HS-SPME结合GC-MS分析麻婆豆腐中挥发性风味成分  

Determination of volatile flavor compounds in Mapo Tofu by HS-SPME and GC-MS

作　　者：何晓曼[1] 韭泽悟 孙琳娟[1] 殷丽君[1] 程永强[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]日本国际农林水产业研究中心

出　　处：《食品工业科技》2017年第5期297-303,共7页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：测定麻婆豆腐中挥发性风味成分,对中式菜肴风味稳定及工业化生产有重要贡献。采用顶空固相微萃取(HS-SPME),结合气质联用技术(GC-MS)分析了实验室自制麻婆豆腐中挥发性风味成分,并对萃取头、预热时间、萃取时间、萃取温度进行了优化。确定了较佳的萃取条件:采用65μm PDMS/DVB的纤维萃取头,60℃预热30 min,萃取30 min。通过GC-MS检测,在麻婆豆腐中一共检测出挥发性风味物质共74种,主要包括烷烯烃类、醇类、醛类、脂类等化合物。含量较多的物质有:萜品油烯、左旋-beta-蒎烯、月桂烯、3-蒈烯、b-侧柏烯、(-)-柠檬烯等。研究表明,顶空固相微萃取技术及气质联用技术能很好的用来分析麻婆豆腐中的挥发性风味物质,且样品萃取条件的不同对麻婆豆腐风味成分的准确测定具有一定影响;不同种类的麻婆豆腐的在感官评鉴上也有所差异。In order to clarify the contribution of flavor components to the Chinese styledishes, the volatile flavor compounds in Mapo Tofu was analyzed by headspace solid - phase mieroextraetion （ HS - SPME ） combined with gas chromatography - mass spectrometry（ GC- MS ）.The extraction conditions, including SPME fibers, preheating time, extraction time, and extraction temperature were optimized as follows ：65 μm PDMS/DVB fiber, preheating time 30 min, extraction time 30 min and extraction temperature 60 ℃ .A total of 74 compounds were identified by GC-MS ,which included alkyl olefin, alcohol, aldehyde ,lipid and so on.Among them, Terpinolene, （ 1 S） - （ 1 - ） - beta- Pinene, Myrcene, 3 - carene, b- Thujene, （ - ） - Limonene showed the higher content.h can be concluded that Mapo Tofu could be analyzed by SPME combined with GC- MS effectively.The sample pretreatment was also important for accurate determination of volatile flavor compounds in Mapo Tofu.There were differences in flavor between different kinds of Mapo Tofu.

关 键 词：中式菜肴 固相微萃取 气相色谱-质谱法 挥发性风味成分 

分 类 号：TS207[轻工技术与工程—食品科学]