摘要
采用顶空固相微萃取—气相色谱质谱法(HS-SPME-GC-MS)测定了桃汁饮料中挥发性芳香成分的组成。研究了电解质加入量、萃取平衡温度、平衡时间、萃取时间及解析时间对测定结果的影响。在优化条件下,对四种市售桃汁饮料中风味物质进行了定性、定量分析,共鉴定出7类68种化合物。不同品牌的桃汁饮料中所含挥发性香气成分及含量不同,苯甲醛、乙酸—3—己烯醇酯、柠檬烯、芳樟醇、壬醛、α—松油醇和γ—癸内脂是桃汁饮料共有呈香物质。此方法无需对样本进行特殊预处理,操作简单、准确快速,可用于桃汁饮料生产领域品质控制。
A method for headspace solid-phase microextraction （HS-SPME）, followed by gas chromatography mass spectrometry analysis was established for the determination of volatile flavor compound （VFC） in peach juice beverage. Five parameters, such as the extraction temperature, equilibrium time, extraction time, desorption time and solution of salting out, were optimized by exposing the 65μm polydimethylsiloxane-divinyl-benzene （PDMS-DVB） fiber to the headspace of sample. According to the results of the optimization experiments, the volatile flavor components in peach juice beverage sample for different manufacturers were analyzed. Results showed that 68 volatile flavor compounds belonging to 7 categories were identified. Different manufacturers of peach juice beverages containing volatile flavor compounds and contents of volatile is different, but benzaldehyde, cis-3-hexene acetate, limonene, beta-linalool, nonanal, alpha-terpineol and gamma-decanolactone were common aromatic constituents. This method is simple in operation without pretreatment for the samples, which is satiable for the determination of benzaldehyde in peach juice leverage.
出处
《饮料工业》
2014年第6期37-41,共5页
Beverage Industry
