摘要
采用正己烷溶剂萃取法提取咖啡香精中的挥发性和半挥发性成分,并通过气相色谱-质谱法建立了咖啡香精的色谱指纹图谱,共定性了22个组分,占总量的87%,采用共有峰率、组分含量的相对标准偏差及相似度等几个指标对6个不同批次的样品进行了评价,结果表明它们之间具有很大的一致性,通过相似度比较和主成分分析的投影显示法区分微差样品。该色谱指纹图谱可用作咖啡香精的质量控制。
The volatile and semi-volatile components in coffee flavor were extracted with hexane and detected with gas chromatography-mass spectrum （GC - MS）. Then the GC - MS fingerprint of coffee flavor was developed. 22 components in coffee flavor, accounting for 87 %, were identified and quantified. The criteria of common peak ratio, relative standard deviation （RSD） values of the content of the main components and similarity were adopted for the evaluation of six batches from different time of coffee flavor. The results showed fair consistency among different batches. The little difference samples were distinguished from coffee flavor by similarity comparison and principle component analysis. The developed fingerprint can be used for quality control of coffee flavor.
出处
《分析试验室》
CAS
CSCD
北大核心
2006年第8期119-122,共4页
Chinese Journal of Analysis Laboratory
基金
国家自然科学基金资助项目(20175036和20235020)
关键词
咖啡香精
指纹图谱
模式识别
相似度
Coffee flavor
Fingerprint
Pattern recognition
Similarity
