广东不同地区产柠檬的果肉中挥发性风味物质的比较

采用顶空固相微萃取―气相色谱质谱联用(HS-SPME-GC-MS)的方法比较广东省内番禺产和连南产柠檬的果肉中挥发性风味物质的异同。实验采用7μmPDMS(聚二甲基硅氧烷)的萃取头进行吸附。气相色谱分析采用DB-5MS气相色谱柱,柱温采取程序升温,进样口温度250℃,分流比20∶1。质谱采用EI源为离子源,电子能量70 eV,离子源温度200℃;接口温度230℃。结果表明,番禺柠檬和连南柠檬果肉中的主要风味物质均为D-柠檬烯,但连南柠檬中风味物质的种类更多,这可能是连南柠檬香气更为浓郁的原因之一。

The Comparison of Volatile Flavor Substances in Lemon Pulp from Different Districts in Guangdong Province

Comparison of flavor substances was made between the pulp of Liannan lemon and Panyu lemon by the method of headspace/solid phase micro-extraction/gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The extraction fiber with 7 υm PDMS （polydimethylsiloxane） was employed. Column temperature was raised by program. Injection temperature was 250℃, split ratio was 20 ： 1. EI source was employed, electron energy was 70 eV, ion source temperature was 200℃, and interface temperature was 230℃. It showed that the main volatile flavor substance in the two sorts of lemon was D-lemonene both. However, there were more volatile flavor substances in Liannan lemon, which was the possible reason why Lianan lemon smelled more fragrant.