采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometr...采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。展开更多
A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was de...A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250?C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs;also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.展开更多
文摘采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。
文摘A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250?C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs;also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.
