SDE法和HS-SPME法萃取自然腌冬瓜挥发性物质的比较  

A comparison of SDE and HS-SPME pretreatment for analysis of volatile compounds in natural pickled wax gourd

作　　者：庄必文 吴祖芳[1] 翁佩芳[1] 

机构地区：[1]应用海洋生物技术教育部重点实验室,宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2013年第23期70-73,76,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171735;31071582);宁波市农业择优委托项目(2012C10016)

摘　　要：经自然腌制的冬瓜样品分别通过同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)提取挥发性风味物质,并用气相色谱-质谱联用仪(GC-MS)进行鉴定。结果表明,两种萃取方法共检出61种挥发性物质,其中SDE方法检出21种挥发性物质,HS-SPME方法检出42种挥发性物质,SDE法检出的主要有棕榈酸、邻苯二甲酸二异丁酯和二十二烷等高沸点挥发性物质,而HS-SPME法检出的主要有乙酸、乙醇、丙酮和乙酸乙酯等低沸点挥发性物质;相对标准偏差(RSD)结果表明HS-SPME法重复性比SDE好。综合结果采用HS-SPME法萃取腌冬瓜样品挥发性物质优于SDE方法,而2种方法的综合使用能更全面地反映腌冬瓜样品的风味构成。The volatile flavor compounds in natural pickled wax gourd samples were extracted by Simultaneous Distillation and Extraction （SDE） and Headspace Solid-Phase Microextraction （ HS-SPME）, and then identified by gas chromatography-mss spectrometry（GC-MS）.The results indicated that a total of 61 volatile compounds were extracted and determined with two methods in the sample.A total of 21 compounds were obtained by SDE,and 42 compounds were obtained by HS-SPME.High boiling point volatile compounds were mainly isolated by SDE,such as n-hexadecanoic acid, 1,2-benzenedicarboxylic acid, bis （2-methylpropyl）ester and docosane, and so on. However,most of the volatile compounds detected by HS SPME method such as acetic acid, ethanol, acetone and acetic acid ethyl ester were low-boiling point compounds.The reproducibility of HS-SPME method was better than that of SDE was found by calculating the relative standard deviation（ RSD）.In general, HS-SPME method was a better way than that of SDE in the extraction of volatile compounds in pickled wax gourd samples.However,the combination of two methods of SDE and HS- SPME dispose will be a perfect method for analysis of volatile compounds in wax gourd samples.

关 键 词：腌制冬瓜 同时蒸馏萃取 顶空固相微萃取 挥发性物质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]