摘要
采用顶空固相微萃取(HS-SPME)与气质联用技术(GC-MS)测定山东金乡优质大蒜中的挥发性香气成分。以绝对峰面积与出峰个数为指标,比较不同条件对萃取效率的影响,最大程度收集所有挥发性成分,保留最完整的营养成分,为检测蒜油品质提供标准营养模型。得到最佳分析条件为:50/30μm DVB/CAR/PDMS萃取头、平衡时间10 min、吸附时间25 min、萃取温度50℃、pH=7.8的原环境、NaCl与H_2O按3∶5比例添加较为合适。此条件下共鉴定出38种挥发性成分,除常见的二烯丙基二硫醚、二烯丙基三硫醚等主要风味代表物质外,还检测到含硫的六聚环、八聚环等化合物。
The volatile compounds in garlic were determined by using headspace solid phase microextraction （HS- SPME） coupled with gas chromatographymass spectrometry （GC- MS）. The total peak area and the number of peaks were used as the index to evaluate the effects of different extraction conditions on the extraction efficiency. Optimization of extraction conditions is to collecting all the volatile components, intacting nutrients and providing the nutrition model for testing the garlic oil quality. The optimum extraction conditions are as follows： 50/30 μm DVB/CAR/PDMS, equilibration time of 10min, extraction time of 25 min,extraction temperature of 50 ℃, pH = 7.8, the ratio of Nacl and H2O is 3 ： 5. In addition to the common representation of diallyl disulfide, diallyl trisulfide, some sulfur of six rings, eight rings nents were detected as well. Totally 38 compounds were identified under thus conditions.
出处
《粮食与食品工业》
2016年第4期47-52,55,共7页
Cereal & Food Industry
基金
国家科技支撑计划(项目编号:2014BAD04B00)
关键词
大蒜
挥发性成分
萃取条件
顶空固相微萃取
气相色谱-质谱法(GC-MS)
garlic
volatile compounds
extraction conditions
headspace - solid - phase compo- micro --extraction （HS - SPME）
gas chromatography - mass spectrometry （GC-MS）
