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作 者:王云龙 罗佳兴 刘茜[2] 张晓平 邹琳[2] 武云杰[1] 杨龙彦[2] 付博[1] 李坚[2] WANG Yunlong;LUO Jiaxing;LIU Qian;ZHANG Xiaoping;ZOU Lin;WU Yunjie;YANG Longyan;FU Bo;LI Jian(Flavors and Fragrance Engineering&Technology Research Center of Henan Province,College of Tobacco,Henan Agricultural University,Zhengzhou 450002,China;Technology Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,China)
机构地区:[1]河南农业大学烟草学院河南省香精香料与调香工程技术研究中心,河南郑州450002 [2]广西中烟工业有限责任公司技术中心,广西南宁530001
出 处:《化学与生物工程》2025年第4期51-57,63,共8页Chemistry & Bioengineering
基 金:国家自然科学基金项目(21801064);广西中烟工业有限责任公司科技项目(2022450000340053)。
摘 要:为向食用香精稳定性检测提供品控支持,以海韵香精为研究对象,对其挥发性成分进行萃取,通过单因素实验和正交实验对萃取工艺进行了优化,建立了同时测定海韵香精中21种醛酮酯类挥发性成分的气相色谱质谱联用外标定量法。结果表明,海韵香精挥发性成分的最优萃取工艺为:萃取温度35℃、萃取时间6 min、料液比1∶4(g∶mL),从中共鉴定出45种挥发性物质,其中醛酮酯类有21种,占总含量的88.7%;21种醛酮酯类挥发性物质的检出限在0.042~0.272 mg·L^(-1)之间,定量限在0.140~0.907 mg·L^(-1)之间,加标回收率在90.19%~109.57%之间,精密度在1.24%~4.99%之间。该检测方法分析速度快、操作简便、结果准确、重复性好,可为食用香精中挥发性成分的检测提供理论支撑。In order to provide quality control support for the stability detection of edible essences,we extracted volatile components in Haiyun essence,optimized extraction process by single-factor experiments and orthogonal experiments,and established a quantitative method for the simultaneous determination of 21 volatile components of aldehydes,ketones,and esters in Haiyun essence by gas chromatography-mass spectrometry.The results show that the optimum extraction conditions of volatile components in Haiyun essence are as follows:the extraction temperature of 35℃,the extraction time of 6 min,and the solid-liquid ratio of 1∶4(g∶mL).And 45 volatile substances are identified,among them,there are 21 aldehydes,ketones,and esters,accounting for 88.7%of the total content.The detection limits of 21 aldehydes,ketones,and esters are between 0.042-0.272 mg·L^(-1),the quantification limits are between 0.140-0.907 mg·L^(-1),the recoveries are between 90.19%-109.57%,and the precision is between 1.24%-4.99%.The method has the advantages of fast analysis,simple operation,accurate results,and good repeatability,which can provide theoretical support for the detection of volatile components in edible essence.
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