自制吸附萃取搅拌棒结合气相色谱嗅觉计（GC/O）、气质联用仪（GC/MS）分析肉味香精呈香组分

采用自制吸附萃取搅拌棒对肉味香精呈香组分进行提取,利用热脱附仪进样,结合气相色谱嗅觉计联用（GC/O）、气质联用（GC/MS）双重定性方式,令组分富集率更高,检测结果更加真实、客观地反映出香精的香气组成。为高级香精的调配及仿香工作提供有力依据。实验仪器采用在色谱柱出口安装＂石英三通＂进行1∶1分流,样品被同时引入质谱和嗅觉计,避免了单一定性方法存在的不足。其中,两种方法共同检出的物质31种,仅GC/O检出的物质24种,仅GC/MS检出的物质26种。

The Identification of Volatile Meat Flavor Components using Self-made SBSE,GC/O and GC/MS

Extracting meat flavor aroma components with eslf-made stir bar sorptive extraction（SBSE）,introducing sample by thermal desorber（TD） and identifying by the cooperation of gas chromatography/olfactory（GC/O） and gas chromatography/mass spectrometry（GC/MS）,we got the qualitative results that reflected more truely and objectively the composition of flavor.It provided powerful data to support compound and imitate advanced flavors.Quartz three-way pipe was installed at the exit of column to divide sample（1∶1） to spectrometry and olfactory at the same time,which avoided the disadvantage of using only one analytical method.31 Compounds were detected by GC/O and GC/MS methods,24 and 26 compounds were identified by GC/O or GC/MS,respectively.