蒸馏-萃取法与溶剂萃取法提取杏果实香气成分的比较

采用水蒸气蒸馏一萃取法和溶剂萃取法提取杏果香成分，用气相色谱一质谱联用测定其化学成分和质量分数，并对两种提取方法进行了比较。水蒸气蒸馏一萃取法提取的杏果香成分是74种，占总峰面积的73．604％；溶剂萃取法提取的杏果香成分是32种，占总峰面积的44．677％，两者相同的成分有21种。溶剂萃取法提取的主要是烷烃类化合物，水蒸气蒸馏萃取法提取的主要化合物为G醛类、C6醇类、内酯类、萜烯醇类、酮类、烷烃类等。结果表明：水蒸气蒸馏-萃取法能较好地提取杏果实香气成分。

Comparison of aroma components from apricot fruit obtained by steam distillation-extraction and solvent extraction

The aroma components which present in apricot fruit were focused on, meanwhile two methods for extracting aroma components were compared. The fruit was sampled by steam distillation-extraction and solvent extraction. The concentrated extracts were analyzed by capillary gas chromatography-mass spectrometry. A total of 74 components were identified by steam distillation-extraction, representing 73.604% of the total peak area and 32 components by solvent extraction, representing 44.677% of the total peak area. There were 21 common components in two extracts. C_6 aldehydes, C_6 alcohols, lactones, terpenic alcohols, ketones and hydrocarbons were the major constituents by steam distillation-extraction, meanwhile hydrocarbons were the dominant constituents in the solvent extraction samples. The results indicated that the steam distillation-extraction was a better method for extracting aroma components from apricot fruit.