固相微萃取结合气质联用法分析一种奶味香精中的挥发性成分  

Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

作　　者：李宁[1,2] 孙宝国[3,4] 梁梦兰[3] 

机构地区：[1]北京工商大学学报编辑部,北京100048 [2]北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品学院,北京100048 [4]食品添加剂与配料北京市高等学校工程研究中心,北京100048

出　　处：《食品科学》2011年第22期221-225,共5页Food Science

基　　金：国家"863"计划项目(2011AA100903)

摘　　要：应用固相微萃取法采用3种不同萃取纤维,结合气相色谱-质谱联用技术,剖析1种国外奶味香精样品中的挥发性成分。结果表明;以Carboxen/聚二甲基硅氧烷(carboxen/polydimethylsiloxane,CAR/PDMS)为萃取纤维的方法鉴定出39种挥发性成分,以聚二甲基硅氧烷/二乙烯基苯(polydimethylsiloxane/divinylbenzene,PDMS/DVB)为萃取纤维的方法鉴定出41种挥发性成分,以二乙烯基苯/Carboxen/聚二甲基硅氧烷(Divinylbenzene/Carboxen/Polydimethylsiloxane,CAR/PDMS/DVB)为萃取纤维的方法鉴定出40种挥发性成分;3种纤维萃取的分析结果相互补充,共鉴定出51种挥发性成分,其中酯类、醛酮类和内酯类化合物的含量最高,分别为26.12%、25.95%和15.16%,是该种奶味香精的主要组成成分。The volatile composition of a foreign dairy flavoring was analyzed by GC/MS after solid-phase microextraction using 3 different types of extraction fibers.A total of 39,41 and 40 volatile compounds were identified with CAR/PDMS fiber,PDMS/DVB fiber,and CAR/PDMS/DVB fiber,respectively.The results of the three different kinds of fibers complemented each other,and a total of 51 volatile compounds were identified in this dairy flavor,among which,esters,aldehydes,ketones and lectones were the dominant components and their concentrations（26.12%,25.95%,and 15.16 %） were higher than those of others.

关 键 词：固相微萃取法 奶味香精 挥发性成分 气质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]