测定鲜蒜油中风味成分的新方法  

A new method for determination of flavor components in fresh garlic oil

作　　者：钱永彪[1] 樊亚鸣[1] 周叶燕[1] 龚建文[1] 陈永亨[2] 

机构地区：[1]广州大学化学化工学院,广州510006 [2]广州大学环境科学与工程学院,广州510006

出　　处：《食品科技》2011年第1期277-281,共5页Food Science and Technology

基　　金：广东省教育部产学研结合项目(2008B090500256)

摘　　要：鲜蒜油中风味成分复杂,但均为含硫有机化合物,据此首次建立了测定蒜油风味成分的新方法——微波消解硫酸钡比浊法。实验探索了蒜油消解时的HNO3用量、最佳测定波长、最佳测定时间,结果表明：测定0.300g蒜油时,需浓HNO3为1.3mL,测定波长为420nm,测定的时间范围为5~50min;绘制标准曲线,其相关系数R=0.99793,用此标准曲线测定蒜油中风味成分的含量为0.2871%;经稳定性、重现性实验,该方法的测定数据：RSD分别为1.69%和0.669%,不大于5%;平均加样回收率为102.13%。该方法简单方便,有较高的准确性和可靠性,测定成本较低,适用性强,适合企业实验室应用。Flavor compounds in fresh garlic oil are complex,but they are all sulfur-containing organic compounds.According to the fact,we established the new method first time to the determination of flavor compounds in the garlic oil——Microwave digestion barium sulfate turbidimetry.The experiments were designed to explore the amount of HNO3 for digestion garlic oil,the best measurement wavelength and the best measurement time.The conclusion is that when 0.300 garlic oil was measured,the amount of HNO3 was 1.3 mL,the best determination wave was 420 nm and the best determination time range was 5~50 min.Then a standard curve was drawn according to the results,the correlation coefficient R=0.99793,the content of flavor compounds in the garlic oil was 0.2871%.According to stability,reproducibility tests,the results are as followings： RSD separately is 1.69% and 0.669%,not more than 5%,the average recovery was 102.13%.The method is simple and convenient,with high accuracy and reliability,lower cost,applicability,suitable for corporate laboratories.

关 键 词：硫酸钡比浊法 微波消解 含量测定 鲜蒜油风味成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]