东北特产香其酱中挥发性成分的SPME-GC-MS分析  

The SPME-GC-MS Analysis of Volatile Components in the Northeast Specialty XiangQi Sauce

作　　者：苗志伟[1] 刘玉平[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品学院食品风味化学北京市重点实验室

出　　处：《食品与发酵工业》2011年第10期139-144,共6页Food and Fermentation Industries

基　　金：北京市教育委员会科技计划面上项目(KM200910011003);北京市属高等学校人才强教计划资助项目(PHR20090504)

摘　　要：采用固相微萃取(SPME)对香其酱中挥发性成分进行萃取,分别用DB-5 ms、DB-17 ms和DB-WAX3种类型的色谱柱对其进行GC-MS分析,共鉴定出42种成分,其中3种色谱柱都鉴定出乙醇、2-甲基丙醛、3-甲基丁醛、乙酸乙酯、糠醇、2-乙酰基吡咯、甲苯、柠檬烯、邻异丙基甲苯和3-蒈烯。分析结果表明:不同类型的色谱柱对各物质的分离程度不同;香其酱的整体香气不是单一物质能体现的,而是多种物质共同作用构成的。The volatile compounds from the Northeast Specialty XiangQi Sauce were extracted by solid phase mi- croextraction （SPME） and analyzed by gas chromatography-mass （GC-MS） spectrometry with DB-5ms column, DB- 17ms column and DB-WAX column, respectively. A total of forty-two volatiles were identified . The compounds detec- ted three chromatographic column were ethanol, 2-methyl propanal, 3-methyl butanal, ethyl acetate, toluene, 2- furanmethanol, 2-acetyl pyrrole, limonene, o-isopropyl toluene and 3-carene. The results showed that different types of column have different separating capability. The overall aroma of XiangQi Sauce was not contributed as a single substance, but was formed by the interaction of a variety of composition.

关 键 词：香其酱 挥发性成分 固相微萃取 分析 GC—MS 

分 类 号：TS264.2[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]