HS-SPME结合GC-MS测定白腐乳中挥发性风味成分  

Determination of volatile flavor compounds in white sufu by HS-SPME-GC-MS

作　　者：蒋丽婷[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2011年第3期150-155,共6页China Brewing

基　　金：国家自然科学基金资助项目(30770056)

摘　　要：采用顶空固相微萃取(HS-SPME),结合GC-MS联用技术分析了某品牌白腐乳的挥发性风味成分。并对萃取条件:萃取头、预热时间、萃取时间及萃取温度进行了优化,确定了较佳的萃取条件:采用100μm PDMS萃取头,在60℃,预热10min,萃取40min。通过GC-MS检测,在腐乳块及汤汁中共鉴定出90种物质,其中腐乳块中鉴定出62种,汤汁57种,但腐乳块中风味物质并不能囊括汤汁中的所有风味成分,样品预处理方式对腐乳风味成分的准确测定也具有重要作用。The volatile flavor compounds in a brand white sufu were analyzed by headspace solid-phase microextraetion （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS）. The extraction conditions, including SPME fibers, preheating time, extraction time and extraction temperature, were optimized as follows： 100μm PDMS tiber, preheating time 10min, extraction time 40min and extraction temperature 60℃. A total of 90 eompounds were identified by GC-MS, of which 62 existed in sufu curd and 57 existed in accompanying sauce. The volatile flavor compounds in sufa curd could not include all components of its accompanying sauce, so the sample pretreatment was also important for accurate determination of volatile flavor compounds in sufu.

关 键 词：固相微萃取 气相色谱-质谱法 白腐乳 挥发性风味成分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]