Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (1): 166-173.DOI: 10.3969/j.issn.1000-2561.2019.01.024

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Analysis Conditions of Volatile Aroma Components in Passion Fruit Juice by HS-SPME-GC-O-MS

LONG Qianqian1,2,3,LIN Lijing2,YUAN Yuan2,GONG Xiao2,LI Guopeng2,MA Lina2,LI Jihua2,HUANG Wei1,*()   

  1. 1. College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China
    2. Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
    3. Tongren Institute for Food and Drug Control, Tongren, Guizhou 554300, China
  • Received:2018-01-18 Revised:2018-08-23 Online:2019-01-15 Published:2019-01-15
  • Contact: HUANG Wei

Abstract:

Passion fruit juice has rich aroma of various fruits, and it is possible to establish more comprehensive conditions for gas chromatography-mass spectrometry. The main components of 14 types of aroma from passion fruit juice were determined by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the main aroma components under different extraction conditions were analyzed by head space-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Through experimental analysis, the conditions was as follows: passion fruit juice without NaCl 0.5 mL, extraction fiber 65 μm DVB/PDMS, extraction temperature 40 ℃, extraction time 20 min, desorption time 5 min. Sixty-two volatile components were determined, including esters, alcohols, alkenes and ketones, and the esters (71.58%), which dominated the aroma of passion fruit juice, this method was effective and feasible.

Key words: passion fruit, head space-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME- GC-MS), volatile aroma components, gas chromatography-olfactometry-mass spectrometry (GC-O-MS)