同时蒸馏萃取-气相色谱质谱联用法分析2种椰子水中的香气物质

摘要

The volatile aroma components of the coconut waters of Hainan and Thailand were extracted by SDE,then analyzed by GC-MS and identified by spectral library and retention index(RI),the relative content of each component was determined by area normalization. Total of 60 volatile flavor compounds were identified successfully by GC-MS,including 41 and 47 compo-nents from coconut waters of Hainan and Thailand respectively,and 28 components were in both waters.%采用同时蒸馏萃取法（SDE）提取，利用GC-MS联用方法分析了海南椰子水和泰国椰子水的挥发性香气成分。以保留指数结合谱库检索定性，面积归一化法定量，从2种椰子水的挥发性成分中共分析鉴定出60种化合物，其中海南椰子水41种，泰国椰子水47种，共有成分为28种。