顶空固相微萃取和同时蒸馏萃取法分析猪肉汤的挥发性成分

采用顶空固相微萃取法(HS-SPME)和同时蒸馏萃取法(SDE)提取清炖猪肉汤中挥发性成分,结合气相色谱-质谱联用技术(GC-MS)进行分析,结果共检测出77种挥发性化合物,其中烃类和醛类最多,均有22种,其次是醇类17种和酸类6种,另外酯类、酮类和杂环类分别有4、3、3种。HS-SPME法和SDE法分别鉴定出42种和49种挥发性组分。两种提取方法相比较,采用SPME法提取到醛类的种类明显多于SDE法,而烃类、醇类和酯类的种类明显少于SDE法。SDE法适合对高沸点、低挥发性物质的分离;SPME法具有快速简便、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。

Comparison of Headspace Solid-phase Microextraction and Simultaneous Distillation Extraction for Determination of Volatile Components in Pork Broth

Headspace solid-phase microextraction method(HS-SPME) and simultaneous distillation extraction method(SDE) were respectively employed for sampling in GS-MS analysis of volatile components in stewed pork broth.Totally 77 compounds were identified,including 22 hydrocarbons,22 aldehydes,17 alcohols,6 acids,4 esters,3 ketones and 3 heterocycles.A total of 42 components were identified by HS-SPME method and 49 by SDE method.There were more aldehydes extracted by SPME than those by SDE,while hydrocarbons,alcohols and esters extracted by SPME were significantly less than those by SDE.SDE method provided better extraction for volatiles with higher boiling-point and lower volatility,while SPME method was more rapid,simple,and nondestructive.A comprehensive evaluation on volatiles in pork broth could be obtained by the combination of both methods.