摘要
采用顶空固相微萃取与GC-MS联用方法对山西老陈醋中挥发性成分进行提取与分析,考察萃取头、萃取时间、离子强度和萃取温度对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度40℃,萃取时间40min,NaCl质量浓度250g/L。在优化的最佳条件下分析,共鉴定出23种成分,占色谱流出组分总量的99.24%。其中醇类2种、酯类4种、酸类6种、醛类3种、酮类3种、杂环类化合物7种。鉴定出含量较高的物质有乙酸、糠醛、3-羟基-2-丁酮、四甲基吡嗪、丁二酮、苯甲醛、三甲基恶唑和三甲基吡嗪等。
Aroma volatile components of Shanxi overmature vinegar were extracted by head space solid phase microextraction（HS-SPME） and were identified by gas chromatography and mass spectrometry（GC-MS）. The operating conditions of SPME were optimized, including different fibers（100 μm PDMS（red）, 50/30 μm DVB/CAR/PDMS（gray）, 75 μm（black） Carboxen/PDMS, 85 μm（lightblue） Carboxen/PDMS）, salt concentration（200、250、300、350 g/L）, extraction times（30、40、50、60 min） and temperatures（30、40、50、60 ℃）. An 75μm（black） Carboxen/PDMS, adsorption time of 40 min, a temperature of 40 ℃ and NaCl concentration of 250 g /L were selected as the optimum conditions. This optimized method was applied to analyze a real sample. As a result, 23 compounds were identified, accounting for the 99.24% of the total peak areas. The relative contents of main volatiles （above 1%） were as follows： acetic acid（64.43%）, furfural（11.62%）, 3-hydroxy-2-butanone（6.42%）, tetramethyl pyrazine（4.01%）, 2,3-butanedione（2.27%）, benzaldehyde（1.58%）, trimethyl oxazole（1.18%） and trimethyl pyrazine（1.15%）, et al.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期197-202,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市教育委员会科技计划面上项目(KM200910011003)
