HS-SPME-GC-MS分析马铃薯挥发性风味物质

Analysis of Flavor in Potato by Headspace-Solid Phase Microextration-Gas Chromatography-Mass Spectrometry

摘要:

采用顶空-固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）分析了马铃薯挥发性风味物质。经分析鉴定，在鲜马铃薯中得到30种挥发性风味物质，蒸熟马铃薯泥中得到31种，60 ℃下保温3 h的马铃薯泥中得到37种。鲜马铃薯中的主要挥发性风味物质是碳氢化合物，包括甲基环戊烷（25.74%）、正己烷（5.86%）、正戊烷（5.93%）等；蒸熟马铃薯泥和60 ℃下保温3 h马铃薯泥中的主要挥发性风味物质是醛类，包括己醛（88.92%）、戊醛（3.437%）、（Z）-2-庚烯醛（2.077%）、壬醛（0.748%）等。

Abstract:

The volatile compounds of potato were determined by headspace-solid phase microextration（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS）. More than 37 volatile compounds were identified including aldehydes，alcohols，furans，hydrocarbons，ketones，phenols，esters and methylthio compounds in fresh potato，potato puree steamed，and potato puree stored at 60 ℃ for 3 h. The hydrocarbons were the major volatiles including methyl cyclopentane（25.74%），n-hexane（5.86%），n-pentane（5.93%） in the fresh potatoes.The aldehydes were the main volatiles including hexanal（88.92%），valeraldehyde（3.437%），（Z）-2-heptenal（2.077%），nonanal（ 0.748%） in the potato puree steamed and potato puree stored at 60 ℃ for 3 h. and Hexanal（88.92%） was the dominant compound in the potato puree steamed and potato puree stored at 60 ℃ for 3 h.