Detection method of aroma components of rubus biflorus fruits

Abstract

The invention discloses a detection method of aroma components of rubus biflorus fruits. The aroma components of the rubus biflorus fruits are detected by combining headspace solid-phase micro-extraction with gas chromatography-mass spectrometry. The detection method comprises the following steps of: inserting PA extraction fiber end into a sample feeding hole of a gas chromatograph-mass spectrometer and pre-treating; extracting volatile components by the headspace solid-phase micro-extraction; and carrying out qualitative and quantitative analysis on the aroma components of the rubus biflorus fruits by the gas chromatography-mass spectrometry. The detection method disclosed by the invention has the advantages of less use amount of samples, no need of utilizing solvents in an extraction process, rapid extraction speed, capability of directly carrying out chromatography detection on an extracted sample, simplicity and convenience of operation and high enriching efficiency. The aroma components of the rubus biflorus fruits can be simply, rapidly and accurately detected, and a foundation is laid for understanding flavor chemical constitution of the rubus biflorus fruits, guiding variety breeding of rubus biflorus, developing deep processing of the rubus biflorus fruits and controlling the product quality.

Description

technical field [0001] The application belongs to the technical field of food detection, and in particular relates to a method for detecting the aroma components of berry fruit. Background technique [0002] Fenzhiberry is a deciduous wild fruit tree in the Rosaceae Rubus genus. Its distribution in Tibet is mainly concentrated in Zayu, Bomi, Nyingchi, Milin, Lhasa and other places. Its fruit is sweet, aggregated berries, orange red, rich in nutrients, organic acid, iron and zinc content are several times higher than ordinary fruit, protein, amino acid and vitamin content are also much higher than ordinary fruit, in addition to being eaten raw, also It can be used to make jam, fruit juice and wine making, etc., and has high development and utilization value. [0003] Aroma components are important substances that constitute fruit flavor and are also the main factors that determine fruit quality. The study of aroma components is helpful to understand the flavor chemical compo...

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Problems solved by technology

[0005] In view of this, the present application aims to solve the defects such as large sample volume, long time consumption, high temperature or use of a large amount of organic solvents required by the existing aroma component detection method, and provides a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography- Detection method of aroma components in Fenzhiberry fruit by mass spectrometry (GC-MS)

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