| 固相微萃取-气-质联仪测定酱油挥发性香气成分 |
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| 引用本文： | 王勇,王俊芳,范志刚.固相微萃取-气-质联仪测定酱油挥发性香气成分[J].广州化工,2010,38(8):211-213. |
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| 作者姓名： | 王勇 王俊芳 范志刚 |
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| 作者单位： | 成都宏亿实业集团有限公司宏亿检测中心,四川,成都,610110 |
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| 摘 要： | 采用固相微萃取法萃取酱油中的各种挥发性香气成分,利用气相色谱—质谱联用仪分离鉴定酱油的挥发性香气成分。实验中采用100μm二乙烯苯/碳分子筛/聚二甲基硅氧烷(DVB/Carboxen/PDMS)纤维萃取头,于60℃下对酱油样品顶空吸附30min,于250℃下解析10min,利用GC-MS对解析物进行分离鉴定。从中分离鉴定到了22种香气成分,其挥发性成分主要是醛、酮、醇、酸和杂环类化合物。
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| 关 键 词： | 固相微萃取（SPME） 酱油 香气成分 气相色谱-质谱联仪（GC-MS） |
Determination of Volatile Flavors Compounds in Soya Sauce with SPME-GC-MS |
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| WANG Yong,WANG Jun-fang,FAN Zhi-gang.Determination of Volatile Flavors Compounds in Soya Sauce with SPME-GC-MS[J].GuangZhou Chemical Industry and Technology,2010,38(8):211-213. |
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| Authors: | WANG Yong WANG Jun-fang FAN Zhi-gang |
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| Affiliation: | (Hongyi Test Center,Chengdu Hongyi Industrial Group Co.,Ltd.,Sichuan Chengdu 610110,China) |
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| Abstract: | Adopting solid-phase microextraction（SPME） to extract volatile flavors compounds in soya sauce,the volatile flvors compounds were separated and identified by gas chromatography-mass spectrometry（GC-MS）.Selected 100μm DVB /Carboxen/PDMS fiber,with adsorption time 30min at 60℃ and release time 10min at 250℃ the analytic matericals were separated and identified by GC-MS.22 aroma compounds were got,and aldehydes,carboxylic acids and acetones were the major compounds and with some heterocyclic compounds. |
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| Keywords: | solid-phase microextraction（SPME） soya sauce flavour compounds gas chromatography-mass spectrometry（GC-MS） |
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