作　　者： ; ; ; ; ; ;

机构地区： 四川理工学院生物工程学院

出　　处： 《中国调味品》 2014年第4期28-32,36,共6页

摘　　要： 采用顶空固相微萃取(HS-SPME)与气质联用(GC-MS)相结合对甜面酱中挥发性成分进行了初步分析,比较了4种不同涂层纤维的萃取头(30μm PDMS,65μm PDMS/DVB,75μm CAR/PDMS,50/30μm DVB/CAR/PDMS)对甜面酱挥发性成分的萃取效果和特点。结果表明:在相同实验条件下,50/30μm DVB/CAR/PDMS萃取头萃取到的色谱总峰面积和化合物种类最多,而75μm CAR/PDMS萃取头可以萃取到最多的香气成分。因此50/30μm DVB/CAR/PDMS萃取头最适合甜面酱挥发性成分的检测,同时可以用75μm CAR/PDMS萃取头来进行补充。 The volatile components in sweet flour paste are analyzed by headspace solid-phase micro extraction （HS-SPME）coupled to gas chromatography-mass spectrometry （GC-MS）.The extraction characteristics of four different coating of extraction fibers （30μm PDMS fiber,65μm PDMS/DVB fiber,75μm CAR/PDMS fiber,50/30μm DVB/CAR/PDMS fiber）are compared.The results indi-cate that the volatile components in sweet flour paste extracted by 50/30μm DVB/CAR/PDMS fiber is more efficient in chromatography total peak area and the types of compounds,whereas 75μm CAR/PDMS fiber is more suitable for extracting main aromatic components.It suggests that 50/30 μm DVB/CAR/PDMS fiber is most suitable for extracting volatile components in sweet flour paste,and 75μm CAR/PDMS fiber is regarded as a supplement.

关 键 词： 甜面酱 萃取头 挥发性成分

领　　域： [轻工技术与工程] [轻工技术与工程]