摘要
采用顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对不同干制温度与时间的槟榔果皮挥发性成分进行定性和定量分析。利用NIST和Wiley质谱检索库匹配相似度,结合保留指数(retention index,RI)对槟榔果皮中的未知化合物进行定性,并通过内标法确定各组分含量,最后通过方差分析和邓肯多重比较法检验组间的显著性。结果表明:该方法共鉴定出23种主要的挥发性物质,主要为酯类、有机酸类、醛类、醇类和生物碱类。不同温度的干制对酯类、有机酸类、醛类和醇类影响较大,各组间呈显著性差异。生物碱类的槟榔碱随干制温度升高含量下降,而高槟榔碱随干制温度升高而含量升高,这个可能是由于槟榔碱发生甲基化的高温转化反应所致。通过对槟榔果皮干制品挥发性物质的准确定性与相对定量,有利于对工艺整体进行评价和判断,并为其进一步开发利用提供理论基础。
In the present study,the different drying temperatures and time on volatile components of pericarpium arecae(PA) were quantitatively and qualitatively analyzed by headspace solid phase microextration(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS). The matching similarity between NIST and Wiley retrieval libraries and retention index(RI)were used to characterize the unknown compounds,and the contents of each component were determined by internal standard method.Finally,the significance among groups was inspected by through ANOVA and Duncan′ s multiple range tests.The results showed that:a total of 23 main characteristic volatile compounds were separated and identified,including esters,organic acids,aldehydes,alcohols and alkaloids. It was found that drying at different temperatures had a great impact on esters,organic acids,aldehydes and alcohols. And there was a significant difference among the groups. As shown in the results,the content of arecoline was decreased with the higher drying temperature;while the content of homoarecoline was increased with the higher drying temperature. This may be due to the high temperature conversion of methylation of arecoline. Through the accurate qualitative and quantitative analysis of volatile components in PA dry products,it was helpful to evaluate and judge the whole process,and provided a theoretical basis for its further development and utilization.
作者
袁源
刘洋洋
龚霄
周伟
李积华
YUAN Yuan;LIU Yang-yang;GONG Xiao;ZHOU Wei;LI Ji-hua(Key Laboratory of Tropical Crop Products Processing,Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524001,Guangdong,China;Hainan Key Laboratory of Storage&Processing of Fruits and Vegetables,Zhanjiang 524001,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第16期178-183,共6页
Food Research and Development
基金
海南省自然科学基金(219QN292)
中国热带农业科学院基本科研业务费专项资金(1630122017016)
“一带一路”热带项目资金资助(BARTP-10)。
关键词
气质联用
保留指数
槟榔果皮
挥发性成分
gas chromatography-mass spectrometry(GC-MS)
retention index
pericarpium arecae(PA)
volatile components
