基于GC-MS和嗅闻仪联用的天然苹果香精关键香气成分分析  

Determination of Representative Aroma Components of Natural Apple Essence by GC-MS Combined with GC-olfactory

作　　者：马永昆[1,2] 李祥波[1] 蒋家奎[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212004

出　　处：《食品科学》2009年第8期231-234,共4页Food Science

摘　　要：本实验针对天然苹果香精浓缩过程因苹果品种、加工季节、生产设备和生产工艺不同引起的质量差异,用顶空固相微萃取法萃取梯度稀释的天然苹果香精,通过GC-MS分析定量与嗅闻仪联用确定了乙酸乙酯、丙酸乙酯、丁酸乙酯、乙酸丁酯、2-甲基丁酸乙酯、2-己烯醛、丙酸丁酯、己酸乙酯、乙酸己酯等11种天然苹果香精的特征香气成分,为天然苹果香精产品质量的标准化提供依据。This study investigated the quality difference of natural apple essence prepared from different apple varieties and processing seasons, by different production equipments and technologies. 11 kinds of characteristic aroma components such as ethyl acetate, 2-methylbutyl acetate, 2-hexenal, butyl butanoate, ethyl hexanoate, hexyl acetate were determined as the representative aroma components by using solid-phase micro-extraction and GC-MS combined with GC-olfactory method, which can provide the scientific standard for evaluating the quality of natural apple essence.

关 键 词：天然苹果香精 固相微萃取 气相色谱-质谱法(GC-MS) 嗅闻 

分 类 号：TS207.7[轻工技术与工程—食品科学]