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| 同时蒸馏萃取、溶剂萃取和顶空固相微萃取与GC-MS联用分析甜面酱的挥发性成分 | |
| 引用本文： | 孟鸳,乔宇,康旭,李冬生,黄红霞.同时蒸馏萃取、溶剂萃取和顶空固相微萃取与GC-MS联用分析甜面酱的挥发性成分[J].中国调味品,2011,36(1). |
| 作者姓名： | 孟鸳 乔宇 康旭 李冬生 黄红霞 |
| 作者单位： | 1. 湖北工业大学,生物工程学院,武汉,430068 2. 湖北省农科院农产品加工与核农技术研究所,武汉,430064 3. 湖北工业大学,生物工程学院,武汉,430068;湖北省食品发酵工程技术研究中心,武汉,430068 |
| 摘 要： | 利用气质联用技术对同时蒸馏萃取、溶剂萃取和顶空-固相微萃取三种方法的萃取成分进行分析鉴定比较.通过研究发现,利用GC-MS共鉴定出化合物60种, 挥发性的酯、醛以及含氮、含硫化合物构成了甜面酱风味的主体.并且同时蒸馏萃取法对甜面酱中高沸点化合物,如醛类有较好的萃取效果;溶剂萃取法则对酸类的提取效果较好;顶空固相微萃取法有利于提取易挥发性化合物,特别是对挥发性酯和烯烃类的提取更加有效. |
| 关 键 词： | 甜面酱 风味成分 溶剂萃取 |
Analysis of volatile components in sweet flour paste by SDE,solvent extraction and HS-SPME |
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| MENG Yuan,QIAO Yu,KANG Xu,LI Dong-sheng,HUANG Hong-xia.Analysis of volatile components in sweet flour paste by SDE,solvent extraction and HS-SPME[J].China Condiment,2011,36(1). | |
| Authors: | MENG Yuan QIAO Yu KANG Xu LI Dong-sheng HUANG Hong-xia |
| Affiliation: | MENG Yuan1,QIAO Yu3,KANG Xu1,LI Dong-sheng1,2,HUANG Hong-xia1(1.College of Bioengineering,Hubei University of Technology,Wuhan 430068,China,2.Research Center of Food Fermentation Engineering and Technology of Hubei,3.Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China) |
| Abstract: | The volatile components in sweet flour paste were extracted by three methods,SDE,solvent extraction and SPME.Components of the extracts were isolated and identified by GC-MS,and 60 compounds were acquired,of which the characteristic flavor of sweet flour paste was mainly contributed from volatile esters,aldehydes and compounds containing N or S.SDE was more effective on components with middle or high boiling points,such as aldehydes.And Solvent extraction was the most effective on the extraction of acids.In... |
| Keywords: | HS-SPME GC-MS SDE |
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