河套蜜瓜中风味物质分离提取方法的比较  

Comparison of extraction method of flavor compounds from Cucumis melo CV Hetau

作　　者：邬子燕[1] 韩育梅[1] 贾迪[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2012年第3期102-105,共4页Science and Technology of Food Industry

摘　　要：对比了有机溶剂萃取法、固相微萃取法和吸附-热脱附法三种前处理方法,结合气相色谱-质谱(GC-MS)技术对产自内蒙古河套地区成熟的"河套"蜜瓜整瓜的挥发性物质进行了分析研究。结果表明,有机溶剂萃取法因其提取温度高等原因,造成大部分风味物质流失,只提取出11种风味物质;固相微萃取法因涂膜薄等因素分离出42种挥发性物质;吸附-热脱附法则分离出57种挥发性物质。To study aroma characteristics of Cucumis melo CV Hetau and expand developing channels of this melon industry and perfect the study system of Cucumis melo CV Hetau,the flavor compounds in ＂Hetau＂ melon were isolated and identified by organic solvent extraction method,solid-phase microextraction and adsorption-thermal desorption method connecting with GC-MS.The results showed that because the high temperature and so on,11 different flavor compounds were identified by organic solvent.42 and 57 different flavor compounds were identified by SPME and adsorption-thermal desorption method from matured ＂Hetau＂ melon.

关 键 词：河套蜜瓜 风味物质 前处理法 气质联用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]