基于SPME-GC-MS技术优化荔浦芋挥发性物质的萃取条件  

Optimization of extraction conditions of Lipu taro volatile substances based on SPME-GC-MS technology

作　　者：李官丽 苏可珍 聂辉 伍淑婕[1] 黎小椿 罗杨合[1,2] LI Guanli;SU Kezhen;NIE Hui;WU Shujie;LI Xiaochun;LUO Yanghe(Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034;Guangzhou Pilot Food Co.,LTD.,Guangzhou 510800)

机构地区：[1]贺州学院食品科学与工程技术研究院,贺州542899 [2]大连工业大学食品学院,大连116034 [3]广州市领航食品有限公司,广州510800

出　　处：《中国食品添加剂》2023年第10期68-77,共10页China Food Additives

基　　金：广西自然科学基金青年基金(2020GXNSFBA159065);国家重点研发计划项目(2018YFD0901003);2022年度广西高校中青年教师基础能力提升项目(2022KY0698);贺州学院校级项目(2021ZZZK05)。

摘　　要：利用固相微萃取(Solid phase microextraction,SPME)结合气相色谱-质谱联用(Gas chromatography-mass spectrometry,GC-MS)技术对影响荔浦芋挥发性物质萃取的关键因素进行优化,为其风味物质研究提供方法学基础。荔浦芋最佳固相微萃取条件为30/50μm DVB/CAR/PDMS Gray萃取头、样品量4g、萃取温度80℃、平衡时间5 min、萃取时间45 min、解析时间4 min;在此最优条件下共鉴定出66种化合物,占所有出峰物质的85.21%,包括醛类6种(8.34%)、醇类16种(7.89%)、酯类9种(22.61%)、烷烃类29种(44.69%)、杂环及其他类6种(1.68%)。相对含量较高的壬醛、苯乙醛、癸醛、八氢-2,2,5a,9-四甲基-2H-3,9a-甲氧基-1-苯并异戊酸酯和辛酸甲酯共同赋予荔浦芋清香、甜香、果香的特征风味。研究结果为荔浦芋风味物质研究和客观监测其风味品质提供科学参考。Solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GCMS)was used to optimize the key factors affecting the extraction of volatile substances from Lipu Taro,providing a methodological basis for the study of its flavor substances.Under the optimal extraction conditions of 30/50μmDVB/CAR/PDMS Gray,sample size of 4 g,extraction temperature of 80℃,equilibrium time of 5 min,extraction time of 45 min and analytical time of 4 min,a total of 66 compounds were identified,accounting for 85.21%of all compounds,including 6 aldehydes(8.34%),16 alcohols(7.89%),9 esters(22.61%),29 alkanes(44.69%),6 heterocyclic and other compounds(1.68%).The relatively high content of nonanal,phenacetaldehyde,decanal,octa-hydro-2,2,5a,9-tetramethyl-2H-3,9-methoxy-1-benzoiso-valerate and methyl octanoate together gave Lipo taro the characteristic flavor of fragrance,sweet and fruit.The results provide important reference for the study of Lipu taro flavor substance and objective monitoring of Lipu taro flavor quality.

关 键 词：荔浦芋 固相微萃取 气相色谱-质谱 挥发性物质 条件优化 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ657.1[轻工技术与工程—食品科学与工程]