摘要：本篇文章对HS-SPME过程中参数进行了优化，确定了一种既快又准的符合测定香蕉中香气物质的条件。HS-SPME萃取条件优化后的结果为：10g 香蕉汁中加入1。2g氯化钠，然后将50/30um的萃取针头在45℃的水浴条件下萃取半个小时后进行分析。81793

应用优化的方法对不同品种香蕉进行HS-SPME/GC-MS分析，总识别出香蕉中56种化合物。其中日本香蕉中有51种有机物，包括乙酸丁酯、乙酸异戊酯、丁酸异丁酯、异丁酸丁酯等酯类，仲辛醇、3-甲基-1-丁醇、2-乙基己醇等醇类，己醛、2-己烯醛、庚醛、反式-2-癸烯醛等醛类，甲基壬甲己酮、仲辛酮、戊酮、2-庚酮等酮类，以及六甲基环三硅氧烷、八甲基环四硅氧烷等烷类。菲律宾香蕉中有47种物质，包括乙酸乙酯、丁酸丁酯、乙酸异丁酯、丁酸异丁酯等酯类，2-辛醇等醇类，戊酸、辛酸、棕榈酸等酸类，以及己醛、2-己烯醛等醛类。国产香蕉中有52种物质。

通过内标法完成定量分析后，得出在日本香蕉中主要香气的含量分别为：乙酸丁酯 32。91251ug/kg，乙酸异戊酯 186。0659ug/kg，仲辛醇 500。00ug/kg，己醛568。0926ug/kg，2-庚酮 5。189229ug/kg。菲律宾香蕉中主要香气物质的含量分别为：乙酸乙酯 28。32512ug/kg，2-戊酮 42。42042ug/kg，戊酸 5。360765ug/kg，己醛 469。4912ug/kg。国产香蕉中主要成分的含量分别为：乙酸异丁酯27。24598ug/kg，己醛665。5335ug/kg，2-庚酮21。97769ug/kg。 

经GC-O实验分析，共有28种香气化合物对香蕉的香气贡献性较大。对GC-O鉴别的物质进行OAV的计算，结果表明：香蕉中最重要的香气物质有乙酸异戊酯、异戊酸异戊酯、丁酸异戊酯等酯类和棕榈酸、十八酸等酸类物质。

毕业论文关键词： 香蕉；SPME；定量分析；GC-O；GC-MS

Study on characteristic aroma components of banana

Abstract：In this paper, the parameters in the HS-SPME process were optimized, and a rapid and accurate determination of aroma compounds in banana was established。 The result of HS-SPME extraction condition optimization is: 10g banana is added with 1。2g sodium chloride, then the extraction head of 50/30um is extracted at constant temperature of 45 DEG C for 30 minutes and analyzed。

HS-SPME/GC-MS analysis of different varieties of banana was carried out with the optimized method, and 56 compounds in banana were identified。 The Japanese banana contains 51 types of substances, including butyl acetate, isoamyl acetate, isobutyl butyrate, butyl isobutyrate ester, octanol, 3- methyl -1- 2- butanol, ethyl hexanol alcohol 2-, hexanal, 2-hexenal, heptanal, trans -2- decene aldehyde aldehyde, methyl nonyl methyl hexyl ketone Zhong, octanone, 2-pentanone, 2- heptanone ketone etc。, and hexamethylcyclotrisiloxane three siloxane, eight methyl siloxane ring four alkane etc。。 There are 47 kinds of material of Philippines banana, including ethyl acetate, butyl butyrate, iso butyl acetate, isobutyl butyrate ester, 2- octanol alcohol, pentanoic acid, octanoic acid, palmitic acid and other acids, and hexanal, 2-hexenal were 2-。 There are 52 kinds of substances in homemade bananas。

Quantitative analysis was performed by internal standard method, respectively, in the contents of main aroma components of Japanese banana: 32。91251ug/kg, butyl acetate, isoamyl acetate 186。0659ug/kg, octanol 500。00ug/kg, caproaldehyde 568。0926ug/kg, 2- heptanone 5。189229ug/kg。 The contents of main aroma substances in Philippines banana were: ethyl acetate 28。32512ug/kg, 2- ketone 42。42042ug/kg acid 5。360765ug/kg, caproaldehyde 469。4912ug/kg。 The main content of domestic banana were: 27。24598ug/kg isobutyl acetate, hexanal 665。5335ug/kg, 2- Cycloheptanone 21。97769ug/kg。

Analysis of the GC-O experiment, there are 28 kinds of aroma compounds of banana aroma contribution greatly。 In calculation, the GC-O identification of substance OAV results indicated that the most important aroma substances in banana with isoamyl acetate, isoamyl isovalerate, isoamyl butyrate ester and palmitic acid, eighteen acid。