血橙果实香气成分的气相色谱-质谱分析

被引：19

作者：

乔宇

谢笔钧

柴倩

潘思轶

机构：

[1] 华中农业大学食品科技学院

来源：

质谱学报 | 2008年 / 01期

关键词：

血橙; 塔罗科; 香气; 顶空固相微萃取; 气相色谱-质谱法;

D O I：

暂无

中图分类号：

TS255.7 [果蔬加工品标准与检验];

学科分类号：

083203 ;

摘要：

采用顶空固相微萃取对血橙的香气成分进行提取,用两个不同极性的色谱柱(HP-5和DB-WAX)进行分离,利用气相色谱-质谱联用技术对香气成分进行分析。在DB-WAX柱上鉴定出32种组分,HP-5柱共鉴定出45种主要化合物,占总峰面积的71.96%,主要成分为:柠檬烯(56.6%)、乙醇(4.24%)、巴伦西亚桔烯(2.06%)、β-月桂烯(1.73%)、丁酸乙酯(0.92%)、反式-2-己烯醛(0.75%)。HP-5柱更适合血橙香气成分的分离。

引用

页码：1 / 5+9 +9

页数：6

共 12 条

[1]

Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry. Bazemore R,Goodner K,and Rouseff R. Journal of Food Science . 1999

[2]

Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values. Dorte Tø,nder Mikael Agerlin Petersen Leif Poll and Carl Erik Olsen. Food Chemistry . 1998

[3]

Quantification of volatile constituents in orange juice drinks and its use for comparison with pure juices by multivariate analysis. Philip E S,,Manuel G M. Lebensm-Wiss. u.-Technol . 1997

[4]

Comparison of volatile flavor components in fresh and processed orange juices. Myrna O N C,,Philip E S. Journal of Agriculture . 1990

[5]

Volatile flavor components of grapefruit juice(citrus paradise macfadyen. Alberto J N,,Henk M,and Jo M H B. Journal of the Science of Food and Agriculture . 1985

[6]

Comparison of odour active compounds detectedby gas-chromatography-olfactometry betweenhand-squeezed juices from different orange varie-ties. ARENA E,GUARRERA N,CAMPISI S,et al. Food Chemistry . 2006

[7]

Flavor components of Italian orange juices. MACCARONE E,CAMPISI S,FALLICO B,etal. Journal of Agricultural and Food Chemistry . 1998

[8]

Solidphase microextratiocn(SPME)of orange juiceflavor:odor representativeness by direct gaschromatography olfactometry(D-GC-O). REGA B,FOURNIER N,GUICHARE E. Journal of Agricultural and Food Chemistry . 2003

[9]

Optimizationof solidphase microextraction analysis for head-space flavor compounds of orange juice. JIA M Y,ZHANG Q H,MIN D B. Journal of Agricultural and Food Chemistry . 1998

[10]

Quantitative de-termination of 46 volatile constituents in fresh,un-pasteurized orange juices using dynamic headspacegas chromatography. MOSHONAS M G,SHAW P E. Journal of Agricultural and Food Chemistry . 1994

← 1 2 →