不同萃取方法提取青稞老酵馒头挥发性成分的比较

该研究采用顶空固相微萃取（HS-SPME）法和同时蒸馏萃取（SDE）法提取青稞老酵馒头样品中的挥发性风味物质，采用气相色谱-质谱（GC-MS）法对其进行检测，比较不同提取方法对青稞老酵馒头挥发性成分的提取效果。结果表明，两种方法提取物中共检测到91种挥发性化合物，共同检出成分为7种。其中HS-SPME法提取物中共检测到63种，以醇类、醛类、烯烃类为主；SDE法提取物中共检测到35种，以醇类、醛类、酮类、酯类、羧酸类为主。两种方法提取的青稞老酵馒头挥发性风味物质差异明显，且HS-SPME法提取物中检测出的挥发性风味物质数量高于SDE法。说明两种方法各有优劣，相互补充，结合分析可为青稞老酵馒头挥发性成分的鉴定提供更全面、完整的信息。

Comparison of volatile compounds extracted from highland barley flour naturally fermented steamed bread by different extraction methods

The volatile flavor substances were extracted from the highland barley flour naturally fermented steamed bread samples through headspace solid phase microextraction (HS-SPME) and simultaneous distillation extraction (SDE), detected by GC-MS, and the effects of different extraction methods on the extraction effect of volatile components in the highland barley flour naturally fermented steamed bread were compared. The results showed that 91 volatile compounds were detected from the extracts extracted by two methods, including 7 common compounds. Among them, 63 volatile compounds were detected from the extracts extracted by HS-SPME, mainly containing alcohols, aldehydes and alkenes; a total of 35 kinds of volatile compounds were detected from the extracts extracted by SDE, mainly containing alcohols, aldehydes, ketones, esters and carboxylic acids. There were significant differences between the volatile flavor substances extracted from highland barley flour naturally fermented steamed bread by the two methods, and the amount of volatile flavor substances detected from the extracts extracted by HS-SPME was higher than that by SDE. It indicated that the two methods had the advantages and disadvantages, with mutual complementation, which could provide more comprehensive and complete information for the identification of volatile components in highland barley flour naturally fermented steamed bread.