油炸糯米糕顶空固相微萃取优化及其风味物质分析  

Optimization of HS-SPME for fried waxy-rice-cakes and their flavor compounds analysis

作　　者：吴亦鸣 周裔彬[1] 丁援园 王海松[1] 谢晶[1] 杨丽萍[1] 

机构地区：[1]安徽农业大学,安徽合肥230000

出　　处：《食品工业科技》2017年第16期267-274,共8页Science and Technology of Food Industry

基　　金：国家自然基金(31271960)

摘　　要：自制油炸纯糯米糕,采用单因素实验和正交实验对顶空固相微萃取(HS-SPME)香气成分的条件进行优化,结合气相色谱-质谱(GC-MS)法测定其挥发性风味成分。结果表明,油炸糯米糕风味物质最佳萃取条件为:取1.5 g样品萃取量加入到顶空进样瓶中,使用二乙烯基苯/碳分子筛/聚二甲基硅氧烷(DVB/CAR/PDMS)(50/30μm)萃取头,在60℃条件下萃取80 min;油炸糯米糕中共检测出68种风味物质,其中烃类物质11种,醇类6种,醛类20种,酸类2种,酮类9种,酯类5种,吡嗪类11种,呋喃类2种,苯酚和吡咯啉各1种,其中主要是醛类、吡嗪类和酮类物质,相对含量分别为68.71%、8.36%和7.63%。The fried waxy-rice-cakes were made in laboratory. The headspace solid phase micro-extraction（ HS-SPME）condition was decided by single factor experiment and orthogonal array design method,the volatile flavor components were analyzed by gas chromatography-mass spectrometry（ GC-MS）. The results showed that 1.5 g sample was put into a vial and extracted by a DVB/CAR/PDMS（ 50/30 μm） fiber. The optimal SPME conditions was at 60 ℃ for 80 min. 68 kinds of compounds were gained,in which including 11 species of hydrocarbon,6 alcohols,20 aldehyde materials,2 acids,9 ketones,5esters,11 pyrazines,2 furans,and 1 phenol and 1pyrrole.Aldehyde material,pyrazine and ketones were the mainly components,the relative contents were 68.71%,8.36% and 7.63% respectively.

关 键 词：油炸糯米糕 挥发性风味物质 顶空固相微萃取 气-质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]