顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分  

Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS

作　　者：刘倩[1] 申明月[1] 聂少平[1] 蒋玉洁[1] 梅江[1] 刘玲玲[1] 王玉婷[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2015年第22期102-106,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD04B03);国家重点基础研究发展计划(973计划)项目(2012CB720805);教育部"新世纪优秀人才支持计划"项目(NCET-12-0749)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分,对影响萃取效率的几个关键因素进行优化,分析各因素对不同相对分子质量化合物萃取效果的影响。结果表明:在3.0 g即食酱牛肉中加入0.6 g氯化钠,用50/30μm?DVB/CAR/PDMS萃取头于60℃条件下萃取30 min,解吸5 min,能够达到较好的萃取效率。在最佳萃取条件下提取即食酱牛肉的挥发性成分,结合气相色谱-质谱共鉴定出39种主要挥发性物质,其中酚类和烃类化合物的相对含量较高,分别为46.15%和24.99%,为即食酱牛肉的主要挥发性成分。本实验测定了即食酱牛肉中各香气成分的组成及贡献模型,结果可为优化生产工艺条件提供参考。The volatile compounds of ready-to-eat spiced beef were determined by headspace solid phase micro-extraction（HS-SPME） and gas chromatography-mass spectrometer（GC-MS）.Several key parameters influencing the extraction efficiency were optimized.The optimal extraction conditions were achieved when 3 g of the sample in the headspace glass vial with addition of 0.6 g NaCl was extracted for 30 min at 60 ℃ with a stirring speed of 220 r/min,followed by 5 rain desorption in the GC inlet at 250 ℃.As a result,a total of 39 aroma compounds were extracted from the cold beef sample,the contents of phenols and hydrocarbons were 46.15%and 24.99%,respectively,which were the main volatile aroma compounds of ready-to-eat spiced beef.The volatile composition and contribution to the aroma of ready-to-eat spiced beef established in this study can provide a guideline for optimizing the production process.

关 键 词：即食酱牛肉 挥发性成分 顶空固相微萃取 气相色谱-质谱联用法 保留指数 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]