摘要
建立并优化一种顶空固相微萃取-气质联用法检测川菜中挥发性成分的研究方法。样品萃取选择65μm聚二甲基硅氧烷/二乙烯苯固相微萃取头,50℃顶空萃取40 min。通过气相色谱-质谱法对4种不同味型川菜中的挥发性成分进行分析,共检出酯类、酸类、酚类、醚类、酮类、醇类、烃类等7类36种化合物。该方法适用于川菜中多种挥发性成分的分析,为研究川菜菜肴提供基础数据。
This experiment used headspace solid phase microextraction gas chromatography-mass spectrometryto establish a method in the analysis of volatile components in Sichuan cuisine. The samples were extracted by 65 μm polydime thylsiloxane/divinglbenzene（PDMS/DVB）solid phase microextraction head about 40 min at50℃.The volatile compounds in4 different flavor Sichuan dishes were analyzed by gas chromatography-massspectrometry,and 7 kinds of 36 compounds including esters,acids,phenols,ethers,ketones,alcohols andhydrocarbons were detected.This method was suitable for the analysis of many volatile constituents in Sichuancuisine, and provides basic data for the study of Sichuan cuisine.
作者
陈诚
CHEN Cheng(School of Tourism Management,Haihe Garden Campus of Tianjin Vocational Institute,Tianjin 300410,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第15期214-218,共5页
Food Research and Development
关键词
顶空固相微萃取
气相色谱-质谱
川菜
挥发性成分
headspace solid phase microextraction
gas chromatography-mass spectrometry
Sichuan cuisine
volatile constituents
