顶空固相微萃取-全二维气相色谱/飞行时间质谱测定三种芒果香气成分

本文采用顶空固相微萃取（Headspace Solid Phase Microextraction，HS-SPME）与全二维气相色谱/飞行时间质谱联用仪（Comprehensive Two-dimensional Gas Chromatograph/Time of Flight Mass Spectrometer，GC×GC-TOFMS）比较了不同萃取头、萃取温度、萃取时间、解吸温度等因素对萃取效果的影响，对三个品种的芒果香气成分进行了分析鉴定。结果表明，最适萃取条件为:萃取头50/30 μm DVB/CAR /PDMS（Divinylbenzene/Carboxen/Polydimethylsiloxane），萃取温度60 ℃，萃取时间60 min，解吸温度250 ℃。凭借全二维气相色谱/飞行时间质谱联用仪强大的分离及定性能力，可以获得比常规一维气相色谱/质谱联用仪更多的香气成分信息。3种芒果共检测出170种香气成分，金煌芒、小台芒、青皮芒中分别测到96、90、68种香气成分，峰面积含量占各自挥发性成分总量的74.04%、90.75%、78.91%。170种香气成分中醇类25种、芳香烃4种、醛类15种、酸类6种、酮类18种、烯烃56种、酯类46种，7类化合物中烯烃类化合物在三种芒果中含量占比最高，金煌芒中含有相比其他两种芒果具有更多的酯类、醛类和醇类等香气成分，相应的青皮芒独有的香味成分则相对较少，这也是金煌芒香气浓郁，而青皮芒香气较寡淡的原因。3种芒果共有的香气成分有26种，比如萜品油烯、3-蒈烯、β-月桂烯、石竹烯、珂巴烯和γ-依兰油烯等烯烃组成芒果基本的香气，但共有成分在不同品种芒果中的含量存在明显差异。比如，金煌芒中3-蒈烯明显更高，含量为10.783%，小台芒中萜品油烯明显更高，含量为17.545%。

Detection of Aroma Components in Three Cultivars of Mango with Headspace Solid Phase Microextraction-Comprehensive Two-dimensional Gas Chromatograph/Time of Flight Mass Spectrometer

A headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometer was used to compare different extraction heads, extraction temperature, extraction time, desorption temperature and time on the extraction effect, aroma components of the three mango varieties were analyzed and identified. The results showed that the optimum extraction conditions were as follows: extraction head 50/30 μm DVB/CAR/PDMS, extraction temperature 60 ℃, extraction time 60 min and desorption temperature 250 ℃. With the powerful separation and qualitative capabilities of the comprehensive two-dimensional gas chromatography time-of-flight mass spectrometer, more information about aroma components c be obtained than the conventional one-dimensional gas chromatography mass spectrometer. A total of 170 aroma components were detected in the three types of mangoes. A total of 96, 90 and 68 aroma components were detected in the JinHuang mango, XiaoTai mango and QingPi mango, respectively, and the peak area content of these aroma components accounted for 74.04%, 90.75% and 78.91% of the total volatile components, respectively. In the 170 aroma components, 25 were alcohols, 4 were aromatic hydrocarbons, 15 were aldehydes, 6 were acids, 18 were ketones, 56 were olefins, 46 were esters. Among the 7 kinds of compounds, olefins were found in three kinds of mangoes. The highest content in the golden mango, JinHuang mango contained more esters, aldehydes and alcohols than the other two mangoes, and the corresponding unique aroma components of the QingPi mango were relatively less, which was also golden. This was also the reason why the aroma of JinHuang mango was full-bodied while the aroma of QingPi mango was relatively less aromatic.There were 26 types of aroma components shared by the three types of mangoes, such as terpene olefins, 3-carene, β-laurelene, stigmene, cobalene and γ-ylangene which made up the basic aroma of mangoes, but the contents of common components in different varieties of mango were significantly different. For example, the content of 3-carene in JinHuang mango was significantly higher with 10.783%, and the content of terpinene in XiaoTai mango was significantly higher with 17.545%.