黄咖喱粉的气相色谱质谱指纹图谱的研究

通过对黄咖喱粉进行SDE处理,将所得萃取物添加丙酸苯乙酯内标物进行GC-MS分析,得到黄咖喱粉的气相色谱质谱指纹图谱。经质谱定性,得到48种致香性成分,通过计算得到这些致香性成分的含量和相对百分含量。取7批次黄咖喱粉进行重复实验,确定相对百分含量最大的15种成分为黄咖喱粉的关键致香性成分。本实验将食品质量指纹图谱技术与现有食品质量控制方法结合分析,从而更加客观、全面地评价食品内在品质,对开发黄咖喱粉的质量控制方法进行了探索性的研究。 

Study on GC-MS fingerprint of yellow curry powder

Deal by SDE, running GC-MS and got the fingerprint chromatography from the extract of yellow curry powder after addition internal standard ( ethyl phenyl propiolate) . Confirmed 48 kinds of volatile aroma compounds by MS, and by calculating the content and the relative percentage of these volatile aroma compounds. Took seven batches of yellow curry powder repeated experiments, the key to determine the relative percentage of the maximum 15 kinds of ingredients for yellow curry powder aroma compounds. The food quality fingerprint chromatograph technology with existing food quality control methods were combined with a comprehensive analysis, thus more objective, more comprehensive evaluation of the inherent quality of the food, the experiments were exploratory researched on the development of yellow curry powder quality control methods.