| 顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分 |
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| 引用本文： | 金华勇,曾灿伟,康旭,李冬生,黄红霞.顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分[J].中国酿造,2009(5). |
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| 作者姓名： | 金华勇 曾灿伟 康旭 李冬生 黄红霞 |
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| 作者单位： | 1. 湖北工业大学,生物工程学院,湖北,武汉,430068
2. 湖北工业大学,生物工程学院,湖北,武汉,430068;工业微生物湖北省重点实验室,湖北,武汉,430068;湖北省食品发酵工程技术研究中心,湖北,武汉,430068 |
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| 摘 要： | 采用顶空固相微萃取技术提取3种不同地方传统甜面酱中的香气成分，再经气质联用进行分析鉴定。甜面酱样品的分析结果表明，酯类在其挥发性风味物质中相对含量最高，其中又以十四烷酸乙酯、棕榈酸乙酯、亚油酸乙酯、油酸乙酯为主。同时还含有2-甲基正丁醛、苯乙醇、棕榈酸、肉豆蔻酸、5-（1，5-二甲基-4-已烯基）-2-甲基-1，3-环己二烯、5-甲基-2-苯基-2-己烯醛等醛、醇、酸、烯类物质。
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| 关 键 词： | 甜面酱 顶空固相微萃取 气相色谱-质谱 风味 |
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry |
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| JIN Huayong,ZENG Canwei,KANG Xu,LI Dongsheng,HUANG Hongxia.Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry[J].China Brewing,2009(5). |
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| Authors: | JIN Huayong ZENG Canwei KANG Xu LI Dongsheng HUANG Hongxia |
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| Abstract: | The headspace solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry (GC-MS) was used for the determination of volatile flavor compounds in three different traditional sweet flour paste samples. The results showed that esters were the most abundant aroma, and tetradecanoic acid, ethyl ester, hexadecanoic acid, methyl ester, linoleic acid ethyl ester and ethyl oleate are the main esters. In addition, some aldehydes, acids, alkenes and alcohols were determined such as 2-methyl- butanal, phenylethyl alcohol, n-hexadecanoic acid, tetradecanoic acid, 5-(1,5-dimethyl- 4-hexenyl)-2-methyl-1,3- cyclohexadiene, 5-methyl-2-phenyl-2-hexenal etc. |
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| Keywords: | sweet flour paste HS-SPME GC-MS flavor |
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