作　　者： ; ; ; ; ; ; ; ;

机构地区： 中国林业科学研究院资源昆虫研究所

出　　处： 《食品科学》 2010年第6期141-144,共4页

摘　　要： 采用热脱附-气相色谱/质谱(TCT-GC/MS)联用技术,对动态顶空密闭循环吸附捕集的菠萝蜜果肉及果皮挥发物分别进行检测。结果表明,菠萝蜜果皮与果肉挥发物中富含酯类化合物,果皮挥发物中的乙酸正丙酯和乙酸正己酯相对含量高于果肉中的,果肉挥发物中的异戊酸甲酯、戊酸丁酯、丁酸乙酯相对含量高于果皮挥发物中的,二者中的戊酸乙酯相对含量接近;二者中的其他酯和醇、羧酸(酐)、含氮及含硫类化合物均无共同成分;果皮挥发物中未检出而果肉挥发物中检出的化合物类型还有醛、醚、萜烯类。 Thermal-desorption cryo-trapping gas chromatography/mass spectrometry（TCT-GC/MS） based on dynamic head-space sampling was adopted to analyze volatile composition of jackfruit peel and flesh.Results showed that jackfruit peel and flesh were both rich in esters.Higher n-propyl acetate and n-hexyl acetate contents were observed in jackfruit peel than in flesh,whereas methyl isoamyl,butyl valerate and ethyl butyrate exhibited a higher content in jackfruit flesh than in peel.The content of ethyl n-valerate in jackfruit peel was close to that in flesh.No other esters as well as alcohols,carboxylic acids（anhydrides）,nitrogen-containing and sulfate-containing compounds were simultaneously detected in jackfruit peel and flesh.No aldehydes,ethers and terpenes were detected in jackfruit peel,whereas jackfruit flesh contained them.

关 键 词： 菠萝蜜 挥发物 热脱附 气相色谱 质谱 酯

领　　域： [农业科学] [农业科学] [理学] [理学]