HS-SPME-GC-O-MS联用法分析红枣发酵饮料易挥发性成分条件的优化

发布时间：2018-05-24 00:13

  本文选题：顶空固相微萃取(HS-SPME) + 气相色谱-嗅闻-质谱(GC-O-MS)　； 参考：《食品工业科技》2017年04期

【摘要】：以红枣发酵饮料为研究对象,利用顶空固相微萃取和气相色谱-嗅闻-质谱联用法分析其易挥发性成分并对其进行了分析,对影响固相微萃取操作条件的萃取头、萃取温度、萃取时间、样品用量、平衡时间和解吸时间进行系统的优化,旨在建立一种分析红枣发酵饮料易挥发性成分的方法,并通过嗅闻检测结合气味活度值和香气强度值确定红枣发酵饮料的特征风味成分,采用草酸二乙酯做内标对特征风味成分进行了含量测定。结果表明:选用50/30μm DVB/CAR/PDMS固相微萃取头、Rtx-WAX色谱柱、样品用量8.0 m L/20.0 m L样品瓶、加盐量3.00 g、萃取时间70 min、萃取温度70℃、平衡时间20 min、解吸时间3 min,分析红枣发酵饮料易挥发性成分,共检出114种组分,确定结构96种,占总易挥发性成分总量的98.86%;气味活度值及香气强度值分析结果表明:乙酸乙酯、戊酸乙酯、己酸乙酯、2-辛酮、2-十一酮、乙酸-2-苯乙酯、苯丙酸乙酯、6-甲基-5-庚烯-2-酮、苯甲醛和3-羟基-2-丁酮为红枣发酵饮料的特征风味成分。
[Abstract]:The volatile components of jujube fermented beverage were analyzed by headspace solid-phase microextraction (SPME) and gas chromatography-sniffing mass spectrometry (GC-MS). The extraction head and temperature which affected the operating conditions of solid-phase microextraction were analyzed. The extraction time, sample dosage, equilibrium time and desorption time were systematically optimized in order to establish a method for the analysis of volatile components in fermented jujube beverage. The characteristic flavor components of fermented jujube beverage were determined by smelling detection combined with odor activity and aroma intensity. Diethyl oxalate was used as internal standard to determine the content of characteristic flavor components. The results showed that the Rtx-WAX column with 50 / 30 渭 m DVB/CAR/PDMS solid phase microextraction head was used, the sample dosage was 8.0 mL / 20.0 mL sample bottle, the amount of salt was 3.00 g, the extraction time was 70 min, and the extraction temperature was 70 鈩，

本文编号：1926935