咖啡蜜在不同色谱柱上挥发性成分测定与对比分析

Determination and Comparative Analysis of Volatile Compounds of Coffee Honey Using Different Chromatographic Columns

摘要:

为了探究咖啡蜜挥发性成分及其在不同色谱柱上挥发性成分的差异，采用顶空固相微萃取-气相色谱-质谱联用技术对19批咖啡蜜的挥发性成分进行检测，并分析了咖啡蜜在DB-5MS和DM-Wax色谱柱上挥发性成分的差异。结果表明：咖啡蜜中共检测出40种挥发性成分，主要包括醇类、萜烯类、醛类、酮类等，含量较高的化合物为顺式芳樟醇氧化物、脱氢芳樟醇、苯乙醛和反式芳樟醇氧化物。在DM-Wax 色谱柱上检测到40种挥发性化合物，而在DB-5MS色谱柱上仅检测到30种。两种色谱柱上检测到的醇类物质分别为16种和10种，2种酸类物质仅在DM-Wax色谱柱上检出。总体而言，DM-Wax色谱柱对醇类和酸类物质的保留效果更好。研究结果可以为蜂蜜挥发性成分检测中色谱柱的选择提供借鉴参考，同时为咖啡蜜风味和品质研究提供技术支撑。

Abstract:

To investigate the volatile components of coffee honey and their profiling differences caused by different chromatographic columns, the volatile compounds of 19 batches of coffee honey were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry, and the differences in the detected volatile compounds of coffee honey caused by DB-5MS and DM-Wax chromatographic columns were analyzed. The results showed that a total of 40 volatile compounds were detected in coffee honey, mainly including alcohols, terpenes, aldehydes, ketones, etc. The compounds with higher contents were cis-Linalool-oxide, hotrienol, benzeneacetaldehyde and trans-linalool-oxide. A total of 40 volatile compounds were detected when the DM-Wax column was used, whilst only 30 volatile compounds were detected when the DB-5MS column was used. 16 and 10 alcohols were detected through using the two columns, respectively, and 2 acids were detected only when the DM-Wax column was used. In general, the DM-Wax chromatographic column exhibited a better retention effect on alcohols and acids. The results of this study can provide a reference for the selection of chromatographic columns in the determination of volatile components in coffee honey, while offering technical support for the study of coffee honey’s flavor and quality.