method to collect volatile compounds in quince fruits.The results obtained by GC-MS combined with retention index were accurate.This method is applicable for rapid analysis and quality control of the volatile components of quince fruits.