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分别采用溶剂萃取法(SE)、固相微萃取法(SPME)和微波辅助-固相微萃取(MAE-SPME)联用技术等前处理方法提取草莓果实中香气物质,通过气相色谱-质谱(GC-MS)联用仪对挥发性成分进行了分离鉴定。结果表明,不同的前处理方法所得结果相差甚远,MAE-SPME联用技术前处理方法提取后,可鉴定到85种化合物,其中酯类53种,其他依次是醛类、酮类、醇类、酸类、醚类、烯烃、芳香烃和杂环化合物等;而用SE法、SPME法提取,分别仅鉴定到26种和16种香气物质。说明微波辅助-固相微萃取两种技术联用,是一种能较好地提取果蔬中香气物质的样品前处理技术。
Aroma compounds in strawberry fruits were extracted by solvent extraction (SE), solid phase microextraction (SPME) and microwave assisted solid phase microextraction (MAE-SPME), respectively. The aroma components of strawberry fruits were determined by gas chromatography-mass spectrometry GC-MS) combined with the volatile components were identified. The results showed that the results obtained by different pretreatment methods were far behind. After the extraction by MAE-SPME, 85 compounds were identified, of which 53 were esters, followed by aldehydes, ketones, alcohols , Acids, ethers, alkenes, aromatic hydrocarbons and heterocyclic compounds. However, only 26 and 16 aroma compounds were identified by SE and SPME respectively. It shows that microwave assisted solid-phase microextraction combined with two technologies is a sample pretreatment technology that can better extract the aroma substances in fruits and vegetables.