摘要
采用顶空固相微萃取（HS-SPME）与气质联用（GC-MS）相结合对甜面酱中挥发性成分进行了初步分析,比较了不同萃取时间（30min、40min、50min、60min、70min）对甜面酱挥发性成分的萃取效果和特点.结果表明,在相同实验条件下,所有萃取时间检测到的醛类物质的色谱总峰面积都远远大于其他类物质,且所有萃取时间检测到的挥发性成分的相对分子质量都集中在100～200之间.萃取时间为60min时检测到的挥发性成分的色谱总峰面积和化合物种类最多,分别为2.76x108和27种,且检测到最多的酯类、醇类、醛类物质.因此选择萃取时间60min最适合甜面酱挥发性成分的检测.
The volatile components in sweet flour paste were analyzed by headspace solid-phase micro-extraction （HS-SPME） coupled with GC-MS.Effect and characteristics of volatile compounds extraction at different extraction time （30 min,40 min,50 min,60 min,70 min） were compared.The results indicated that,under the same experimental conditions,the total peak area of chromatographic detected aldehydes was far greater than the other components,and the relative molecular mass of all extraction time were concentrated at 100-200.The volatile components in sweet flour paste extracted at 60 min had the largest total peak area and types of compounds,and the types were 2.76×108 and 27,respectively.It is suggested that 60 min was the most suitable time for extracting volatile components in sweet flour paste.
出处
《中国酿造》
CAS
2014年第2期125-129,共5页
China Brewing
基金
2012年地方高校国家级大学生创新创业训练计划项目(201210622010)
四川自贡市科技计划项目(2012H11)
四川理工学院特色学科建设方向培育项目
四川理工学院人才引进项目(2012RC12)
关键词
甜面酱
萃取时间
挥发性成分
sweet flour paste
extraction time
volatile components
