顶空-固相微萃取-气质联用法分析腌制麻竹笋挥发性成分  

Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS

作　　者：郑炯[1,2] 宋家芯[1] 陈光静[1] 林茂[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品科学》2013年第18期193-196,共4页Food Science

基　　金：中央高校基本科研业务费专项(XDJK2013C131)

摘　　要：采用顶空-固相微萃取-气质联用法对腌制麻竹笋的挥发性成分进行分析,并比较了50/30μm DVB/CAR/PDMS萃取头和75μm CAR/PDMS萃取头对腌制麻竹笋的挥发性成分的萃取差异。结果表明:从腌制麻竹笋中共鉴定出57种挥发性物质,主要包括20种醛类、5种酮类、11种醇类、3种酸类、4种酯类、2种酚类、6种芳香烃类、6种其他类,其中主要的挥发性成分有4-甲基-苯酚、苯酚、苯甲醛、己醛、壬醛、2-庚烯醛、2,3-丁二醇、1-辛烯-3-醇、芳樟醇、乙酸、柠檬烯、环庚烷腈等。50/30μm DVB/CAR/PDMS萃取头比75μm CAR/PDMS萃取头多鉴定出12种挥发性成分,包括醛类2种、酮类1种、酸类2种、酯类3种、芳香烃类4种。The volatile compounds of pickled Ma bamboo shoots were analyzed by headspace solid phase micro-extraction （HS-SPME） coupled with GC-MS. The extraction efficiencies of 50/30 μm DVB/CAR/PDMS SPME fiber and 75 ktm CAR/PDMS SPME fiber were compared for volatile compounds from pickled Ma bamboo shoots. Results indicated that 57 volatile compounds including 20 aldehydes, 5 ketones, 11 alcohols, 3 acids, 4 esters, 2 phenolic compounds, 6 aromatic hydrocarbons and 6 others were identified. The major volatile components in pickled Ma bamboo shoots were 4-methyl- phenol, phenol, benzaldehyde, hexanal, nonanal, 2-heptenal, 2,3-butanediol, 1-octen-3-ol, linalool, acetic acid, limonene and cycloheptyl cyanide. Twelve new volatile compounds were extracted by DVB/CAR/PDMS fiber when compared with CAR/ PDMS fiber, including 2 aldehydes, 1 ketones, 2 acids, 3 esters and 4 aromatic hydrocarbons.

关 键 词：腌制麻竹笋 顶空 固相微萃取 气相色谱-质谱联用 挥发性成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]