食品科学
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张丽珠，黄 湛，唐 洁，卢 靖，车振明*
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2012年西华大学食品生物技术重点实验室开放研究基金资助项目（SZjj2012-005）； 西华大学食品科学重点学科建设项目（SZD0831-09-1）；“西华杯”大学生科技创新项目（2014131）
ZHANG Li-zhu, HUANG Zhan, TANG Jie, LU Jing, CHE Zhen-ming*
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摘要：
采用同时蒸馏萃取法和固相微萃取法对棕榈油与菜籽油复合火锅底料中的挥发性风味物质进行提取，并通过气相色谱-质谱联用分析及鉴定。采用2 种方法共鉴定出82 种化合物，其中包括醇类17 种、醛类15 种、酯类9 种、萜烯类16 种、酮类5 种、烃类13 种和其他化合物7 种。其中采用同时蒸馏萃取法检测出58 种化合物，采用固相微萃取法检测出41 种化合物，2 种方法检测出的化合物均以芳樟醇相对含量最大，其次为茴香脑。
关键词: 火锅底料, 挥发性风味物质, 同时蒸馏萃取, 固相微萃取, 气相色谱-质谱
Abstract:
Simultaneous distillation extraction (SDE) and solid phase micro extraction (SPME) were individually used to extract the volatile flavor components in hot pot seasoning containing palm oil and rapeseed oil blends. The volatile flavor components were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). A total of 82 compounds were identified by the two methods, including 17 alcohols, 15 aldehydes, 9 esters, 16 terpenes, 5 ketones, 13 hydrocarbons, and 7 other compounds. Fifty-nine compounds were detected by SDE method, while 41 compounds were detected by SPME method. Linalool was identified by both methods as the most abundant compound, followed by anethole.
Key words: hot pot seasoning, volatile components, simultaneous distillation extraction (SDE), solid-phase microextraction(SPME), gas chromatography-mass spectrometry (GC-MS)
中图分类号:
TS201.2
张丽珠，黄 湛，唐 洁，卢 靖，车振明*. 同时蒸馏萃取法和固相微萃取法分析棕榈油与菜籽油复合火锅底料中的风味物质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201418031.
ZHANG Li-zhu, HUANG Zhan, TANG Jie, LU Jing, CHE Zhen-ming*. SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418031.
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