馒头挥发物质的固相微萃取条件优化  

OPTIMIZATION OF SOLID-PHASE MICROEXTRACTION CONDITIONS OF VOLATILE COMPOUNDS FROM MANTOU

作　　者：李自红[1] 苏东民[1] 苏东海[2] 辛秀兰[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]北京电子科技职业学院,北京100029

出　　处：《河南工业大学学报（自然科学版）》2011年第1期18-21,26,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：北京市属高等学校人才强教深化计划资助项目(PHR201107151);河南省重点科技攻关项目(0523011000)

摘　　要：以总峰面积和峰数为评价指标,研究了以聚二甲基硅氧烷(DVB/CAR/PDMS)为萃取头的固相微萃取(SPME)对馒头挥发物质萃取效果的影响.结果显示:当样品用量为2 g(15 mL样品瓶),萃取温度为60℃,吸附时间为60 m in,解析温度和时间分别为250℃和4 m in时,提取到的挥发物质数量较多,主要挥发物质的萃取效果较好.馒头的挥发物质主要有醇类64.88%、羰基化合物4.29%、苯类3.81%、酯类2.75%、酰基化合物18.11%、杂环类6.14%.Taking the total peak area and the peak number as the evaluation indexes, the paper studied the extraction effect of solid-phase microextraction （SPME） using polydimethylsiloxane （DVB/CAR/PDMS） as the extraction head on the volatile compounds of Mantou. The results showed that the solid-phase microextraction could extract more volatile compounds and achieve better extraction effect for the main volatile compounds under the conditions of sample amount 2 g in a 15 mL sample bottle, extraction temperature 60 ℃ , adsorption time 60 min, desorption temperature 250 ℃ and desorption time 4 min. The main volatile compounds in Man- tou included alcohols 64.88% , carbonyl compounds 4.29% , aromatic compounds 3.81% , esters 2.75% , acyl compounds 18.11% and heterocyclic compounds 6.14%.

关 键 词：馒头 挥发物质 固相微萃取 优化 

分 类 号：TS207.3[轻工技术与工程—食品科学]