HS-SPME-GC-MS测定食醋中羟甲基糠醛衍生物的研究  

Determination of hydroxymethyl furfural derivatives in vinegars by HS-SPME-GC-MS

作　　者：王鑫 李丹丹 李婷 陈峰 肖安风 倪辉 WANG Xin;LI Dandan;LI Ting;CHEN Feng;XIAO Anfeng;NI Hui(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen,Xiamen 361021,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《中国酿造》2018年第9期166-169,共4页China Brewing

基　　金：国家自然科学基金(No.31271914)

摘　　要：利用顶空固相微萃取串联气相色谱质谱法(HS-SPME-GC-MS)测定食醋中羟甲基糠醛(HMF)衍生物,评估不同食醋中羟甲基糠醛衍生物的含量差异及其对食品安全的影响。从食醋中鉴定出糠醛,5-甲基糠醛和2-乙基-1-己醇共3种羟甲基糠醛衍生物,加标回收率在81.62%~96.47%之间。利用该方法测定的市售五种食醋中,糠醛含量最高为7 077.31μg/L,最低为179.23μg/L,5-甲基糠醛含量最高为684.27μg/L,最低为260.47μg/L,2-乙基-1-己醇含量最高为107.21μg/L,最低为62.13μg/L。以上结果表明,不同食醋中羟甲基糠醛的含量具有显著差异(P<0.05),但日常的食醋量不会引起人体不良反应。The hydroxymethylfurfural(HMF)derivatives in vinegar were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the differences of HMF contents in vinegar were evaluated and the effect on food safety was investigated.HMF,5-methylfurfural and 2-ethyl-1 hexanol were detected in vinegar,and the adding standard recovery rate was 81.62%-96.47%.In the five kinds of commercial vinegar,the highest content of HMF was 7 077.31μg/L,while the lowest was 179.23μg/L;the highest content of 5-methylfurfural was 684.27μg/L,while the lowest was 260.47μg/L;and the highest content of 2-ethyl-1 hexanol was 107.21μg/L,while the lowest was 62.13μg/L.The above results showed that the HMF content in different vinegar had significant difference(P<0.05),but daily intake of vinegar will not cause adverse reactions.

关 键 词：顶空固相微萃取 气相色谱质谱法 食醋 羟甲基糠醛衍生物 

分 类 号：TS207.3[轻工技术与工程—食品科学]