基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较  

Comparison of Different Extraction Fibers for Analysis of Characteristic Aroma Compounds in Xinjiang Roasted Lamb by SPME-GC-MS and PCA

作　　者：席嘉佩 詹萍[1] 田洪磊[1] 王鹏[1] 耿秋月 王永晓 张芳[1] 姬云云 XI Jiapei;ZHAN Ping;TIAN Honglei;WANG Peng;GENG Qiuyue;WANG Yongxiao;ZHANG Fang;JI Yunyun(College of Food, Shihezi University, Shihezi 832000, Chin)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品科学》2018年第10期234-241,共8页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400705);中国博士后面上项目(2016M591029);国家自然科学基金地区科学基金项目(31460408)

摘　　要：以烤羊肉中关键挥发性物质的萃取效果为目的进行萃取头类别筛选。采用固相微萃取、气相色谱-质谱联用检测技术,对新疆石河子地区烤羊肉样品的挥发性风味物质的种类和组成进行提取和分析。以灵敏性及主成分分析(principal component analysis,PCA)法得到的载荷矩阵中投影大于0.80的关键共有物质作为筛选最优萃取头的依据,研究不同纤维涂层萃取头(75μm CAR/PDMS、65μm DVB/PDMS、85μm PA、100μm PDMS、50/30μm DVB/CAR/PDMS)与所萃取的挥发性物质之间的相关性。结果表明:经灵敏度检验、PCA后确认7 5μm CAR/PDMS为萃取烤羊肉样品中关键挥发性物质的最优萃取头,萃取得到样品中的关键香气成分为1-辛烯-3-醇、庚醛、正戊醛、十二醛、己醛、苯甲醛、1-十四炔、萘、4-甲基壬酸、反-2-癸烯醛、6-甲基庚醛、对异丙基苯甲醛、癸醛、壬醛、2-甲基-3-甲硫基呋喃、辛醛、联二苯。The volatile flavor compounds of roasted lamb in Shihezi, Xinjiang were determined by solid phase microextraction（SPME） coupled with gas chromatography-mass spectrometry analysis（GC-MS）. Various SPME fibers were screened for their ability to extract the key volatile compounds. The optimal SPME fiber was selected as 75 μmCAR/PDMS based on sensitivity and key common compounds with projections greater than 0.80 in the loading matrix of principle component analysis（PCA）. The correlation of different fibers（75 μm CAR/PDMS, 65 μm DVB/PDMS, 85 μmPA, 100 μm PDMS and 50/30 μm DVB/CAR/PDMS） with the extracted volatile compounds was examined. The key aroma components extracted with the selected SPME fiber were 1-octen-3-ol, n-heptaldehyde, pentanal, dodecanal,（E）-2-decenal dehyde, hexanal, benzaldehyde, 1-tetradecyne, naphthalene, 4-methylnonanoic acid, 6-methylheptanal, cuminaldehyde, decyl aldehyde, nonylaldehyde, 2-methyl-3-methylthio furanl, octanal, and phenylbenzene.

关 键 词：新疆烤羊肉 固相微萃取技术 气相色谱-质谱联用 不同萃取头 主成分分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]