低温冷冻液液萃取/GC-MS结合保留指数分析香蕉中的挥发性成分

建立了低温冷冻液液萃取(LTF-LLE)/GC-MS结合保留指数对香蕉果肉及果皮中挥发性成分进行分析的方法,采用低温冷冻液液萃取对香蕉样品中的挥发性成分进行提取。分别鉴定出香蕉果肉及果皮中含有39种和32种挥发性成分,其主要成分为酯类物质。果肉果皮所含的挥发性成分在种类及相对含量上有一定差异,果肉中含量较高的组分为丙酸乙酯(11.88%)、乙酸异戊酯(9.45%)、棕榈酸(8.71%)、丁酸异戊酯(7.79%)、乙酸仲戊酯(5.29%),果皮中含量较高的组分为丁酸异戊酯(22.85%)、棕榈酸(15.91%)、硬脂酸(6.86%)、4-烯丙基-2,6-二甲氧基苯酚(6.83%)、亚麻酸(6.34%),果肉果皮所共有的成分有异戊醇、乙酸异丁酯、丁酸、异戊酸、乙酸仲戊酯等19种物质。

Analysis of Volatile Components in Bananas by Low Temperature Frozen Liquid-Liquid Extraction/GC-MS Combined with Retention Index

A method was established to analysis volatile components in pulp and peel of bananas based on cryogenic frozen liquid-liquid extraction/GC-MS combined with retention index.The volatile components in bananas were extracted by a cryogenic frozen liquid-liquid extraction pretreatment method.39 kinds of volatile components in banana pulp and 32 volatile components in banana peel were identified, respectively. The main ingredients were esters. However,there were differences in the types and relative contents of the volatile components between pulp and peel.The main components in banana pulp were propionic acid ethyl ester(11.88%),isoamyl acetate(9.45%),hexadecanoic acid(8.71%),isovaleric acid butyl ester(7.79%), secondary amyl acetate(5.29%),while the major components in banana peel were isoamyl butyrate(22.85%), hexadecanoic acid(15.91%), stearic acid(6.86%), 4-allyl-2,6-dimethoxy phenol(6.83%),linolenic acid(6.34%).There were 19 kinds of components in both banana pulp and banana peel,such as isoamyl alcohol,isobutyl acetate,butyric acid,acetic acid and isoamyl para amyl.