Effect of different extraction method on the identification of aromatic components of hawthorn juice
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摘要: 为研究不同的萃取方法对山楂汁香气成分测定的影响,采用顶空固相微萃取（HS-SPME）和液液萃取（LLX）对山楂汁中的香气成分进行富集,并结合气相色谱-质谱联用（GC-MS）对其进行定性和半定量分析。结果表明,HSSPME共检测出21种香气成分,主要是顺-3-己烯醇、α-萜品醇、顺-乙酸-3-己烯酯、顺-丁酸-3-己烯酯、苯甲醇和甲酸己酯等,其含量分别为79.4、68.1、60.4、60.1、49.9、33.2μg/L;LLX共检测出20种香气成分,主要是顺-3-己烯醇、顺-乙酸-3-己烯酯、顺-丁酸-3-己烯酯、丁子香酚、丙酮酸乙酯和柠檬酸,其含量分别67.9、63.4、57.4、51.4、34.5、30.3μg/L。通过比较分析可知,不同的方法因工作原理不同,得到的香气成分不同且含量差异较大。
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关键词:
- 山楂汁 /
- 香气成分 /
- 顶空固相微萃取（HS-SPME） /
- 液液萃取(LLX) /
- 气相色谱-质谱联用（GC-MS）
Abstract: To study the effect of different extraction methods on the aromatic components of hawthorn juice, headspace solid phase micro-extraction (HS-SPME) and liquid-liquid extraction (LLX) coupled with gas chromatography mass spectrometry (GC-MS) were developed and applied for the qualitative and semiquantitative characterization of aroma components of hawthorn juice. The results showed that a total of 21 compounds were identified by HS-SPME. (Z) -3-hexen-1-ol, α-terpineol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, benzyl alcohol and hexyl formate were the main components, and its contents were 79.4, 68.1, 60.4, 60.1, 49.9, 33.2μg/L, respectively. Compared with HS-SPME, 6 main aroma components were found by LLX, such as (Z) -3-hexen-1-ol, (Z) -3-hexenyl acetate, (Z) -3-hexenyl butyrate, eugenol, ethyl pyruvate and citric acid, and its contents were 67.9, 63.4, 57.4, 51.4, 34.5, 30.3μg/L, respectively. Nevertheless, based on different principles, the contents of aroma components were obvious differences in contents with different methods.-
Keywords:
- hawthorn juice /
- aroma components /
- HS-SPME /
- LLX /
- GC-MS
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