【摘要】 采用顶空固相微萃取和气相色谱-质谱联用方法分析美国巴旦木的挥发性成分,探讨不同萃取头、萃取时间、萃取温度和分流比对分析结果的影响。得到顶空固相微萃取的最优参数:DVB/CAR/PDMS萃取头、萃取温度80℃、萃取时间15?min、分流比5∶1。最佳萃取条件下分别对美国生巴旦木和烘烤巴旦木的挥发性成分进行分析,得到44种生巴旦木挥发性成分和57种烘烤巴旦木挥发性成分,生巴旦木的主要特征香气成分为正己醇、庚醇、正戊醇、壬醇、乙酸乙酯、乙酸丁酯、甲苯等。烘烤巴旦木的主要特征香气成分为正己醇、庚醇、正戊醇、壬醇、乙酸乙酯、乙酸丁酯、乙酸、3-甲基-丁醛、正己醛、糠醛、苯甲醛、苯乙醛、壬醛、2,5-二甲基吡嗪和2-戊基呋喃等。本实验为美国巴旦木挥发性成分的分析建立了快速分析鉴定的方法。更多还原

【Abstract】 Volatile aroma components in American almonds were extracted by headspace solid-phase microextraction (HSSPME) and were identified by gas chromatography and mass spectrometry (GC-MS). SPME was carried out using a DVB/CAR/PDMS fiber at 80 ℃ for 15 min, and the split ratio used was 5:1. Thes optimized method was applied to analyze almonds. The results indicated that 44 and 57 volatile compounds were identified in raw almonds and roasted almonds, respectively. The major volatile aroma components in raw almonds were 1-hexanol, heptanol, 1-pentanol, 1-nonanol, ethyl acetate, acetic acid, butyl ester and toluene. As for roasted almonds, in addition to the six substances, other components such as acetic acid, butanal, 3-methyl-, hexanal, furfural, benzaldehyde, benzeneacetaldehyde, nonanal, 2,5-dimethyl-pyrazine, and 2-pentyl-furan were also detected.更多还原