SDE/GC-MS分析火锅底料的挥发性风味成分  

Analysis of Volatile Compounds in Chafingdish by Simultaneous Distillation Extraction with Gas Chromatography Mass Spectroscopy

作　　者：刘洋[1] 张宁[1] 徐晓兰[1] 陈海涛[1] 孙宝国[1] 张玉玉[1] 

机构地区：[1]北京工商大学食品学院食品风味北京市重点实验室,北京100048

出　　处：《中国食品学报》2014年第2期283-291,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支持计划项目(2011BAD23B01);北京市教育委员会科技发展计划重点项目(KZ201110011015)

摘　　要：采用同时蒸馏萃取法提取火锅底料的挥发性风味成分,并用气相色谱-质谱联用法对萃取结果进行定性分析,共得到90种挥发性成分,它们是:烃类19种、醛类21种、醇类13种、酮类5种、酚类6种、醚类2种、酸类5种、酯类6种、含氮含硫及杂环类13种。其中,醇类(30.1432%)、烃类(22.6681%)、酚类(10.7776%)化合物的相对含量较高,其次为含氮含硫及杂环类(8.3344%)、醛类(6.0060%)。Simultaneous distillation extraction（SDE） technique was employed to extract volatile flavor compounds from chafingdish. Volatile flavor components of Chafingdish were extracted by Simultaneous distillation extraction（SDE） and identified by Gas Chromatography Mass Spectroscopy（GC-MS）. Results showed that a total of 90 compounds were acquired, including 19 hydrocarbons, 21 aldehydes, 13 alcohols, 5 ketones, 6 phenols, 1 ether, 5 acids, 6 esters and 13 heterocyclic compounds containing nitrogen or sulfur. The prominent compounds were alcohols, hydrocarbons, phenols, heterocyclic compounds containing nitrogen or sulfur, and aldehydes, accounted for 30.1432%, 22.6681%, 10.7776%, 8.3344%, 6.0060%, respectively.

关 键 词：火锅底料 挥发性风味成分 同时蒸馏萃取 气相色谱-质谱联用 

分 类 号：TS207[轻工技术与工程—食品科学]