桑葚干挥发性成分萃取条件优化及GC-MS分析

李玉杰，肖天宇，马云青，王瑞飞，康文怀，秦玲

摘要：為了比较不同桑葚干的香气成分，以“大十”和“白珍珠”桑葚干为材料，比较研究了DB-Wax和HP-5色谱柱对挥发性成分的分离效果，并对顶空固相微萃取（HS-SPME）中的萃取温度（40，45，50，55，60 ℃）、萃取时间（20，30，40，50，60 min）进行了优化。结果表明：采用DB-Wax色谱柱，在萃取温度为45 ℃，萃取时间为40 min条件下，分析效果较好。在“大十”桑葚干中，鉴定出51种香气成分，主要为萜烯类、酸类、醛酮类、醇类和酯类物质，分别占鉴定物质总量的31.9%，22.9%，19.8%，6.7%和5.7%;在“白珍珠”桑葚干中，共鉴定出46种挥发性成分，主要为酸类、醛酮类、酯类、醇类、萜烯类物质，分别占鉴定总量的38.9%，27.4%，9.7%，8.2%和1.9%;“大十”黑桑葚和“白珍珠”白桑葚的香气种类和相对含量存在显著差异，“大十”桑葚干中相对含量较高的香气物质有D-柠檬烯、丁酸、苯甲醛、己酸、γ-萜品烯、壬醛等，其中，D-柠檬烯含量高达23.3%（质量分数）;“白珍珠”桑葚干中相对含量较高的香气物质有己酸、苯甲醛、丁酸、2-甲基丁酸、己酸乙酯、壬醛等。研究结果可为准确评价桑葚香气成分提供数据基础，也可为桑葚果实加工、品种选育等提供借鉴。

关键词：食品生物化学;桑葚干;香气成分;顶空固相微萃取;气相色谱-质谱

中图分类号：TS255.7文献标识码：ADOI： 10.7535/hbgykj.2021yx05013

Optimization of extraction condition and analysis of volatile components

of dried mulberry by GC/MS

LI Yujie，XIAO Tianyu，MA Yunqing，WANG Ruifei，KANG Wenhuai，QIN Ling

（School of Food Science and Biology，Hebei University of Science and Technology，Shijiazhuang，Hebei 050018，China）

Abstract：In order to compare the aroma components of two dried mulberries，the DB-Wax column and HP-5 column were compared to analyze the separation effects of volatile components with the materials of "DaShi" and "White Pearl" dried mulberries.The extraction conditions of headspace solid-phase microextraction （HS-SPME），such as extraction temperatures （40，45，50，55，60 ℃） and extraction time （20，30，40，50，60 min） were optimized.The results show that with the conditions of the optimized extraction temperature of 45 ℃ and extraction time of 40 min，the analyze results of the DB-Wax chromatographic column are better.51 kinds of aroma components are identified in "Dashi" mulberry，mainly including terpenes，acids，aldehydes and ketones，alcohols and esters，accounting for 31.9%，22.9%，19.8%，6.7% and 5.7% of the total identified substances，respectively;46 kinds of volatile components are identified from “White Pearl” dried mulberry，mainly including acids，aldehyde，ketone，ester，alcohols and terpene，accounting for 38.9%，27.4%，9.7%，8.2% and 1.9% of the total amount respectively.There are significant differences in aroma types and relative contents between "Dashi" black mulberry and "White Pearl" white mulberry.D-limonene，butyric acid，benzaldehyde，hexanoic acid，γ- terpinene and nonanal are relatively high in the dried mulberry of "Dashi".Among them，the content of D-limonene is as high as 233%.The relative high contents of aroma substances in "White Pearl" mulberry are hexanoic acid，benzaldehyde，butyric acid，2-Methylbutyric acid，ethyl hexanoate，nonanal，etc.The research results provide a scientific basis for the aroma detection，the fruit processing and the variety breeding of mulberry.

Keywords：food biochemistry;dried mulberry;volatile components;HS-SPME;GC-MS

桑葚（Fructus Mori），属于桑科（Moraceae）桑属（Morus Linn）植物，又名桑枣、桑果。桑葚营养丰富，含有人体所必需的各种营养成分[1-3]。桑葚享有“中华果圣”之美称，是国家卫生部 1988 年首批公布的药食同源植物品种之一[4-5]。

中国桑葚资源丰富，产品形式多样，有桑葚干、桑葚酒、桑葚茶、桑葚果醋等[3，6-8]。但是，目前关于桑葚品种加工特性的基础数据和信息缺乏[3]。……