不同品种石榴果实挥发成分的SPME-GC-MS分析

采用固相微萃取和气相色谱-质谱联用技术,研究山东枣庄四种主产品种石榴果实的挥发成分,并对其萃取条件进行优化,以期为石榴果实特征香气研究及产品质量控制提供理论依据。通过对固相微萃取条件筛选,确定选用65 μm PDMS/DVB萃取头,在萃取温度60 ℃,萃取时间30 min,解析时间3 min的条件下进行提取分离。石榴果实中共分离鉴定出68种挥发成分,主要包括28种烯类、13种酯类、13种醇类,其中右旋柠檬烯、反式-α-香柑油烯、石竹烯、草酸环己基甲基十三酯、β-蒎烯和反-2-十四烯-1-醇为共有的关键香气成分。通过双向聚类分析将4种石榴品种在剩余信息为65%时分为3类,挥发性成分在剩余信息为10%时将挥发成分分为4类。结果表明,四个品种的石榴在挥发成分上即有共同特征又有各自的独特性和差异性。

Analysis of volatile compounds in different Punica granatum L. by SPME-GC-MS

An analysis of the volatile compounds extracted from the four major varieties of punica granatum L. in Zaozhuang, Shandong Province, was made in the article, by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), with an attempt to optimize the analysis conditions and set a solid theoretical base for the study of fruit characteristics and quality control. After an optimal selection of extraction conditions by HS-SPME, 65 μm PDMS/DVB fiber was used, at 60℃ and for 30 min, for the desorbing. Under these conditions, a total of 68 compounds were identified, which belonged to several classes of chemicals mainly including 28 hydrocarbons, 13 esters, and 13 alcohols. Among them were the major aroma compounds as D-limonene, trans-. alpha. -Bergamotene, Caryophyllene, Oxalic acid, cyclohexylmethyl tridecyl ester, beta.-pinene, E-2-Tetradecen-1-ol. Through two-way cluster analysis, the four punica granatum L. cultivars were divided into three categories in the remaining 65% information, and the volatile constituents into four categories in the remaining 10% information. The results showed that the four varieties of punica granatum L. had both common characteristics and their uniqueness and difference in volatile components.