摘要
采用顶空固相微萃取方法提取山核桃成品的挥发性风味物质,利用气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定。通过正交试验确定了固相微萃取的最佳萃取条件:使用65μm PDMS-DVD萃取头,萃取温度60℃,萃取时间30 min。采用气质联用技术从山核桃中分析鉴定出33种挥发性风味物质成分,包括杂环类化合物、萜烯类、醛类、酸类、醇类、酯类和酮类,这些物质成分的共同作用构成了山核桃独特的风味。其中杂环类化合物、萜烯类化合物和醛化合物类含量较高,是对山核桃整体风味起关键作用的挥发性风味物质。
The volatile Compounds of processed Carya cathayensis extracted with head space solid phase micro- extraction（ HS- SPME）were identified by gas chromatograph- mass spectrometry（ GC -MS）. The HS- SPME ex- traction parameters were optimized by orthogonal experiment as follows ：65 μm PDMS - DVB fiber, extraction temper- ature 60 ~C ,extraction time 30 min. 33 aroma components were identified by GC - MS, including heterocyclics, ter- penes, aldehydes, acids, alcohols, esters and ketones. The combined action of above aroma components determined the unique style of Carya cathayensis. Heterocyclics, terpenes and aldehydes were the major volatile compounds of Carya cathayensis.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第6期115-119,共5页
Journal of the Chinese Cereals and Oils Association
基金
浙江省科技厅科研项目(2008C24010)
关键词
山核桃
顶空固相微萃取法
气相色谱-质谱法
挥发性成分
Carya cathayensis, head space solid phase microextraction, gas chromatography -mass spectrome-try, volatile components
