CN103399103A - Method for determining aroma substances of apples - Google Patents
Method for determining aroma substances of apples Download PDFInfo
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- CN103399103A CN103399103A CN2013103136032A CN201310313603A CN103399103A CN 103399103 A CN103399103 A CN 103399103A CN 2013103136032 A CN2013103136032 A CN 2013103136032A CN 201310313603 A CN201310313603 A CN 201310313603A CN 103399103 A CN103399103 A CN 103399103A
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Abstract
The invention relates to a method for determining aroma substances of apples. The method comprises the following steps of: sample treatment conditions: peeling off the fresh apples; accurately weighing 5g of samples and adding the samples into a 25mL headspace sampling bottle; sealing the bottle by using a silica gel shock insulator and sealing an opening by using an aluminum cover; pre-heating for 10 minutes and sampling by using an extraction head (50-micron/30-micron DVB (Divinylbenzene)/CAR (Carboxen)/PDMS (Polydimethylsiloxane) extraction fibers, wherein a headspace balance temperature is 50 DEG C and balance time is 40 minutes; after sampling, carrying out GC-MS (Gas Chromatography-Mass Spectrometer) analysis. The method provided by the invention is simple and rapid; an organic additive is not needed and a determination result more really reflects the composition of the aroma substances.
Description
Technical field
The present invention relates to a kind of analyzing detecting method, particularly a kind of solid phase micro-extraction method is analyzed the method for rapid and accurate determination apple aroma substance in conjunction with GC-MS.
Background technology
Fragrance component is form and affect that fruit is eaten raw, the principal element of crudy.Along with people's more and more higher and food industry increase to natural flavour mountaineous material requisite to the requirement of fruit quality, fruit fragrance receives much concern, and fragrance has become one of important research field of fruit quality.Apple is as a kind of very important fruit, and it is particularly important that the research of apple aroma substance also seems.Along with the development of analytical instrument and Sample Pretreatment Technique, the analysis level of fruit volatile ingredient is greatly improved in recent years.Traditional fruit analysis of volatile components all will carry out pre-treatment usually, as liquid-liquid extraction, vapor distill extraction, supercritical fluid extraction etc., utilize these pre-treatments to guarantee to a certain extent the accuracy of sample analysis, but these methods all in various degree existence need large, the consuming time length of sample amount, cost high, human body is caused to the shortcoming such as potential injury.
The invention provides a kind of solid phase micro-extraction method and in conjunction with GC-MS, analyze the method for rapid and accurate determination apple aroma substance, overcome the shortcoming of some traditional sample preparation technology, few without organic solvent, low, the required sample of cost, highly sensitive, accuracy is strong, conventional efficient is high, and can not cause secondary pollution.
Summary of the invention
The purpose of this invention is to provide a kind of employing solid-phase microextraction-gas chromatography-mass spectrum (SPME-GC-MS) method and measure aroma substance in apple, be intended to set up a kind of fast, the method for Accurate Determining apple aroma substance.
The technical solution used in the present invention is:
A kind of solid phase micro-extraction method, in conjunction with the method that GC-MS analyzes rapid and accurate determination apple aroma substance, comprises the steps:
Sample preparation condition: fresh apple peeling, accurately weighing 5g sample is in 25mL headspace sampling bottle, with the silica gel dottle pin, seal, the aluminium lid sealing, after preheating 10min, extracting head (50/30 μ mDVB/CAR/PDMS extracting fiber) sampling, 50 ℃ of head space equilibrium temperatures, equilibration time 40min, carry out the GC-MS analysis after sampling;
GC conditions: capillary chromatographic column Rtx-1 (30m * 0.32mm * 0.25 μ m); Injector temperature: 200 ℃; Carrier gas: He; Flow: l.2mL/min; Heating schedule: 40 ℃ of initial temperatures, keep 2min, with 5 ℃/min, rise to 180 ℃, keep 10min, with 10 ℃/min, rise to 250 ℃, keep 20min;
Mass spectrum condition: ionization mode: EI, 230 ℃ of ion source temperatures, electron energy 70eV, mass scanning scope: 45～450amu.
The beneficial effect that the present invention has:
This method is simple, rapid, does not add organic solvent, and measurement result has reflected the composition of its aroma substance more realistically.
Embodiment
The present invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of solid phase micro-extraction method, in conjunction with the method that GC-MS analyzes rapid and accurate determination apple aroma substance, comprises the steps:
Sample preparation condition: fresh apple peeling, accurately weighing 5g sample is in 25mL headspace sampling bottle, with the silica gel dottle pin, seal, the aluminium lid sealing, after preheating 10min, extracting head (50/30 μ mDVB/CAR/PDMS extracting fiber) sampling, 50 ℃ of head space equilibrium temperatures, equilibration time 40min, carry out the GC-MS analysis after sampling.
GC conditions: capillary chromatographic column Rtx-1 (30m * 0.32mm * 0.25 μ m).Injector temperature: 200 ℃.Carrier gas: He.Flow: l.2mL/min.Heating schedule: 40 ℃ of initial temperatures, keep 2min, with 5 ℃/min, rise to 180 ℃, keep 10min, with 10 ℃/min, rise to 250 ℃, keep 20min.
Mass spectrum condition: ionization mode: EI, 230 ℃ of ion source temperatures, electron energy 70eV, mass scanning scope: 45～450amu.
Experimental result shows, from the Fuji apple of Tai'an, separating and identify 49 kinds of fragrance matters.
Claims (1)
1. a solid phase micro-extraction method is analyzed the method for rapid and accurate determination apple aroma substance in conjunction with GC-MS, comprise the steps: the sample preparation condition: the fresh apple peeling, accurately weighing 5g sample is in 25mL headspace sampling bottle, with the sealing of silica gel dottle pin, the aluminium lid sealing, after preheating 10min, extracting head (50/30 μ mDVB/CAR/PDMS extracting fiber) sampling, 50 ℃ of head space equilibrium temperatures, equilibration time 40min, carry out the GC-MS analysis after sampling;
GC conditions: capillary chromatographic column Rtx-1 (30m * 0.32mm * 0.25 μ m); Injector temperature: 200 ℃; Carrier gas: He; Flow: l.2mL/min; Heating schedule: 40 ℃ of initial temperatures, keep 2min, with 5 ℃/min, rise to 180 ℃, keep 10min, with 10 ℃/min, rise to 250 ℃, keep 20min;
Mass spectrum condition: ionization mode: EI, 230 ℃ of ion source temperatures, electron energy 70eV, mass scanning scope: 45～450amu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013103136032A CN103399103A (en) | 2013-07-24 | 2013-07-24 | Method for determining aroma substances of apples |
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| CN2013103136032A CN103399103A (en) | 2013-07-24 | 2013-07-24 | Method for determining aroma substances of apples |
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| CN103399103A true CN103399103A (en) | 2013-11-20 |
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| CN2013103136032A Pending CN103399103A (en) | 2013-07-24 | 2013-07-24 | Method for determining aroma substances of apples |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103901141A (en) * | 2014-03-19 | 2014-07-02 | 山东省果树研究所 | Solid-phase micro-extraction device and extraction method of fruit and vegetable flavor components |
| CN109655559A (en) * | 2019-01-15 | 2019-04-19 | 山东省农业科学院农业质量标准与检测技术研究所 | GC × GC-TOFMS detection method of volatile flavor in a kind of the operatic circle |
| CN110082457A (en) * | 2019-05-29 | 2019-08-02 | 西北农林科技大学 | A kind of detection method of Chinese prickly ash pericarp fragrance component |
| CN114705773A (en) * | 2022-03-28 | 2022-07-05 | 中国农业科学院果树研究所 | Method for measuring aroma substances in apples by using headspace solid-phase microextraction technology |
-
2013
- 2013-07-24 CN CN2013103136032A patent/CN103399103A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103901141A (en) * | 2014-03-19 | 2014-07-02 | 山东省果树研究所 | Solid-phase micro-extraction device and extraction method of fruit and vegetable flavor components |
| CN109655559A (en) * | 2019-01-15 | 2019-04-19 | 山东省农业科学院农业质量标准与检测技术研究所 | GC × GC-TOFMS detection method of volatile flavor in a kind of the operatic circle |
| CN110082457A (en) * | 2019-05-29 | 2019-08-02 | 西北农林科技大学 | A kind of detection method of Chinese prickly ash pericarp fragrance component |
| CN114705773A (en) * | 2022-03-28 | 2022-07-05 | 中国农业科学院果树研究所 | Method for measuring aroma substances in apples by using headspace solid-phase microextraction technology |
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Application publication date: 20131120 |