摘要
采用固相微萃取结合全二维气相色谱-飞行时间质谱萃取、分析糟带鱼挥发性风味成分。比较了不同萃取头的萃取效果,研究萃取温度、萃取时间、搅拌速度和氯化钠等因素对萃取效果的影响。结果表明:在相同条件下,50/30CAR/PDMS/DVB对糟带鱼挥发性成分的萃取效果最好,萃取温度、时间、搅拌速度和盐的添加量对萃取效果有不同程度的影响,最适萃取条件为:萃取温度50℃,萃取时间40 min,搅拌速度300 r/min,氯化钠添加量20%。共鉴定出295种挥发性成分,其中醛类58种,占33.62%;酮类58种,占15.52%;酯类65种,占24.12%;醇类53种,占17.49%;其它61种,占9.25%。和一维气相色谱相比,全二维气相色谱飞行时间质谱具有高分辨率和高灵敏度特性,可用于食品特征风味分析,风味产生机理等相关领域研究,为食品的品质控制提供理论依据。
The volatile compounds in vinasse hairtail were analyzed by solid-phase micro-extraction （SPME） combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry （CJCxGC-TOFMS）. The effects of the SPME fiber type, extraction temperature, extraction time, stirring speed, and addition of NaC1 on the extraction efficiency were investigated to optimize the SPME parameters, and GC-GC-TOFMS was used for qualitative analysis. The results showed that 50/30CAR/PDMS/DVB fiber had higher efficiency for extracting volatiles from the vinasse hairtail. At the optimal conditions of extraction temperature 50 ℃, extraction time 40 min, stirring speed 300r/min and 20% of NaC1, .295 volatile compounds were identified, in which including 58 aldehydes, 58 ketones, 65 esters, 53 alcohols and 61 other kinds of compounds, and their relative peak areas were 33.62%, 15.52%, 24.12%, 17.49% and 9.25%, respectively. The resolution and sensitivity of GCxGC/TOFMS enabled the separation and identification of a higher number of volatile compounds compared to GC-MS, allowing a deeper characterization of vinasses hairtail. Therefore, SPME-GCxGC/TOFMS could be used as a very powerful tool for understanding the flavor formation mechanism, which would provide a theoretical basis for quality control of the traditional food.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第2期234-243,共10页
Modern Food Science and Technology
基金
国家自然科学基金面上项目(31271890)
国家科技部星火计划项目(2012GA701063)
教育部留学回国人员科研启动基金项目
浙江省钱江人才计划项目(2011R10072)
关键词
固相微萃取
全二维气相色谱
飞行时间质谱
风味化合物
糟带鱼
solid-phase mico-extraction
comprehensive two-dimensional gas chromatography （GC ~ GC）
time of flight massspectrometry （TOFMS）
volatile flavor compounds
vinasse hairtail.
