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固相微萃取结合气质联用法分析一种奶味香精中的挥发性成分
引用本文:李宁,孙宝国,梁梦兰.固相微萃取结合气质联用法分析一种奶味香精中的挥发性成分[J].食品科学,2011,32(22):221-225.
作者姓名:李宁  孙宝国  梁梦兰
作者单位:1.北京工商大学学报编辑部 2.北京市食品风味化学重点实验室 3.北京工商大学食品学院 4.食品添加剂与配料北京市高等学校工程研究中心
基金项目:国家“863”计划项目(2011AA100903)
摘    要:应用固相微萃取法采用3种不同萃取纤维,结合气相色谱-质谱联用技术,剖析1种国外奶味香精样品中的挥发性成分。结果表明;以Carboxen/聚二甲基硅氧烷(carboxen/polydimethylsiloxane,CAR/PDMS)为萃取纤维的方法鉴定出39种挥发性成分,以聚二甲基硅氧烷/二乙烯基苯(polydimethylsiloxane/divinylbenzene,PDMS/DVB)为萃取纤维的方法鉴定出41种挥发性成分,以二乙烯基苯/Carboxen/聚二甲基硅氧烷(Divinylbenzene/Carboxen/Polydimethylsiloxane,CAR/PDMS/DVB)为萃取纤维的方法鉴定出40种挥发性成分;3种纤维萃取的分析结果相互补充,共鉴定出51种挥发性成分,其中酯类、醛酮类和内酯类化合物的含量最高,分别为26.12%、25.95%和15.16%,是该种奶味香精的主要组成成分。

关 键 词:固相微萃取法  奶味香精  挥发性成分  气质联用  

Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS
LI Ning,SUN Bao-guo,LIANG Meng-lan.Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS[J].Food Science,2011,32(22):221-225.
Authors:LI Ning    SUN Bao-guo    LIANG Meng-lan
Affiliation:(1. Editorial Department of Journal of Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory of Food Flavor Chemistry, Beijing 100048, China; 3. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; 4. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China)
Abstract:The volatile composition of a foreign dairy flavoring was analyzed by GC/MS after solid-phase microextraction using 3 different types of extraction fibers.A total of 39,41 and 40 volatile compounds were identified with CAR/PDMS fiber,PDMS/DVB fiber,and CAR/PDMS/DVB fiber,respectively.The results of the three different kinds of fibers complemented each other,and a total of 51 volatile compounds were identified in this dairy flavor,among which,esters,aldehydes,ketones and lectones were the dominant components...
Keywords:solid-phase microextraction  dairy flavoring  volatile components  gas chromatography-mass spectrometer(GC-MS)  
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