HS-SPME-GC-MS 分析两种南瓜瓤挥发性成分

Volatile Constituents from Flesh of Two Cucurbita Moschata by Head-Space Solid Micro-Extraction, Coupled With GC-MS

摘要:

目的: 分析两种南瓜(蜜本和超甜蜜本)瓤挥发性成分。方法: 采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法,采用峰面积归一化法计算各化合物的相对百分含量来分析两种南瓜瓤的挥发性成分。结果: 从蜜本南瓜、超甜蜜本南瓜瓤中分别鉴定出23,32个化合物,分别占总峰面积的95.47%,100.00%,其中蜜本和超甜蜜本有19种共有成分。结论: 蜜本南瓜中含量较高的成分为棕榈酸乙酯(18.64%)和二氢猕猴桃内酯(12.05%);超甜蜜本中含量最高的是棕榈酸乙酯(22.68%)和亚麻酸乙酯(15.57%)。两种南瓜瓤的挥发性成分具有差别。

Abstract:

Objective: To study the volatile constituents from flesh of two Cucurbita moschata (Miben, Chaotianmiben). Method: The volatiles were analyzed by head-space solid micro-extraction, coupled with GC-MS and Kovats indices for the first time. A quantitative analysis in percent was performed by peak area normalization measurements. Result: Twenty-three compounds were identified from Miben and 32 from Chaotianmiben C.moschata 95.47% and 100.00% of the total essential constituents respectively. The two C.moschata had 19 common components. Conclusion: Hexadecanoic acid ethyl ester (18.64%), dihydroactindiolide(12.05%) were the highest components of the total essential constituents of C.moschata (miben). Hexadecanoic acid ethyl ester (22.68%), linolenic acid ethyl ester (15.57%) were the highest components of the total essential constituents of C.moschata(Chaotianmiben). The volatile constituents were different between the two C.moschata.