顶空固相微萃取与气质联用测定橄榄盐坯中活性风味物质的研究  

Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS

作　　者：徐芳[1,2] 肖更生[2] 唐道邦[2] 徐玉娟[2] 吴继军[2] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045 [2]广东省农科院蚕业与农产品加工研究所/广东省农产品加工公共实验室,广东广州510610

出　　处：《广东农业科学》2011年第8期135-137,141,共4页Guangdong Agricultural Sciences

基　　金：国家星火计划重点项目(2008GA780006);广东省自然科学基金(8151064001000020);广东省科技计划项目(2009A020101002)

摘　　要：采用顶空固相微萃取(HS-SPME)和气相色谱-质谱法(GC-MS)联用技术对橄榄盐坯中的活性风味物质进行了检测和分析,并对萃取条件进行了优化选择。结果表明:采用50/30μm DVB/CAR/PDMS萃取头在50℃恒温条件下萃取40 min效果最好。共检测出64种物质,占总峰面积的87.226%。主要呈香物质是1R-α-蒎烯、β-月桂烯、α-水芹烯、(+)-4-蒈烯、麝香草粉、α-毕澄茄烯、香橙烯、可巴烯、α-菖考烯、α-石竹烯、氧化石竹烯。HS-SPME combined with GC-MS was developed to analyze valuable flavor components in pickled olive,the parameters of extraction were studied.The result showed the optimum conditions of SPME-GC were extraction at 50℃ for 40 min in 50/30 μm DVB/CAR/PDMS fiber.And there were 64 flavor components in the pickled olive,87.226% of the total peak area.The main volatile flavor compounds of pickled olive were 1R-α-Pinene,β-Myrcene,α-Phellandrene,（＋）-4-Carene,Thymol,α-Cubebene,Aromadendrene,Copaene,α-Calacorene,α-Caryophyllene and Caryophyllene oxide.

关 键 词：顶空固相微萃取 气相色谱-质谱 橄榄 风味物质 

分 类 号：O657.63[理学—分析化学]