老挝咖啡的挥发和半挥发性成分提取分析  

ANALYSIS ON VOLATILE AND SEMI-VOLATIE COMPONENTS OF LAOS’S COFFEE

作　　者：詹家芬[1] 陆舍铭 曲国福[1] 李晋明 孟昭宇 曹秋娥[2] 缪明明 

机构地区：[1]红塔烟草集团有限责任公司技术中心,云南玉溪653100 [2]云南大学化学科学与工程学院,云南昆明650091

出　　处：《食品研究与开发》2008年第2期125-129,共5页Food Research and Development

摘　　要：采用超声波提取(UE)和同时蒸馏萃取(SDE)两种前处理方法提取老挝咖啡中的挥发性成分,利用气相色谱-质谱(GC-MS)联用仪进行定性检测,并加入乙酸苯乙酯作为内标进行定量分析。实验结果表明:两种萃取方法共鉴定出挥发性成分77种,共同组分26种。其中超声级萃取以正己烷为溶剂鉴定出18种,以二氯甲烷为溶剂鉴定出28种,以甲醇为溶剂鉴定出41种,同时蒸馏萃取鉴定出54种。咖啡的主要挥发性成分有咖啡因、棕榈酸、亚油酸-2-氯乙酯、油酸、硬脂酸、醋酸孕烯醇酮等。超声波提取适用于主要成分和高沸点物质的提取,而同时蒸馏萃取更适合于低分子量、低沸点致香物质的萃取。两者各有所长,可根据需要来选择。Volatile components of Laos＇s coffee were extracted with Ultrasonicwaves Extraction （UE）and Simultaneous Distillation Extraction （SDE）, identified by Chromatography/mass spectrometry （GC-MS）, and quantified by internal standard method which used 2-phenylethyl acetate as internal standard solvent. The result showed that seventy-seven compounds were identified from coffee, including twenty-six by both UE and SDE. The main constituents were Coffeine, Palmitinic acid, 2-Chloroethyl linoleate, Oleic acid, Stearic acid, Pregnenolone acetate and so on. Ultrasonicwaves Extraction was better for main components and high boiling point composition, while Simultaneous Distillation Extraction was suitable for low molecular weight and low boiling point compounds. We should choose them basing on our need, since they had their own advantage.

关 键 词：咖啡 挥发性成分 超声波萃取 同时蒸馏萃取 气相色谱-质谱 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]