食品科学

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顶空固相微萃取-气质联用法测定山楂核烟熏液的挥发性风味物质

姜绍通,王 旗,蔡克周,潘丽军   

  1. 合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽 合肥 230009
  • 出版日期:2013-09-25 发布日期:2013-09-27

Analysis of Volatile Flavors in Liquid Smoke Flavoring by Head-Space Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

JIANG Shao-tong,WANG Qi,CAI Ke-zhou,PAN Li-jun     

  1. Key Laboratory for Agriculture Products Proceeding of Anhui Province, School of Biotechnology and Food Engineering,Hefei University of Technology, Hefei 230009, China
  • Online:2013-09-25 Published:2013-09-27

摘要:

采用顶空固相微萃取(HS-SPME)联合气质联用(GC-MS)测定山楂核烟熏液挥发性风味物质。通过比较不同萃取头、萃取温度以及萃取时间对萃取效果的影响,获得较适的萃取条件为:50/30μm DVB/CAR/PDMS萃取头、萃取温度40℃、萃取时间50min。采用GC-MS对解吸物进行测定的结果表明,其挥发性风味物质的主要成分中酚类占55.526%、酯类占18.710%、醛类占16.162%、酮类占3.252%、呋喃类占2.108%、酸类占1.019%。

关键词: 顶空固相微萃取, 气质联用, 挥发性风味物质, 山楂核烟熏液

Abstract:

Liquid smoke flavoring, also known as wood vinegar, has been applied to a variety of low temperature
meat products. In order to ascertain the flavor characteristics of liquid smoke flavoring, its volatile compounds
were evaluated by head-space solid phase micro-extraction (HS-SPME) and capillary gas chromatography-mass
spectrometry (GC-MS). Extractions conditions such as different SPME fibers, extraction time and extraction
temperature were optimized in this study. The optimal extraction conditions were obtained as follows: 50/30 μm DVB/
CAR/PDMS fiber and adsorption for 50 min at 40 ℃. Phenols, esters, aldehydes, ketones, furans and acids were the
major flavor compounds of liquid smoke flavoring with relative contents of 55.526%, 18.710%, 16.162%, 3.252%,
2.108% and 1.019%, respectively.

Key words: head space solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), volatile flavor compound, liquid smoke flavoring