| 固相微萃取法分析纳豆挥发性成分 |
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| 引用本文： | 黄璇,廖卢艳,范琳,白亮,梁一博,蒋立文.固相微萃取法分析纳豆挥发性成分[J].食品工业科技,2012,33(10):58-61. |
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| 作者姓名： | 黄璇 廖卢艳 范琳 白亮 梁一博 蒋立文 |
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| 作者单位： | 1. 湖南农业大学东方科技学院,湖南长沙,410128
2. 食品科学与生物技术湖南省重点实验室,湖南长沙410128／湖南省发酵食品工程技术研究中心,湖南长沙410128 |
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| 基金项目： | 湖南省教育厅项目(DFCXS201006) |
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| 摘 要： | 目的:分析纳豆中的的主要挥发性成分。方法:采用固相微萃取法提取、富集纳豆中的挥发性成分,用气相色谱-质谱法(GC-MS)对其化学成分进行鉴定,用峰面积归一化法计算各组分相对百分含量。结果:共鉴定出55种有机成分,挥发性有机物成分为47种,占总含量的80.49%,主要包括酮类、吡嗪类、醇类、酸类等15类有机挥发物。结论:纳豆挥发性成分主要为川芎嗪(26.223%)、2,5-二甲基吡嗪(23.835%)、2,3-丁二酮(15.648%)、三甲基吡嗪(13.484%)、三甲基恶唑(4.947%)、2-乙基-3,6-二甲基吡嗪(2.833%)、丙酸2-羟基-1-甲基乙基酯(1.803%)、2,3,5-三甲基-6-川芎嗪(1.758%)、3-羟基-2-丁酮(1.676%)、醋酸乙烯基酯(1.377%)等。
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| 关 键 词： | 纳豆 挥发性成分 固相微萃取 GC-MS |
Analysis of volatile components from natto by solid-phase microextraction |
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| HUANG Xuan,LIAO Lu-yan,FAN Lin,BAI Liang,LIANG Yi-bo,JIANG Li-wen.Analysis of volatile components from natto by solid-phase microextraction[J].Science and Technology of Food Industry,2012,33(10):58-61. |
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| Authors: | HUANG Xuan LIAO Lu-yan FAN Lin BAI Liang LIANG Yi-bo JIANG Li-wen |
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| Affiliation: | 2,3,(1.Orient Science and Technology College of Hunan Agricultural University,Changsha 410128,China;2.Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China;3.Hunan Provincial Engineering and Technology Research Centre for Fermented Food,Changsha 410128,China) |
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| Abstract: | Objective:To analyze the natto in the main volatile components.Methods:Solid phase micro extraction and enrichment of volatile components in natto,a gas chromatography mass spectrometry(GC-MS)and its chemical components were identified,with the peak area normalization method to calculate the relative percentage of each component sub content.Results:Identified 55 kinds of chemical composition,47 kinds of volatile organic components of the total content of 80.49%,including pyrazines,pyrroles,pyridines,thiazoles,thiophenes,furans and sulfur components,aldehydes,ketones,alcohols,acids,esters,hydroxybenzenes,hydrocarbon.Conclusion:The main volatile components natto were Tetramethyl pyrazine(26.223%),2,5-Dimethylpyrazine(23.835%),2,3-Butanedione(15.648%),Trimethyl pyrazine(13.484%),trimethyl-Oxazole(4.947%),2-Ethyl-3,6-dimethylpyrazine(2.833%),2-hydroxy-1-methylethyl ester(1.803%),2,3,5-Trimethyl-6-ethylpyrazine(1.758%),3-hydroxy-2-Butanone(1.676%),Acetic acid ethenyl ester(1.377%)and so on. |
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| Keywords: | natto volatile components solid-phase microextraction gas chromatography-mass spectrometry(GC-MS) |
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