HS-SPME-GC-MS分析不同产地可可粉挥发性成分  

Analysis on Volatile Components of Cocoa Powder from Different Habitats by HS-SPME-GC-MS

作　　者：王丽梅[1] 邱红汉[1] 周涛[1] 

机构地区：[1]武汉市中医医院,湖北武汉430014

出　　处：《食品与发酵科技》2015年第6期59-63,共5页Food and Fermentation Science & Technology

摘　　要：分析不同产地可可粉风味挥发性成分的组成及相对含量。方法:采用顶空固相微萃取-气相色谱-质谱联用技术,结合HP-MSD化学工作站对不同产地的可可粉中挥发性化学成分进行定性分析,以峰面积归一化法计算各组分的相对含量,并通过主成分分析和聚类分析两种化学计量法对数据进行分析。结果:初步鉴定出52种化合物,不同产地可可粉挥发性成分及含量有一定差异。结论:此方法稳定可靠,适用于可可粉挥发性成分的快速分析,可为可可粉的质量评价提供一定的科学依据。Analyze volatile components of cocoa powder from different habitats. The amount of the volatile components were determined by peak area normalization method. The separated volatile components were identified by GC-MS. 52 volatile components were identified preliminarily. There were definite differences in volatile components of cocoa powder from different habitats. The method is reliable and stable. This method can be applied to analysis of volatile components of cocoa powder. It will provide the certain scientific basis for quality assessment of cocoa powder.

关 键 词：可可粉 挥发性风味成分 顶空固相微萃取 聚类分析 主成分分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]