| 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 |
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| 引用本文： | 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,2014,35(18):156-160. |
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| 作者姓名： | 张丽珠 黄湛 唐洁 卢靖 车振明 |
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| 作者单位： | 西华大学生物工程学院，四川 成都 610039 |
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| 基金项目： | 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) |
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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。
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| 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 |
SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends |
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| 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,2014,35(18):156-160. |
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| Authors: | ZHANG Li-zhu HUANG Zhan TANG Jie LU Jing CHE Zhen-ming |
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| Affiliation: | School of Bioengineering, Xihua University, Chengdu 610039, China |
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| 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. |
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| Keywords: | hot pot seasoning volatile components simultaneous distillation extraction (SDE) solid-phase microextraction(SPME) gas chromatography-mass spectrometry (GC-MS) |
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