| HS-SPME结合GC-MS分析煎鸡蛋的挥发性风味成分 |
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| 引用本文： | 李萌,章慧莺,张宁,陈海涛,孙宝国,张玉玉.HS-SPME结合GC-MS分析煎鸡蛋的挥发性风味成分[J].精细化工,2014,31(2). |
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| 作者姓名： | 李萌 章慧莺 张宁 陈海涛 孙宝国 张玉玉 |
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| 作者单位： | 北京工商大学 食品学院,北京工商大学食品学院,北京工商大学食品学院,北京工商大学 食品学院,北京工商大学 食品学院,北京工商大学 食品学院 |
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| 基金项目： | “十二五”国家科技支撑项目(2011BAD23B01 );北京市教育委员会科技发展计划重点项目( KZ201110011015) |
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| 摘 要： | 采用顶空固相微萃取与GC-MS联用方法对煎鸡蛋中挥发性成分进行提取与分析,考察萃取头、萃取温度和吸附时间对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度75℃,吸附时间70 min。在优化的条件下分析,共鉴定出50种挥发性风味成分,其中,醛类16种(40.588%)、含氮化合物14种(23.639%)、醇类8种(7.156%)、烃类3种(4.800%)、酚类及杂环化合物3种(1.755%)、酮类3种(0.868%)及含硫化合物3种(0.563%)。鉴定出含量较高(相对质量分数大于2.5%)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、2-甲基吡嗪、壬醛、苯甲醛、反,反-2,4-癸二烯醛、辛醛、2-甲基丁醛、反-2-癸烯醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇。
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| 关 键 词： | 煎鸡蛋 挥发性成分 固相微萃取 气质联用 香料与香精 |
| 收稿时间： | 2013/6/22 0:00:00 |
| 修稿时间： | 2013/8/23 0:00:00 |
Analysis of Volatile Compounds in Fried Eggs by Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectroscopy |
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| LI Meng,ZHANG Hui-ying,ZHANG Ning,CHEN Hai-tao,Sun Bao-guo and ZHANG Yu-yu.Analysis of Volatile Compounds in Fried Eggs by Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectroscopy[J].Fine Chemicals,2014,31(2). |
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| Authors: | LI Meng ZHANG Hui-ying ZHANG Ning CHEN Hai-tao Sun Bao-guo and ZHANG Yu-yu |
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| Affiliation: | School of Food and Chemical Engineering, Beijing Technology and Business University,School of Food and Chemical Engineering, Beijing Technology and Business University,School of Food and Chemical Engineering, Beijing Technology and Business University,School of Food and Chemical Engineering, Beijing Technology and Business University,School of Food and Chemical Engineering, Beijing Technology and Business University,School of Food and Chemical Engineering, Beijing Technology and Business University |
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| Abstract: | |
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| Keywords: | Fried eggs volatile compounds solid phase microextraction (SPME) gas chromatography-mass spectroscopy (GC-MS) |
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