应用GC-MS/GC-O法鉴定阿胶关键香气化合物  

Characterization of the Key Aroma Compounds in Colla Corii Asini by GC-MS/GC-O

作　　者：王进 朱建才[2] 

机构地区：[1]上海万之顺工贸有限公司,上海201418 [2]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2016年第7期265-269,共5页The Food Industry

摘　　要：采用同时蒸馏萃取法(SDE)提取3个品牌阿胶中的挥发性成分,采用气-质联用(GC-MS)共鉴定出49种挥发性化合物,主要为醛类、吡嗪类、酮类和酸类。而气相色谱-嗅闻技术(GC-O)共鉴定出14种活性香气成分,其中,香味提取物稀释分析稀释因子(FD)较高的有2-乙基-3,6-二甲基吡嗪(FD=128),2,6-二甲基吡嗪(FD=128),己醛(FD=32),2,3-二甲基吡嗪(FD=32)和二甲基二硫醚(FD=32)。Aroma and aroma-active compounds of colla corii asini （CCA） samples extract obtained by simultaneous distillation and extraction （SDE） were analyzed by gas chromatography-olfactometry （GC-O）. A total of 49 aroma compounds was identified and quantified in CCA samples. Aroma extract dilution analysis （AEDA） was used for the determination of aroma-active compounds ofCCA. A total of 14 aroma-active compounds was detected from CCAs. Based on the flavor dilution （FD） factor, the most powerful aroma active compounds identified in the extracts were 2-ethyl-3, 6-dimethylpyrazine （FD=128）, 2, 6-dimethylpyrazine （FD=128）, hexanal （FD=32）, 2, 3-dimethylpyrazine （FD=32） and dimethyl disulfide （FD=32）.

关 键 词：阿胶 同时蒸馏萃取法(SDE) 气相色谱-嗅闻技术(GC-O) 

分 类 号：O657[理学—分析化学] TS218[理学—化学]