摘要
采用溶剂辅助风味蒸发法(solvent-assisted flavor evaporation,SAFE)与顶空-固相微萃取法(headspace solid-phase microextraction,HS-SPME)两种萃取方法,利用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)结合保留指数、标准品比对,对古井酒醅中的挥发性风味成分进行分析。共鉴定出120种挥发性化合物,包括酯类66种、醇类13种、醛酮类9种、缩醛类1种、脂肪酸类15种、醚酚类6种、含苯环类3种、烯烃类4种及其他类化合物3种。SAFE法和HS-SPME法萃取出的挥发性风味成分有一定差异,HS-SPME法对于酯类物质萃取效果较好,SAFE法对于醇类、脂肪酸类物质萃取效果更佳,两者互补分析获得了较全面的分析结果。
Volatile flavor compounds of fermented grains were extracted by solvent-assisted flavor evaporation（ SAFE） and headspace solid-phase micro-extraction（ HS-SPME） and analyzed by gas chromatography-mass spectrometry（ GC-MS） based on RI and standards comparison. A total of 120 kinds of volatile compounds were identified,including 66 kinds of esters,13 kinds of alcohols,9 kinds of aldehydes and ketones,1 kind of acetal,15 kinds of fatty acids,3 kinds of ethers,6 kinds of ethers and phenols,3 kinds of heterocyclics,4 kinds of olefins and 3 kinds of others. There were differences in the volatile flavor compounds extracted by SAFE and HS-SPME. HS-SPME was preferred for extraction of esters while SAFE was transferred for extraction of fatty acids and alcohols. More comprehensive results were obtained through combination analysis of results from these two methods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第9期169-177,共9页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(31301466)
北京市教委科技计划重点项目(KZ201410011015)
关键词
溶剂辅助风味蒸发
顶空-固相微萃取
酒醅
气质联用
挥发性风味成分
solvent-assisted flavor evaporation（SAFE）
headspace solid-phase microextraction（HS-SPME）
fermented grains
gas chromatography-mass spectrometry（GC-MS）
volatile flavor compounds
