| SPME-GC-MS分析炭黑曲霉挥发性物质的条件优化 |
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| 引用本文： | 李梦华,王国义,张晓旭,张磊,程湛,马丽艳,李景明. SPME-GC-MS分析炭黑曲霉挥发性物质的条件优化[J]. 食品科学, 2018, 39(10): 318-325. DOI: 10.7506/spkx1002-6630-201810048 |
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| 作者姓名： | 李梦华 王国义 张晓旭 张磊 程湛 马丽艳 李景明 |
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| 作者单位： | （1.中国农业大学食品科学与营养工程学院，北京 100083；2.北京物资学院物流学院，北京 101149；3.天津科技大学食品工程与生物技术学院，天津 300457；4.新疆农业大学科研管理处，新疆?乌鲁木齐 830091） |
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| 基金项目： | 国家自然科学基金面上项目（31471656） |
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| 摘 要： | 以常见的食品腐败菌——炭黑曲霉为研究对象，采用固相微萃取-气相色谱-质谱联用方法（solid-phase microextraction-gas chromatography-mass spectrometry，SPME-GC-MS）对炭黑曲霉生长过程中挥发性成分进行提取与分析，考察萃取头、萃取温度和萃取时间对分析结果的影响，得到优化的固相微萃取条件为选用50/30?μm?DVB/CAR/PDMS萃取头、萃取温度60?℃、萃取时间60?min。在优化条件下分析炭黑曲霉挥发性物质，结果共鉴定出32?种挥发性物质，其中1?种醛类物质、1?种酮类物质、2?种醇类物质、6?种酯类物质、10?种半萜烯类物质、11?种烃类物以及1?种环化二缩酸酐物质。结合这些挥发性物质所具有的感官特性，可发现炭黑曲霉中蘑菇味、化学烃味较为明显。
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| 关 键 词： | 固相微萃取 气相色谱-质谱 炭黑曲霉 挥发性物质 感官特性 |
Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius |
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| LI Menghua,WANG Guoyi,ZHANG Xiaoxu,ZHANG Lei,CHENG Zhan,MA Liyan,LI Jingming. Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius[J]. Food Science, 2018, 39(10): 318-325. DOI: 10.7506/spkx1002-6630-201810048 |
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| Authors: | LI Menghua WANG Guoyi ZHANG Xiaoxu ZHANG Lei CHENG Zhan MA Liyan LI Jingming |
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| Affiliation: | (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. School of Logistics, Beijing Wuzi University, Beijing 101149, China；3. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;4. Management Department of Scientific Research, Xinjiang Agricultural University, ürümqi 830091, China) |
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| Abstract: | The aim of this work was to determine the optimal conditions for the analysis of microbial volatile organic compounds (MVOCs) from the common food spoilage fungus Aspergillus carbonarius. The volatile compounds were extracted by solid phase microextraction (SPME) and detected by gas chromatography-mass spectrometry (GC-MS)．The influences of extraction fiber, time and temperature were examined. The optimized conditions for SPME were determined as follows: 60 min of extraction at 60 ℃ with 50/30 μm DVB/CAR/PDMS extraction fiber. Under these conditions, 32 MVOCs including 1 aldehyde, 1 ketone, 2 alcohols, 6 esters, 10 sesquiterpenes, 11 hydrocarbons and 1 cyclic dicarboxylic anhydride were detected. Based on the sensory characteristics of these MVOCs, A. carbonarius showed outstanding mushroom-like and hydrocarbon odor. |
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| Keywords: | solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS) Aspergillus carbonarius microbial volatile organic compounds sensory characteristics |
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