| 香芋冬瓜果实挥发性香气化合物的固相微萃取优化及解析 |
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| 引用本文： | 吕先绪,程志魁,王东登,胡胜平,王鹏,钟川,刘政国,于文进.香芋冬瓜果实挥发性香气化合物的固相微萃取优化及解析[J].南方农业学报,2021,52(11):3067-3075. |
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| 作者姓名： | 吕先绪 程志魁 王东登 胡胜平 王鹏 钟川 刘政国 于文进 |
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| 作者单位： | 广西大学农学院,南宁 530004 |
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| 基金项目： | 广西科技重大专项（桂科AA17204039-2，桂科AA17204026-1） |
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| 摘 要： | 【目的】优化香芋冬瓜果实挥发性香气化合物萃取的工艺条件，充分解析果实中的挥发性香气化合物，为香芋冬瓜香气成分的深入研究和香气品质的进一步挖掘提供理论参考。【方法】以香芋冬瓜果实为试验材料，利用固相微萃取（SPME）—气质联用技术（GC-MS）充分萃取和鉴定香芋冬瓜果实中的挥发性香气化合物，采用Box-Behnken方法优化预热时间、萃取时间、萃取温度和解吸时间4个萃取工艺参数。【结果】响应面试验结果表明，各因素对香芋冬瓜果实挥发性香气化合物总峰面积的影响程度依次为:萃取温度>解吸时间>预热时间>萃取时间。SPME的最佳萃取条件:预热时间6.6 min、萃取温度62℃、萃取时间43 min、解吸时间4.5 min。在最优条件下，共鉴定出44种挥发性香气化合物，其中醛类物质14种，醇类10种，酮类、酯类和芳香类各4种，酸类3种，以及少量炔烃类物质和其他物质；主要挥发性香气化合物分别为反-2-己烯醛（83.51±2.43 μg/mL）、棕榈酸（38.56±1.24 μg/mL）、正己醇（38.08±1.52 μg/mL）、正己醛（32.07±1.67 μg/mL）、己酸（24.71±1.59 μg/mL）、硬脂酸（17.56±0.80 μg/mL）、反-2-壬烯醛（14.87±0.93 μg/mL）和苯甲醛（13.68±0.83 μg/mL）。【结论】利用响应面法优化得到最佳萃取条件，香芋冬瓜候选特征性挥发性香气化合物成分主要有反-2-己烯醛、棕榈酸、正己醇、正己醛、己酸、硬脂酸、反-2-壬烯醛和苯甲醛。
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| 关 键 词： | 香芋冬瓜 挥发性香气 响应面法 固相微萃取 气质联用技术 |
| 收稿时间： | 2021-05-24 |
Optimization and analysis of volatile aroma components of Xiangyu wax gourd by solid phase microextraction |
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| LYU Xian-xu,CHENG Zhi-kui,WANG Dong-deng,HU Sheng-ping,WANG Peng,ZHONG Chuan,LIU Zheng-guo,YU Wen-jin.Optimization and analysis of volatile aroma components of Xiangyu wax gourd by solid phase microextraction[J].Journal of Southern Agriculture,2021,52(11):3067-3075. |
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| Authors: | LYU Xian-xu CHENG Zhi-kui WANG Dong-deng HU Sheng-ping WANG Peng ZHONG Chuan LIU Zheng-guo YU Wen-jin |
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| Institution: | College of Agriculture, Guangxi University, Nanning 530004, China |
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| Abstract: | 【Objective】 The objective of this study was to optimize the extraction process conditions of volatile aroma components in the fruit of Xiangyu wax gourd, and fully analyze the volatile aroma components in the fruit. It had important scientific significance and application prospect for in-depth study of aroma composition and further excavation of aroma quality.【Method】 The Xiangyu wax gourdfruit as the test material, using solid phase microextraction technology (SPME) -gas chromatography-mass spectrometry(GC-MS) fully extracted and identified the volatile aroma components in the fruits of Xiangyu wax gourd. The Box-Behnken method was used to optimize the preheating time, extraction time, extraction temperature and desorption time of four SPME process parameters.【Result】 The response surface test results showed that the effects of various factors on the total peak area of volatilearoma components were as follows:extraction temperature > desorption time > preheating time > extraction time. The optimal extraction conditions of SPME were as follows:6.6 min of preheating time, 62℃ of extraction temperature, 43 min of extraction time, and 4.5 min of desorption time. A total of 44 aroma substances were identified by using the above optimal solid-phase microextraction conditions, including 14 aldehydes, 10 alcohols, 4 ketones, 4 esters and 4 aromatic compounds, 3 acids and a small amount of alkynes and other substances. The main volatile aroma components were(E) -2-hexenal(83.51±2.43 μg/mL), n-hexadecanoic acid(38.56±1.24 μg/mL), 1-hexanol(38.08±1.52 μg/mL), hexanal(32.07±1.67 μg/mL), hexanoic acid(24.71±1.59 μg/mL), octadecanoic acid(17.56±0.80 μg/mL), (E) -2-nonenal(14.87±0.93 μg/mL), benzaldehyde(13.68±0.83 μg/mL).【Conclusion】 The response surface method is used to optimize the optimal extraction conditions, the main components of the candidate characteristic volatile substances of Xiangyu wax gourdare(E) -2-hexenal, n-hexadecanoic acid, 1-hexanol, hexanal, hexanoic acid, octadecanoic acid, (E) -2-nonenal, benzaldehyde. |
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