基于GC-MS法的椰子水及其饮料的风味成分分析

Analysis of Flavor Components in the Coconut Juice and Beverage Based on GC-MS Method

摘要:

为了对不同成熟度椰子（椰青、嫩椰子、成熟椰子）的椰汁及椰子水饮料中挥发性风味物质组分和含量进行分析，采用蒸馏萃取装置提取样品中的挥发性成分，并用气相色谱-质谱（GC-MS）联用分析技术进行分离鉴定。结果表明，共检测出67种香气成分，分为7大类化合物，包括酯类32种，有机酸11种，醇类7种，醛类3种，酮类3种，酚类4种，其他类7种。在检出的香气物质中，确定主体风味组分主要是醇类、酯类和酸类3类物质，相同的挥发性成分是2, 3-丁二醇。不同样品中，这些微量香气成分的种类含量有较大差别，成熟椰子原汁中风味物质的种类和含量较多。因此，椰子水原汁的挥发性成分直接影响椰子水饮料的感官质量。本试验研究为椰子水及其饮料感官品质的深入研究提供了一定的理论依据。

Abstract:

In order to analyze the flavor composition and content of different maturity coconut Juice in young coconut, tender coconut, mature coconut, as well as the coconut water beverage, volatile components were prepared with distillation and extraction equipment (SDE), then isolated and identified by gas chromatography-mass spectrometry (GC-MS). 67 flavor compounds were identified and classified into 7 groups, including 32 esters, 11 acids, 7 alcohols, 3 aldehydes, 3 ketones, 4 phenols and 7 others compounds. Through the analysis of flavor compounds, esters, alcohols and acids were found to be the main flavor substances. The same volatile substance was 2, 3-Butanediol. Those samples showed significantly difference in varieties and contents of aroma trace components, and aroma components in mature coconut juice were higher than those of other samples. Therefore, the sensory quality of coconut beverage was directly influenced by the aroma components in coconut water. This would provide a more theoretical basis for developing the research of sensory quality in coconut water beverage.