SAFE用于液态奶味香精挥发性香成分的提取效果  

Usability Evaluation of Solvent-assisted Flavor Evaporation as a Sample Pretreatment Method for Quantitative Analysis of Volatile Aroma Compounds of Liquid Dairy Flavors

作　　者：李宁[1,2] 郑福平[2] 杨梦云[2] 顾晨[2] 孙宝国[2,1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西西安710021 [2]北京工商大学化学与环境工程学院,北京100048

出　　处：《食品科学》2010年第18期347-349,共3页Food Science

基　　金：国家自然科学基金项目(20676003)

摘　　要：为确定溶剂辅助香味物质蒸发(SAFE)对不同奶味香料化合物提取率不同造成的定量结果与实际组成之间的差异,以19种奶味香料化合物组成的模拟奶味香精体系为试材,采用SAFE方法,结合气相色谱-质谱联用技术,确定奶味香精的组成,对比其定量结果与奶味香精实际组成之间的差异,对不同种类奶香味香料化合物的提取率进行分析。结果表明:SAFE对模拟奶味香精中酯类化合物的提取率最高,其次是酮类和含硫类化合物,由于内酯类和其他类化合物的提取率较低,其定量结果需要做修正。In order to determine the difference between quantitative results and actual composition,a mimic diary flavor system containing 19 kinds of diary-flavor compounds was used as the research subject to determine the volatile aroma compostion in the mimic diary flavor system by solvent-assisted flavor evaporation（SAFE） combined with GC-MS and compare the quantitative results and the actual composition.Results indicated that the highest evaporation rate was observed in esters,followed by ketones and sulfur-containing compounds among the mimic dairy flavor compounds isolated by SAFE.The evaporation rates of lactones and other kinds of compounds was the lowest.Therefore,their quantitative results of compounds identified by SAFE methods need to be corrected.

关 键 词：溶剂辅助香味物质蒸发 奶味香精 挥发性香成分 气质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]