食品科学 ›› 2012, Vol. 33 ›› Issue (16): 100-105.

• 分析检测 • 上一篇    下一篇

GC-MS定量分析传统小麦酱中的挥发性成分

张玉玉1,黄明泉2,田红玉2,孙宝国2,*,陈海涛   

  1. 1.中国农业大学食品科学与营养工程学院 2.北京工商大学 食品添加剂与配料北京高校工程研究中心
  • 收稿日期:2011-07-05 修回日期:2012-06-11 出版日期:2012-08-25 发布日期:2012-09-07
  • 通讯作者: 孙宝国 E-mail:sunbg@btbu.edu.cn
  • 基金资助:

    “十二五”国家科技支撑计划项目

Volatile Component Analysis of Traditional Fermented Flour Paste by GC-MS

  • Received:2011-07-05 Revised:2012-06-11 Online:2012-08-25 Published:2012-09-07
  • Contact: Bao-Guo Sun E-mail:sunbg@btbu.edu.cn

摘要: 采用同时蒸馏萃取和气-质联用技术,对传统小麦酱中的挥发性成分进行提取、定性和定量分析。分析结果通过计算机联机检索,结合计算的保留指数和对照标准品,确定所含化合物的种类,采用面积归一化法确定相对含量,采用内标法确定在传统小麦酱中的含量。共鉴定出113种化合物,占色谱流出组分总量的95.368%,在传统小麦酱中的含量为263.049μg/g,包括醛类10种(11.862μg/g)、酯类25种(6.955μg/g)、酸类20种(140.596μg/g)、烃类14种(1.934μg/g)、醇类9种(5.666μg/g)、杂环类化合物19种(53.938μg/g)、酮类7种(1.406μg/g),其他化合物9种(40.692μg/g)。

关键词: 传统小麦酱, 挥发性成分, 同时蒸馏萃取, 气相色谱-质谱联用

Abstract: The volatile composition of traditional fermented flour paste was analyzed by simultaneous distillation extraction (SDE) and gas chromatography and mass spectrometry (GC-MS). The volatile compounds separated from traditional fermented flour paste were identified by comparing their retention indices with those of reference compounds. Their relative contents were determined by peak area normalization method and their contents in traditional fermented flour paste were measured by internal standard method. A total of 113 compounds were identified accounting for 95.368% of the total peak area. Their total content in traditional fermented flour paste was 263.049 μg/g. These compounds included 10 aldehydes (11.862 μg/g), 25 esters (6.955 μg/g), 20 acids (140.596 μg/g), 14 hydrocarbons (1.934 μg/g), 9 alcohols (5.666 μg/g), 19 heterocycles (53.938 μg/g), 7 ketones (1.406 μg/g) and 9 other compounds (40.692 μg/g).

Key words: traditional fermented wheat paste, volatile compounds, simultaneous distillation extraction, gas chromatography and mass spectrometry

中图分类号: