苦荞糊和苦荞茶挥发性香气成分分析

采用固相微萃取法（SPME）对苦荞茶和苦荞糊中的挥发性香气成分进行提取,并经气相色谱-质谱联用（GC-MS）技术定性分析。从苦荞茶和苦荞糊中分别检测出30种和41种挥发性香气成分,相同成分有15种,其中含量较高的是烃类、醛类和杂环类,三者在苦荞茶和苦荞糊中含量分别为24.56%、35.04%、18.42%和46.97%、21.22%、7.22%。研究表明,顶空固相微萃取具有快速简便、不使用溶剂和样品检测非破坏性等优点,结合气-质联用技术可以很好的分析苦荞产品中挥发性物质,并说明不同加工工艺制得的苦荞产品其挥发性物质存在一定差异。

Analysis of volatile aroma compounds in tartary buckwheat paste and tartary buckwheat tea

The volatile aroma components in tartary buckwheat tea and tartary buckwheat paste were extracted by solid phase microextraction（SPME）technique and determined by GC-MS. Thirty volatile compounds were isolated and identified from tartary buckwheat tea, and forty-one compounds from tartary buckwheat paste, in which fifteen compounds were common to both. The contents of hydrocarbons, aldehydes and heterocyclic compounds were 24.56%, 35.04%, 18.42% in tartary buckwheat tea and 46.97%, 21.22%, 7.22% in tartary buckwheat paste, respectively. The study showed that SPME method provided a good result combing with GC-MS in detecting volatile compounds of tartary buckwheat products with advantages of rapid,simple, and non-destructive, and there were some differences in volatile substances of buckwheat products with different processing technology.