水果香气的分析_生物技术.doc

摘要

　　　目的：以草莓为试材，建立草莓中香气成分GC/MS的定性定量检测方法，得出不同草莓品种的香气成分及含量，分析不同品种草莓间香气成分的差异，并采用GC/O初步判定草莓中典型香气成份与感官风味之间的匹配关系；方法：样品前处理采用PQ柱净化处理，处理后的样品提取液经乙醚洗脱，最终用丙酮定容，再通过GC/MS进行定性定量分析；结果：天香挥发物含量大于1%的成分共有9种，其中酯类1种、醇类2种、酮类4种、醛类3种；书香挥发物含量大于1%的成分共有9种，其中酯类1种、醇类2种、酮类3种、醛类3种；燕香挥发物含量大于1%的成分共有8种，其中酯类1种、醇类1种、酮类4种、醛类2种。结论：选择PQ柱净化方法，净化效果好，回收率高，通过GC/MS分析，三种草莓中，4一羟基-2，5一二甲基一3(2H)一呋喃酮(DMHF) 是共同的特征芳香成分，天香的气味最为浓郁，而书香的气味最为轻淡。

关键词：品种，气质联用技术，香气成分

Abstract

　　　Purpose: The tissue culture of strawberry was used as experimental materials, In establishing strawberry aroma compositions GC/MS qualitative and quantitative detection methods, got a different strawberries aroma compositions and content, Analyzing different varieties of differences between the strawberry aroma compositions, And initially determined by GC/O of typical aroma composition and strawberry flavor of the matching relation between senses; Methods: Sample pretreatment using PQ column purification treatment, Treatment of sample extract the ether elution and eventually use acetone the capacity, Again through GC/MS qualitatively quantitatively analyzed; Result: Tianxiang volatiles content than the 1% of composition in 9 species, including esters, alcohols 1 two, ketone four, aldehyde, three; Shuxiang volatiles content than the 1% of composition in 9 species, including esters, alcohols 1 two, ketone three, aldehyde, three; YanXiang volatiles content than the 1% of ingredients are 8 species, including esters, alcohols 1 1, ketone four, aldehyde, 2 kinds.Conclusion: choose PQ column purification methods, purifying effect is good, high efficiency,by GC/MS, in the three kinds ofstrawberry,3-hydorxy-2,5-dimethyl-3(2H)- furanone Is the common features fragrant component Sweet smell the most intense day, Elegant smell most light.

Key Words：variety  GC/MS  Flavor substances