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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

Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

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【Author】 LI Ning1,2,SUN Bao-guo3,4,,LIANG Meng-lan3 (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)

【机构】北京工商大学学报编辑部；北京市食品风味化学重点实验室；北京工商大学食品学院；食品添加剂与配料北京市高等学校工程研究中心；

【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。更多还原

【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 and their concentrations(26.12%,25.95%,and 15.16 %) were higher than those of others.更多还原

【关键词】固相微萃取法；奶味香精；挥发性成分；气质联用；
【Key words】 solid-phase microextraction； dairy flavoring； volatile components； gas chromatography-mass spectrometer(GC-MS)；

【基金】国家“863”计划项目(2011AA100903)

【文献出处】食品科学 ,Food Science , 编辑部邮箱 ,2011年22期

【分类号】TS264.3;O657.63
【被引频次】10
【下载频次】344

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