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| 正交法优化HS-SPME甜面酱挥发性成分的条件 | |
| 引用本文： | 孟鸳,乔宇,康旭,李冬生,杨进,黄红霞.正交法优化HS-SPME甜面酱挥发性成分的条件[J].食品研究与开发,2011,32(8):71-75. |
| 作者姓名： | 孟鸳 乔宇 康旭 李冬生 杨进 黄红霞 |
| 作者单位： | 1. 湖北工业大学生物工程学院,湖北武汉,430068 2. 湖北省农科院农产品加工与核农技术研究所,湖北武汉,430064 3. 湖北工业大学生物工程学院,湖北武汉430068;湖北省食品发酵工程技术研究中心,湖北武汉430068 |
| 基金项目： | 湖北省科技厅项目(鄂财企发[2007]119号) |
| 摘 要： | 建立一种方便快捷地测定甜面酱挥发性成分的顶空固相微萃取-气相色谱-质谱法,对萃取时间、萃取温度、离子强度进行了优化,最终确定了用50/30μm DVB/CAR/PDMS萃取头,在3 g样品及6 mL水中加入1.5 g固体NaCl,萃取温度60℃,萃取时间60 min,进样口温度250℃,解析5 min为最佳分析条件。 |
| 关 键 词： | 甜面酱 顶空固相微萃取 气相色谱-质谱联用 挥发性成分 |
Optimization of Volatile Components HS-SPME Extraction from Sweet Flour Paste by Orthogonal Method |
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| MENG Yuan,QIAO Yu,KANG Xu,LI Dong-sheng,YANG Jin,HUANG Hong-xia.Optimization of Volatile Components HS-SPME Extraction from Sweet Flour Paste by Orthogonal Method[J].Food Research and Developent,2011,32(8):71-75. | |
| Authors: | MENG Yuan QIAO Yu KANG Xu LI Dong-sheng YANG Jin HUANG Hong-xia |
| Affiliation: | MENG Yuan1,QIAO Yu3,KANG Xu1,LI Dong-sheng1,2,YANG Jin1,HUANG Hong-xia1(1.College of Bioengineering,Hubei University of Technology,Wuhan 430068,HuBei,China,2.Research Center of Food Fermentation Engineering and Technology of Hubei,3.Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China) |
| Abstract: | A convenient and rapid method was developed for the determination of volatile components in sweet flour paste by head space solid-phase microextraction(HS-SPME) coupled to capillary gas chromatography-mass spectrometry(GC-MS).The analysis parameters of extraction time,sample temperature,content of sodium chloride were optimized.The optimized method was as follows: 3 g sweet flour paste and 6 mL water were placed into 15 mL sample bottle with 1.5 g sodium NaCl. |
| Keywords: | sweet flour paste HS-SPME GC-MS volatile components |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |