气-液微萃取和GC-MS对臭豆腐中挥发性成分提取与分析

通过气-液微萃取(GLME)这种新型前处理方法对臭豆腐中的挥发性香气成分进行提取,并利用GC-MS对提取物进行分析,以保留指数和NIST 08谱库检索相结合的方法对挥发性香气成分进行定性分析,结果显示有酮类、腈类、酸类、烷烃、硫化物、醇类、酚类、酯类、杂环类化合物、氨类和胺类11大类物质被检出。利用主成分分析法对所检出的挥发性成分在臭豆腐中的影响作用进行分析归纳,其中对臭豆腐风味产生贡献的主成分分为2类,第一类中影响较大的是腈类、酮类、酸类、酯类、胺类,第二类影响较大的是杂环、酯类以及氨类。经分析对臭豆腐的挥发性成分贡献较大的有吲哚、丙酸、丁酸,二甲基三硫等。与固相微萃取法对比,确定GLME适用于提取臭豆腐中挥发性成分。

Extraction and Analysis of Volatile Aroma Components in Stinky Tofu by Gas-Liquid Microextraction and GC-MS

Gas-liquid microextraction (GLME) was used a new pretreatment method to extract the volatile aroma components in stinky tofu, and the extracts were analyzed by GC-MS. The retention index and nist 08 library were combined to qualitative analysis for volatile aroma components. Results showed that, 11 major categories of ketones, nitriles, acids, alkanes, sulfides, alcohols, phenols, esters, heterocyclic compounds, ammonia and amines were checked out. The principal component analysis was used to analyze the effects of the detected volatile components in stinky tofu. Among them, the main components that contribute to the flavour of stinky tofu were divided into two categories. The greater impact of first category were nitrile, ketones, acids, esters, amines, the greater impact of second category were heterocycles, esters and ammonia. According to the analysis, indole, propionic acid, butyric acid, dimethyl trisulfide and so on had more contribution to the volatile components of stinky tofu. Compared with the solid-phase microextraction method, GLME was suitable for the extraction of volatile components in stinky tofu.