速溶咖啡的挥发性成分分析  

Analysis of the Volatile Components of One Instant Coffee in Vietnam

作　　者：胡倩倩[1] 王洪新[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2014年第10期3054-3055,共2页Journal of Anhui Agricultural Sciences

基　　金：江苏省普通高校研究生科研创新计划项目;江苏高校优势学科建设工程项目

摘　　要：[目的]更全面地分析成品速溶咖啡的挥发性成分。[方法]以越南某品牌速溶咖啡为试验材料,采用同时蒸馏萃取(SDE)与气相色谱-质谱联用法直接对其挥发性成分进行分析检测。[结果]试验确定了供试速溶咖啡中有49种挥发性成分,其中,吡嗪类化合物约占28.5%,呋喃类化合物约占22.0%,这些物质对速溶咖啡的风味起到了主要作用。[结论]研究可为速溶咖啡的挥发性成分分析提供一定的参考依据。[ Objective ] To comprehensively analyze the volatile components of instant coffee. [ Method ] Taking one instant coffee in Vietnam as experimental material, simultaneous distillation extraction （SDE） and gas chromatography-mass spectrometry were directly used to analyze the volatile components. [ Result] 49 kinds of ingredients were identified, of which Pyrazine compounds accounted for about 28.5% and Furan com- pounds occupied about 22.0%. These ingredients played a main role in the instant coffee flavor. [ Conclusions ] The study could provide a refer- ence for the analysis of the volatile comoonents of instant coffee.

关 键 词：速溶咖啡 挥发性成分 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：S571.2[农业科学—作物学]