固相微萃取-气质联用分析沙茶酱香气物质的研究  

Determination of Aroma Substance in Sha-cha Sauce by Headspace Solid Phase Microextraction and GC/MS

作　　者：张晓珊[1] 陈图锋[1] 陈耀文[1] 高文华[1] 

机构地区：[1]汕头大学分析测试中心,广东汕头515063

出　　处：《食品与药品》2014年第6期410-413,共4页Food and Drug

基　　金：广东省教育厅科技创新项目(2013KJCX0078);广东省自然科学基金资助项目(S2011010005208)

摘　　要：目的用顶空固相微萃取-气质联用技术分析沙茶酱中的香气物质。方法优化萃取纤维种类、萃取时间及萃取温度,确定了较佳的萃取条件,进行质谱分析及检索。结果共检测到42种化合物,主要有茴香脑、芳樟醇、烯丙基甲基硫醚、二烯丙基二硫醚等。结论顶空固相微萃取-气质联用可用于沙茶酱中香气物质的快速分析。Objective To determine the aroma substances in sha-cha sauce by headspace solid phase microextraction（HS-SPME） and GC/MS. Methods The extraction conditions, including SPME fibers, extraction time and temperature, were optimized. After the optimum condition was selected, the aroma substances were determined by GC-MS, and the MS data were retrieved. Results Forty-two compounds were identified, such as p-propenylanisole, linalool, allyl methyl sulfide, diallyl disulphide, and so on. Conclusion The results showed that HS-SPME-GC-MS can be used in rapid analysis of aroma substances in sha-cha sauce.

关 键 词：沙茶酱 固相微萃取 气质联用 香气物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]