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中国农学通报

中国农学通报 ›› 2017, Vol. 33 ›› Issue (19): 158-164.doi: 10.11924/j.issn.1000-6850.casb16090063

• 食品 营养 检测 安全 • 上一篇    

基于SPME-GC-MS法分析4种榅桲果实香气成分

车玉红1,吴津蓉1,郭春苗2,杨 波2   

  1. (1新疆农业职业技术学院,新疆昌吉 831100；2新疆农业科学院园艺作物研究所,乌鲁木齐 830091）
  • 收稿日期:2016-09-13 修回日期:2016-11-14 接受日期:2016-11-25 出版日期:2017-07-11 发布日期:2017-07-11
  • 通讯作者: 杨波
  • 基金资助:
    新疆农业职业技术学院科研项目“榅桲果实精油提取工艺研究”(XJNZYKJ2016008)。

Study on Aromatic Components of Four Kinds Quince Fruits by SPME-GC-MS

Che Yuhong1, Wu Jinrong1, Guo Chunmiao2, Yang Bo2   

  1. (1Xinjiang Agricultural Professional Technology College, Changji Xinjiang 831100;2Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091)
  • Received:2016-09-13 Revised:2016-11-14 Accepted:2016-11-25 Online:2017-07-11 Published:2017-07-11

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摘要： 旨在系统分析‘苹果榅桲’、‘绿榅桲’、‘沟纹榅桲’、‘黄榅桲’这4种榅桲果实香气成分。通过固相微萃取和气相色谱-质谱进行分离检测，用峰面积归一化法对其香气成分相对含量进行计算和比较。结果表明，‘苹果榅桲’、‘绿榅桲’、‘沟纹榅桲’、‘黄榅桲’4种果实中分别鉴定出36、47、39、50种香气成分，共有的香气成分10种，并以脂类、萜烯类为主，其次为醇类。各品种榅桲主要香气化合物一致，分别为2-甲基丁酸乙酯、à-法尼烯和辛酸乙酯，相对含量分占各品种前5位；其中‘苹果榅桲’、‘沟纹榅桲’和‘黄榅桲’为果香兼酒香型；而绿榅桲为花香型。各品种间微量香气化合物种类和数量有较大差别，在香型上不起决定性作用（大部分相对含量＜1%），但己醇、叶醇、柠檬烯均具备镇咳平喘安神等药理作用，其中己醇存在于‘苹果榅桲’、‘沟纹榅桲’和‘黄榅桲’中，含量分别为6.90%、6.45%、5.72%，叶醇和柠檬烯只存在于‘沟纹榅桲’和‘黄榅桲’中，含量分别为1.55%、1.02%；0.56%、0.52%；为选择‘沟纹榅桲’、‘黄榅桲’为提取食药兼具榅桲精油的原料提供理论依据。

关键词: 张掖市, 张掖市, 模糊数学模型, 水资源价值, 资源水价

Abstract: The objective is to analyze the aromatic components in‘apple quince’,‘green quince’,‘rills of quince’and‘yellow quince’. Using solid-phase microextraction and gas chromatography-mass spectrometry, the relative contents of aroma components were calculated and compared by peak area normalization method. The results showed that 36, 47, 39 and 50 aromatic components were identified from mature fruits of‘apple quince’,‘green quince’,‘rills of quince’and‘yellow quince’, respectively. The 10 common components were identified in all the four quinces, the major components were esters and terpenoids, followed by alcohols. The main aromatic compounds of quince varieties were consistent, respectively 2- methyl ethyl butyrate, àfarnesene and octanoic acid ethyl ester, whose relative content was among the top five in each variety. The ‘apple quince’,‘rills of quince’and‘yellow quince’had fruity and wine flavor, while‘green quince’had fragrance. There were significant differences in aromatic trace components and relative contents among these four varieties, which did not play a decisive role (most relative content＜1% ). Hexanol, leaf alcohol and limonene had pharmacological effects on antitussive, antiasthmatic, sedative and others. Hexanol existed in apple quince, rills of quince and yellow quince, the content was 6.90%, 6.45% and 5.72%, respectively. Leaf alcohol and limonene only existed in‘rills of quince’and‘yellow quince’, which were 1.55% and 1.02%, 0.56% and 0.52%, respectively. The study could provide a theoretical basis for selecting‘rills of quince’and ‘yellow quince’as raw materials, which were used as extract food and medicine with quince essential oil.