基于顶空固相微萃取-气相色谱-质谱法测定7种不同品种甘薯全粉挥发性风味物质

目的 比较不同品种甘薯全粉中挥发性风味物质的差异.方法 以7个不同品种的甘薯全粉为材料,采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)技术结合气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)检测甘薯...

Determination of volatile flavor compounds in 7 different varieties of sweet potato powder by headspace solid phase microextraction-gas chromatography-mass spectrometry

Objective In order to compare the differences of volatile flavor compounds in different varieties of sweet potato powder. Method Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect volatile substances in sweet potato powder, the content of various substances was calculated by area normalization. Results 114 Volatile components were detected in 7 samples, including 14 aldehydes, 29 alkanes, 5 alkenes, 27 alcohols, 12 esters, 11 ketones, 10 acids, 12 benzenes, 5 phenols and 3 heterocycles. There were 49 volatile compounds in the powder of Wanshu 6. Alkanes (13.16%-35.62%) have the highest content of volatile components in different varieties of sweet potato whole flour, followed by alcohols (13.99%-45.99%) and esters (7.27%-21.86%). There are 5 kinds of volatile substances shared by 7 kinds of sweet potato powder, namely undecane, (+)-limonene, isoamyl isobutyrate, diisobutyl phthalate and 2,3-Dihydro-3,5 dihydroxy-6-methyl-4(H)-pyran-4-one. Conclusion The content of alkanes, alcohols and esters in sweet potato powder is relatively high. The interaction of volatile substances gave different varieties of sweet potato whole powder similar and unique flavor.