摘要
对使用固相微萃取-气相色谱-质谱联用仪分析百香果香气成分的关键因素进行了讨论,分析各因素对不同相对分子质量化合物萃取效果的影响。通过优化,获得最佳萃取条件,即:5mL果汁中加入3g氯化钠,使用50/30μm的DVB/CAR/PDMS纤维头50℃下萃取20min。将最佳条件下所得谱图与标准谱图比对,共鉴定出39种化合物,占峰面积总和的92.52%,表明采用固相微萃取-气相色谱-质谱联用仪可对百香果主要香气成分进行快速、准确地定性与定量分析。
Solid-phase microextraction was employed to analyze Passion Fruit odors.The key factors in the analytical process of passion fruit oders by SPME-GC-MS were discussed,the effects of each factors on extraction results of different molecular weight chemicals were also analysed.The optimal extracting condition was determined as follows：using 50/30 μm DVB/CAR/PDMS fiber to extract for 20 min in 5mL 50 ℃ Passion Fruit juice in which 3 g NaCl was added.Comparing to standard spectrum,Thirty-nine kinds of compounds accounted for 92.52% of total were found in mass spectrum through area normalization.The results show that the method is rapid,accurate and convenient for analysis of main Passion Fruit odors.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期278-284,共7页
Journal of Chinese Institute Of Food Science and Technology
