摘要
为探明用于熏液的竹醋液挥发性成分,分别采用吹扫捕集-热脱附法(purge and trap-thermal desorption,P&T-TD)和液液分配萃取(liquid-liquid extraction,LLE)法对竹醋液中挥发性成分进行富集,以气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)进行定性检测,用面积归一化法确定各组分的相对含量。结果表明:两种方法共鉴定竹醋液挥发性成分——酸类、酚类、酮类、酯类、醛类等化合物共50种,其中P&T-TD-GC-MS鉴定出28种、LLE-GC-MS鉴定出29种,相对含量在2%以上的主要成分为乙酸甲酯、丙酸甲酯、乙酸、1-羟基-2-丁酮、环戊酮、糠醛、苯酚、甲基环戊烯醇酮和2,6-二甲氧基苯酚。两种方法获得的竹醋液挥发性成分差异较大,具有一定的互补性,相结合应用两种方法能够较全面地检测出竹醋液的挥发性成分。
The volatile composition of bamboo vinegar was qualitatively analyzed by each of the pretreatment methods purge and trap-thermal desorption（PT-TD） and liquid-liquid extraction（LLE） combined with gas chromatography-mass spectrometry（GC-MS） and quantified by peak area normalization method.A total of 50 compounds including acids,phenols,ketones,esters,aldehydes,etc.were identified in bamboo vinegar based on both pretreatment methods,of which 28 were identified by PT-TD/GC-MS,and 29 by LLE/GC-MS.The major components with a relative content of more than 2% were acetic acid methyl ester,methyl propionate,acetic acid,1-hydroxy-2-butanone,cyclopentanone,furfural,phenol,2-hydroxy-3-methyl-2-cyclopenten-1-one,and 2,6-dimethoxy-phenol.The volatile composition of bamboo vinegar identified by both methods revealed considerable differences and complementarities.So,the combination of both methods can result in a complete determination of the volatile composition of bamboo vinegar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期198-201,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BADA9B05)
中央级公益性科研院所基本科研业务费专项(1632010003)
