摘要
采用固相萃取整体捕集剂(monolithic material sorptive extraction,Mono Trap)结合热脱附、气相色谱-嗅闻-质谱(GC-O-MS)联用技术对高盐稀态酿造酱油气味活性成分进行提取分析。应用正交试验对Mono Trap方法中捕集剂的类型、萃取时间、萃取温度进行了优化,确定优化萃取条件为Mono Trap类型RGC18-TD、萃取时间60 min、萃取温度50℃。这一条件下能最大程度萃取吸附样品中的气味活性化合物,实验整体准确度和重复性良好。采用Mono Trap-GC-O-MS和SPME方法对高盐稀态酿造酱油气味活性化合物进行分析和比较,Mono Trap方法共鉴定出气味活性化合物56种,包括醇类9种、酮类5种、醛类7种、酯类9种、呋喃类6种、酚类3种、吡嗪类10种、有机酸类2种、含硫化合物4种、其他化合物1种;而SPME方法检测到55种气味活性化合物,且富集到的物质含量低于Mono Trap方法。与SPME方法相比,Mono Trap方法具有萃取量大、操作简便、回收率高等特点,在酱油的气味成分萃取上具有一定优势,有望成为今后酱油气味活性成分分析的研究方法之一。
Monolithic material sorptive extraction(Mono Trap)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS)method was used to extract and analyze the odor-active compounds of high-salt liquid-state fermented soy sauce.Mono Trap type,extraction temperature and extraction time were optimized by orthogonal design methods in order to establish the Mono Trap-GC-O-MS method.The optimal extraction parameters were determined as follows:10 mL of sample were subjected to extraction at 50℃for 60 min using Mono Trap RGC18-TD.The overall accuracy and repeatability of the experiment was satisfactory.The Mono Trap-GC-O-MS and SPME methods were used to analyze and compared the odor active compounds of high-salt liquid-state soy sauce.For Mono Trap method,a total of 56 odor-active compounds were identified from soy sauce,including 9 alcohols,5 ketones,7 aldehydes,9 esters,6 furans,3 phenols,10 pyrazines,2 organic acids,4 sulfur compounds,and 1 other compound.For SPME method,55 odor active compounds were detected,and the content of these compounds were lower than that of the Mono Trap method.Compared with SPME method,the Mono Trap method had the characteristics of large amount of extracted compounds,simple operation,and high recovery rate.It had certain advantages in the extraction of odor components of soy sauce,and was expected to become one of the research methods for the analysis of odor-active components of soy sauce in the future.
作者
王逍君
孟琦
宋焕禄
WANG Xiaojun;MENG Qi;SONG Huanlu(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2021年第5期93-100,共8页
Journal of Food Science and Technology
基金
国家自然科学基金青年项目(31801507)。
