| 同时蒸馏萃取与顶空固相微萃取法分析豆豉挥发性成分 |
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| 引用本文： | 陈清婵,徐永霞,吴 鹏,潘思轶.同时蒸馏萃取与顶空固相微萃取法分析豆豉挥发性成分[J].食品科学,2009,30(20):327-330. |
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| 作者姓名： | 陈清婵 徐永霞 吴 鹏 潘思轶 |
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| 作者单位： | 华中农业大学食品科学技术学院 |
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| 摘 要： | 采用同时蒸馏萃取法(SDE)和顶空固相微萃取法(HS-SPME)提取豆豉样品中挥发性成分，经气相色谱-质谱联用仪分析后共检测到96种挥发性化合物，其中烃类最多有40种，其次是酯类13种和醛类11种，另外醇类、酸类、酮类、酚类和杂环类分别有9、7、6、7、3种。SDE法和HS-SPME法分别鉴定出60种和43种风味组分，比较两种提取挥发性成分的方法可知，SDE法具有较高的萃取量，适合对高沸点、低挥发性的物质的分离；HS-SPME具有快速简便、不使用溶剂和样品检测非破坏性等优点，适合易挥发性化合物的检出。只有将两种方法结合起来，才能得到对产品的挥发性物质的综合评价。
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| 关 键 词： | 豆豉 挥发性成分 同时蒸馏萃取 顶空固相微萃取 |
| 收稿时间： | 2009-05-11 |
Comparison between Simultaneous Distillation-Extraction Method and Head Space-Solid Phase Micro-extraction Method for GC-MS Analysis of Volatile Components in Douchi |
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| CHEN Qing-chan,XU Yong-xia,WU Peng,PAN Si-yi.Comparison between Simultaneous Distillation-Extraction Method and Head Space-Solid Phase Micro-extraction Method for GC-MS Analysis of Volatile Components in Douchi[J].Food Science,2009,30(20):327-330. |
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| Authors: | CHEN Qing-chan XU Yong-xia WU Peng PAN Si-yi |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China |
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| Abstract: | Simultaneous distillation (SDE) and extraction method and head-space solid phase micro-extraction method (HS-SPME) were employed for sampling in GS-MS analysis of volatile components in commercial Douchi, respectively. Totally 96 compounds were identified, including 40 hydrocarbons, 13 esters and 11 aldehydes, 9 alcohols, 7 acids, 6 ketones, 7 phenols and 3 other heterocycles. There were more components extracted with SDE than those with HS-SPME, and SDE method provided better results in detecting high boiling-point and low volatile compounds, while SPME method was more rapid, simple, and nondestructive. A comprehensive evaluation on volatile components in Douchi products could be obtained by the combination of both methods. |
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| Keywords: | Douchi volatile components SDE HS-SPME |
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