食品科学

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SPME-GC-MS联用技术分析酸水解玉米蛋白粉中的挥发性物质

杨雪娟1,李永歌1,*,许丽娟2,刘会双2   

  1. 1.保定味群食品科技股份有限公司,河北 保定 071000;2.保定出入境检验检疫局,河北 保定 071000
  • 出版日期:2015-02-25 发布日期:2015-02-16
  • 通讯作者: 李永歌

Analysis of Volatile Compounds in Hydrolyzed Corn Protein Powder by Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry

YANG Xuejuan1, LI Yongge1,*, XU Lijuan2, LIU Huishuang2   

  1. 1. Baoding Way Chein Food Industrial Co. Ltd., Baoding 071000, China;
    2. Baoding Entry-Exit Inspection and Quarantine Bureau, Baoding 071000, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: LI Yongge

摘要:

采用固相微萃取-气相色谱-质谱联用技术对酸水解玉米蛋白粉中的挥发性物质进行分析,并优化固相微萃取条件。结果表明,最优固相微萃取条件为:65 μm聚二甲基硅氧烷/二乙基苯萃取头、2.0 g酸水解玉米蛋白粉、5 mL纯水、2.0 g氯化钠置于萃取瓶中,萃取温度60 ℃、萃取时间30 min。采用气相色谱-质谱联用仪对样品中挥发性物质进行鉴定,共分离出50 种化合物,其中醛类、芳香族类、含硫类、有机酸类、吡嗪类、呋喃类、吡咯类对风味贡献较大。

关键词: 酸水解玉米蛋白粉, 固相微萃取, 挥发性物质

Abstract:

The volatile substances in hydrolyzed corn protein powder were analyzed by using solid phase micro-extraction
and gas chromatography-mass spectrometry (SPME-GC-MS), and the SPME conditions were optimized. The extraction and
separation were achieved by using a 65 μm PDMS/DVB solid-phase micro-extraction fiber, putting 2.0 g of acid hydrolyzed
corn protein powder, 5 mL of pure water and 2.0 g of NaCl in an extraction bottle, setting extraction temperature at
60 ℃, and extracting for 30 min. By using GC-MS to identify the volatile flavor substances in the sample, a total of
50 compounds were isolated and identified to be aldehydes, aromatic compounds, sulfur compounds, organic acids, pyrazine,
furan and pyrrole, which largely contributedto the flavor.

 

Key words: hydrolyzed corn protein powder, solid phase micro-extraction, volatile compound

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