桑果醋挥发性成分的顶空固相微萃取-气质联用分析

采用顶空固相微萃取法提取桑果醋挥发性成分,用气相色谱.质谱联用方法进行分析,共分离鉴定出35种成分,主要包括有机酸类、酯类、醇类、烯类、酮类、噻唑等.     

姜醋特征香气成分的固相微萃取GC/MS分析

采用固相微萃取法提取、富集姜醋汁中的香气成分,经GC-MS分离与分析,共鉴定出59种香气成分,其含量占挥发性成分的92.62%,包括酯类、醇类、酸类、醛酮类、单萜及倍半萜类和杂环类化合物,以酸类(30.09%)、单萜及倍半萜类(22.92%)、酯类(20.05%)为主.其中主要成分为乙酸(26.25%)、柠檬醛(8.12 %)、乙酸乙酯(5.01%)、3-羟基-2-丁酮(4.35%)、姜烯(3.55%)、乙酸异戊酯(3.48%)、乙酸正戊酯(3.12%)、苯乙醇(2.81%)、丁二酸二乙酯(2.30%)、乙酸-2-苯乙酯(2.14%)等.这些物质的共同作用形成了姜醋独特的风味.     

Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC–MS/MS and HS-SPME/GC–MS

Pitomba (Talisia esculenta Radlk.) is a Brazilian exotic fruit consumed specially in the Amazonian region. Because of its large consumption and also due to the lack of knowledge regarding its chemical composition, pitomba fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC–MS/MS), 13 phenolic compounds (catechins, flavonoids and organic acids) were tentatively identified by comparison with standards and by fragmentation patterns. A validated method was applied to quantify common phenolic compounds of the pitomba pulp, for which quinic acid was the main compound (507.8 ± 7.4 μg g^− 1 DWP). Gas chromatography mass spectrometry (GC–MS) was employed along with headspace solid-phase microextraction (HS-SPME) to assess the aroma composition of pitomba fruit. A total of 27 volatile organic compounds (VOCs) were tentatively identified for pitomba fruit, for which 2-phenethyl acetate (17.89%) and isopentyl acetate (13.43%) esters were the main VOCs, contributing to the characteristic aroma of pitomba. The antioxidant capacity of the extract of pitomba fruit was evaluated by ABTS, DPPH and ORAC assays. We observed that pitomba has a moderate antioxidant activity.     

CO2浸渍毛葡萄酒香气成分的GC/MS分析

为研究CO2浸渍工艺对干红毛葡萄酒香气成分的影响,采用仪器辅助液液萃取方式提取传统工艺和CO2浸渍工艺酿造的干红毛葡萄酒中的香气成分,并进行气相色谱/质谱(GC/MS)联机分析.结果表明:2种葡萄酒中共鉴定出48种香气化合物,主要为醇类、酯类、酸类和酚类物质等,其中传统葡萄酒中鉴定出32种,而CO2浸渍葡萄酒中鉴定出41种.和传统葡萄酒相比,CO2浸渍酒中仅有酸类物质的含量发生轻微下降,其他物质(如醇类、酯类和酚类等)的含量以及香气物质的总含量都表现出不同程度的上升.综合来看,CO2浸渍工艺酿造的干红毛葡萄酒的香气质量比传统工艺酿造的葡萄酒要好.     

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Volatile compounds from cured vanilla beans were extracted using organic solvents. Sensory analysis showed that the aromatic extract obtained with a pentane/ether (1/1 v/v) solvent mixture provided the extract most representative of vanilla bean flavour. Sixty-five volatiles were identified in a pentane/ether extract by GC–MS analysis. Aromatic acids, aliphatic acids and phenolic compounds were the major volatiles. By GC–O analysis of the pentane/ether extract, 26 odour-active compounds were detected. The compounds guaiacol, 4-methylguaiacol, acetovanillone and vanillyl alcohol, found at much lower concentrations in vanilla beans than vanillin, proved to be as intense as vanillin.     

基于GC-MS和嗅闻联用的不同品种黑莓果酒香气成分分析

分析了4个品种黑莓果酒的香气成分和差异,为选用酿酒用黑莓品种提供依据。用顶空固相微萃取法提取黑莓果酒香气成分,用GC—MS进行定性和定量分析,应用峰面积归一法测定各成分的相对含量,同时根据嗅闻校正确定4种黑莓果酒的特征香气。结果表明,4种黑莓果酒的香气成分分别为切斯特果酒33种、赫尔果酒34种、宁8果酒32种和刺莓果酒32种,其主要的香气物质是酯类和醇类。确定4种黑莓果酒共有的特征香气成分是辛酸乙酯、癸酸乙酯、乙酸乙酯、异戊醇、β-苯乙醇等。     

GC/MS法分析甘牛至油中香味成分

利用GC/MS对甘牛至油中香味成分进行了分析,并用峰面积归一化法计算各成分相对含量,通过质谱库检索,保留指数比对,分析并确定了58个化合物,占甘牛至油香味成分95.61%,采用保留指数来鉴别同系物及同分异构体,提高了对甘牛至油中成分定性的准确性。通过香气分析,确定了甘牛至油中关键致香成分分别为芳樟醇、α-松油醇、1,8-桉叶素、乙酸芳樟酯、α-蒎烯、β-蒎烯、月桂烯、莰烯、β-石竹烯、桧烯、樟脑、龙脑等,为甘牛至油产品开发和应用提供了理论依据。     

油桃果实挥发性物质的固相微萃取条件优化研究

采用固相微萃取法(SPME)提取油桃果实挥发性成分,并用气相色谱仪(GC)对其进行分析。通过设计两组正交实验对影响SPME的参数条件进行了优化,得到了最佳萃取条件:采用100μmPDMS萃取头,添加氯化钠0.9g,在50℃萃取30min,转子转速为400r/min。在此条件下,油桃果实挥发性物质的萃取效率最好,检测效果最佳。     

Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID

A powerful technique was developed for the identification and quantification of 9 volatile compounds of beer, using headspace solid phase micro-extraction (HS/SPME) and gas chromatograph coupled to a mass spectrometer and a flame ionization detector (GC/MS/FID). Optimized parameters included type of fiber, desorption time, and exposure time. Optimization was achieved with standard solutions of the target compounds. All samples were analyzed in triplicate. An exposure time of 45 min with PDMS fiber in the sample headspace was enough to reach equilibrium of the phases. A desorption time of 15 min in the gas chromatograph injector was enough for the fiber to desorb the target compounds. It was found that less polar compounds were more readily absorbed by the fiber (for example, isoamyl acetate) than more polar compounds (for example, acetaldehyde), under the extraction conditions, due to the nature of the fiber. Extraction conditions are important criteria to perform a good quantification of volatile compounds. Concentrations found in sampled beer, for the compounds of interest, ranged between 0.32 and 41.7 ppm. Results show that the reproducibility of the technique depends on the compounds. Esters have higher values (RSD mean value 5.05%) than higher alcohols (RSD mean value 2.5%) and aldehydes (RSD 3.7%). The simplicity of the validated methodology enables its use as a regular quality control procedure for beer flavor analysis. PRACTICAL APPLICATION: This study describes a technique successfully used to identify and quantify volatiles of interest in beer that can be used for quality control purposes under normal brewery production conditions. The technique uses a gas chromatograph coupled to a mass spectrometer with a flame ionization detector.     

冲菜辛辣风味物质的顶空固相微萃取-气质联用法测定

冲菜作为一种叶芥类蔬菜产品,以其冲鼻的辛辣味而独具特色。为确定辛辣风味的物质成分,采用顶空固相微萃取-气质联用法对其挥发性风味成分进行了分析,结果显示:冲菜的主要风味物质为异硫氰酸烯丙酯、异硫氰酸环丙酯、异硫氰酸丙酯、异硫氰酸丁烯酯和异硫氰酸苯乙酯,其中异硫氰酸环丙酯为首次检测出的异硫氰酸酯类风味物质。     

GC/MS法分析烟用接装纸中挥发性有机化合物

建立了顶空-气质联用(HS-GC/MS)法,对烟用接装纸中挥发性有机化合物(VOCs)残留量进行测试.结果表明:(1)该方法检测限为0.001-0.004 mg/mL,回收率为89.35％- 108.96％,相对标准偏差(RSD)＜4％;(2)所有52个被检烟用接装纸榉品均为合格样品,所有样品中均未检出苯、乙苯、二甲苯、乙酸异丙酯、丁酮,YC171-2009《烟用接装纸》标准中规定的5种VOCs成分中只有乙酸正丁酯有个别检出;(3)醇类检出率较高,其中所有样品都有乙醇检出,异丙醇、正丁醇的检出率也比较高;(4)丙二醇甲醚有较高的检出率,且其检出量相对较大.研究结果充分说明,该方法适合于烟用接装纸中VOCs的快速批量检测.     

液液萃取和GC/MS联用分析山西降脂醋香气成分

采用液液萃取法对山西降脂醋进行预处理,应用毛细管气相色谱和色质联用(GC/MS)技术对其进行定性分析,结果表明,山西降脂醋中高沸点的物质含量较多,山西降脂醋中检测出了41种香气成分,有酸类、醇类、酯类、酮类、醛类、杂环化合物等.主要香气成分有醋酸、2-羟基-2-甲基-丙酸、丁酸、2,3-丁二醇、1,3-丁二醇、戊内酯、二氢-5-甲基-3(H)-呋喃酮、糠醇、1,3-二乙酰氧基丙烯、3,4-二甲基-2-丁酸、苯乙酸、香草醇、2-糠醛、苯乙醇、吡啶、四甲基吡嗪.     

黑加仑果醋香气成分的GC/MS分析

采用固相微萃取法提取、富集黑加仑果醋中的香气成分,经GC-MS分离与分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出89种香气成分。其中,匹配度在80以上有35种,其含量占挥发性成分的81.65%,包括酸类(3种)、酯类(7种)、酚类(3种)、醇类(4种)、烃类(13种)、醛酮类(4种)和醌类(1种)化合物,酸类(33.38%)的相对含量最高,其次是酯类(26.44%)、酚类(8.69%)、醇类(4.91%)、烃类(4.61%)、醛酮类(3.28%)、醌类(0.34%),这些物质的共同作用形成了黑加仑果醋独特的风味。     

SPME/GC/MS法检测蒜薹中的挥发性成分

采用两种萃取头（50/30μm DVB/CAR/PDMS和100μm PDMS）,利用顶空固相微萃取（SPME）-气质联用（GC/MS）分析四个大蒜主产地蒜薹中的挥发性成分。研究结果表明,100μm PDMS萃取头适合分析蒜薹中的挥发性成分,永年、惠民、商河、广饶四个产地的蒜薹共有的含硫化合物为二烯丙基二硫醚、甲基烯丙基三硫醚、二烯丙基三硫醚、二烯丙基硫醚、3-乙烯基-1,2-二硫杂-4-环己烯、1,3-二硫酸-2-硫酮、3,4-二甲基噻吩、1,3-二噻烷,其中二烯丙基二硫醚的含量最高。进一步分析表明,蒜薹不同部位的含硫化合物含量有一定差异,蒜薹含硫化合物含量:根部>茎中部>茎上部。本研究对于促进蒜薹加工利用,拓宽蒜薹产业链具有重要意义。      

固相微萃取技术分析番茄香气成分的方法建立

除了酸甜苦咸四种基本味觉外,消费者选择食品时,食品所释放出来的香气也是一个考虑因素。通过固相微萃取结合气相色谱技术,可以很好地分离和鉴定番茄中的香气成分,最佳测定条件是:固相微萃取萃取头选用CW/DVB,吸附时间是25min,吸附温度为40℃,解析时间为4min,采样瓶中样品量为6g;气谱条件是:不分流进样,色谱柱为极性柱,采用程序升温进行分离鉴定。     

GC/MS法结合保留指数分析杜松籽油中香味成分

采用气质联用(GC/MS)对杜松籽油中香味成分进行分析,结合质谱库检索,保留指数比对,分析并确定了67个化合物,同时利用峰面积归一化法计算了各成分相对含量,占杜松籽油香味成分86.45%,另外,通过香气分析,确定了杜松籽油关键香气成分:α-松油醇、芳樟醇、乙酸龙脑酯、α-蒎烯、β-蒎烯、柠檬烯、月桂烯、β-石竹烯、长叶烯、莰烯等,结果表明,利用保留指数来鉴别同系物及同分异构体,提高了对杜松籽油成分定性准确性。     

沙棘果醋香气成分的GC/MS分析

采用顶空固相微萃取法对沙棘果醋的香气成分进行提取,用气相色谱-质谱对香气化合物进行分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共分离鉴定出82种香气成分,其中,匹配度在80以上有35种,其相对总量为84.57%。该35种主要的香气成分中,酯类(11种),酸类(2种)、烃类(17种)、醇类(1种)、酮类(2种)、酚类(2种)。其中,相对含量最高的是酯类(56.35%),其次是烃类(12.58%)、酸类(11.33%)、酮类(1.93%)、酚类(1.57%)、醇类(0.81%)。