顶空固相微萃取结合GC-O与GC-MS技术鉴定可可粉中特征风味化合物  

Identification of characteristic flavor compounds in cocoa powder by gas chromatography-olfactometry-mass spectrometry with headspace solid phase micro-extraction

作　　者：肖天鹏[1,2] 郑晓峰 吕吉鸿 郭泽峰 高峰 刘春凤[1,2] 李崎[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学酿酒科学与工程研究室,江苏无锡214122 [3]杭州千岛湖啤酒有限公司,浙江淳安311700

出　　处：《食品工业科技》2012年第18期67-69,72,共4页Science and Technology of Food Industry

基　　金：国家"十一五"支撑重点项目资助课题(2008BAI63B06)

摘　　要：利用顶空固相微萃取(HS-SPME)结合GC-O与GC-MS技术鉴定可可粉中的特征致香成分,鉴定出有39种化合物参与构成可可风味,分别是:7种醛、3种醇、3种酮、8种酯、2种酸、4种吡嗪、2种胺以及其他一些特殊的挥发性物质。其中具有典型可可风味(坚果,可可香)的关键化合物有3种,分别为2,5-二甲基吡嗪、2,3,5-三甲基吡嗪以及2,3,5,6-四甲基吡嗪。A method for headspace solid-phase microextraction（HS-SPME）,followed by gas chromatography-olfactometry-mass spectrometry analysis was established for the identification of the characteristic flavor compounds in cocoa powder.According to the results,39 compounds which gave contribution to the flavor of cocoa powder were detected,including 7 aldehydes,3 alcohols,3 ketones,8 esters,2 acids,4 pyrazines,2 amines and any other special volatile substances.Among the flavor compounds,three compounds had key odorant（nutty,cocoa flavor）,they were 2,5-dimethyl pyrazine,2,3,5-trimethyl pyrazine and 2,3,5,6-tetramethyl pyrazine.

关 键 词：可可粉 HS-SPME GC-O GC-MS 关键风味化合物 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]