SDE和HS-SPME结合GC-MS分析传统四川泡萝卜的挥发性成分  

Analysis of volatile compounds in Sichuan traditional pickled radish by SDE and HS-SPME

作　　者：张金凤[1] 蒲彪[1] 陈安均[1] 敖晓琳[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第15期297-303,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31171726);"十二五"国家科技支撑计划项目(2012BAD31B04)

摘　　要：用同时蒸馏萃取(SDE)和顶空-固相微萃取(HS-SPME)两种方法萃取传统四川泡萝卜中的挥发性成分,并利用气相色谱-质谱联用技术(GC-MS)进行分析,共检测出67种化合物,包括烃类、酯类、含硫化合物、醛类、醇类、酚类及醚类等。结果表明采用SDE法对高沸点、高分子化合物萃取效果较好,从泡萝卜中萃取了大量的饱和烃类;HS-SPME法对低沸点、低分子化合物的萃取效果较好,特别是对泡萝卜风味作用极大的异硫氰酸酯类、含硫化合物萃取效果极佳。Traditional simultaneous distillation extraction （SDE）and head space solid phase microextraction （HS-SPME） were compared for their effectiveness in the extraction of volatile compounds from Sichuan traditional pickled radish.The extracted compounds was analyzed by gas chromatography-mass spectrometry（GC-MS）. Total 67 volatile compounds were identified, including hydrocarbons, esters, sulfocompounds, aldehydes, alcohols, phenols and ethers.The results indicated that SDE method provided better extraction for volatiles with higher molecular mass and boiling point, especially compounds for saturated hydrocarbons, while the results of HS-SPME method was inverse.Especially,isothiocyanates and sulfocompounds which had important role in aroma of Sichuan traditional pickled radish were better extracted by HS-SPME method.

关 键 词：泡萝卜 挥发性成分 同时蒸馏萃取法 顶空固相微萃取法 气相色谱-质谱联用 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]