HS-GC-O-MS分析细叶韭花易挥发性风味成分
发布时间：2018-08-04 16:56
【摘要】：采用顶空-气相色谱-质谱联用技术对细叶韭花中易挥发性成分的萃取条件及气相色谱-质谱分离检测条件进行系统研究,并结合嗅闻仪确定挥发性风味成分。在选定HP-5MS色谱柱的分离条件下,最优顶空条件为样品用量1.0 g/20.0 mL顶空瓶,平衡温度100℃,平衡时间40 min。结果表明:经气相色谱-嗅闻-质谱联用分析,共分离得到52种化合物,确定结构46种,占总易挥发性成分的99.15%。其中,含硫类17种、醛类10种、烃类4种、酮类4种、呋喃类3种、醇类4种、酸类2种、芳香族类1种、萜类1种。根据嗅闻结果结合相对气味活度值可得,细叶韭花挥发性风味成分主要是二甲基硫醚、二甲基二硫醚、二甲基三硫醚、3-甲基丁醛、2-甲基丁醛、1,3-二噻烷。
[Abstract]:The extraction conditions of volatile components in leek and the separation and detection conditions of gas chromatography-mass spectrometry were systematically studied by headspace gas chromatography-mass spectrometry (GC-MS), and the volatile flavor components were determined by the olfactory apparatus. The optimum headspace condition was 1 g/20.0 mL headspace bottle under the separation condition of selected chromatographic column. Equilibrium temperature 100 C and balance time 40 min. results show: Gas Chromatography - olfactory mass spectrometry combined analysis, a total of 52 compounds have been separated, 46 kinds of structures, accounting for 17 kinds of sulfur, 10 aldehydes, 4 kinds of ketones, 3 furans, 4 alcohols, 2 species of acids, 1 species of aromatics, 1 species of terpenoids. The volatile flavor components of leek were mainly two methyl sulfide, two methyl two thioether, two methyl three thioether, 3- methyl butyral, 2- methyl butyral, 1,3- two thiane.
【作者单位】： 山西大学生命科学学院;
【基金】：山西省基础研究计划(青年基金)项目(2015021139)
【分类号】：O657.63;TS255.7
，
本文编号：2164512
[Abstract]:The extraction conditions of volatile components in leek and the separation and detection conditions of gas chromatography-mass spectrometry were systematically studied by headspace gas chromatography-mass spectrometry (GC-MS), and the volatile flavor components were determined by the olfactory apparatus. The optimum headspace condition was 1 g/20.0 mL headspace bottle under the separation condition of selected chromatographic column. Equilibrium temperature 100 C and balance time 40 min. results show: Gas Chromatography - olfactory mass spectrometry combined analysis, a total of 52 compounds have been separated, 46 kinds of structures, accounting for 17 kinds of sulfur, 10 aldehydes, 4 kinds of ketones, 3 furans, 4 alcohols, 2 species of acids, 1 species of aromatics, 1 species of terpenoids. The volatile flavor components of leek were mainly two methyl sulfide, two methyl two thioether, two methyl three thioether, 3- methyl butyral, 2- methyl butyral, 1,3- two thiane.
【作者单位】： 山西大学生命科学学院;
【基金】：山西省基础研究计划(青年基金)项目(2015021139)
【分类号】：O657.63;TS255.7
，
本文编号：2164512
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