摘要
采用顶空吸附萃取法（headspace sorptive extraction，HSSE）建立了小麦中部分风味物质的分析方法．以硅橡胶为原料，采用溶胶-热夸气硫化法，在模具中定型制得硅橡胶萃取棒。萃取棒的硅橡胶层体积约为87μL，热稳定性好，耐热温度达到390℃、萃取棒吸附的风味物质经自制热解吸装置热脱附，做吹扫进入气相色谱仪进性分析。考察了萃取温度及时间、相比、热解吸条件对该方法萃取效率的影响，在优化条件下分析小麦粉标准样品，结果表明：方法的线性父系良好（r〉0．9979），检出限为0．09～1．00μg／kg，标准物质的平均添加回收率为95％～121％．相对标准偏差值在2．2％～7．8％之间。对小麦粉实际样品进行分析，采用外标法得到了7种风味物质的绝对含量。该方法简便快捷，检出限低，适用于小麦中风味物质的的快速定量分析。
A method has been established for the analysis of flavor compounds in wheat by headspace sorptive extraction （ HSSE）. The sorptive extraction bar was composed of a silicon rubber coating and a capillary glass with an inner iron rod. The silicon rubber coating was con- densed inside a stainless steel mold from the silicon precursors with a sol-hot air vulcanization method. The coating of the extraction bar has a volume of about 87 μL and is thermally stable until 390℃. The flavor compounds extracted by the bar were desorbed in a homemade thermal desorption unit （TDU） and introduced directly into a pre-column in a gas chromatograph for analysis. Experimental parameters for the extraction efficiency were optimized including extraction temperature and time, phase ratio and thermal desorption conditions. The standard wheat flour samples spiked with seven flavor compounds were analyzed under the optimized conditions, and showed good linear relationships （ r 〉 0.997 9 ） , limits of detection （ LOD ） of 0.09 -I. 00 μg/kg, good recoveries （95% -121%） and repeatabilities （relative standard devia- tions, RSD, 2.2% - 7.8%）. By external calibration method, the absolute contents of the seven flavor compounds in a real wheat sample were determined. The method is rapid, simple with low limits of detection, and is applicable for the rapid quantitative analysis of the flavor com- pounds in wheat.
出处
《色谱》
CAS
CSCD
北大核心
2013年第5期467-472,共6页
Chinese Journal of Chromatography
基金
国家自然科学基金项目(21273138)
山东省自然科学基金项目(ZR2010BM035)
关键词
顶空吸附萃取
溶胶-热空气硫化法
硅橡胶萃取棒
气相色谱
风味物质
小麦
headspace sorptive extraction
sol-hot air vulcanization method
silicon rubberextraction bar
gas chromatography （GC）
flavor compounds
wheat
