论文部分内容阅读
通过对固相微萃取条件、气相色谱/质谱条件的优化,建立了顶空-固相微萃取-气质联用(HS-SPME-GC/MS)方法分析酸梅膏中挥发性香气成分,并采用该方法分析了6种酸梅膏中的挥发性香气成分.0.50 g 酸梅膏样品,用粉色萃取头在40 ℃下萃取20.0 min,解吸3.0 min后顶空进样,采用弹性石英毛细管柱在全扫描监测模式下进行 GC/MS分析.结果表明,6种酸梅膏共检测到36种挥发性香气成分,包括酯类9种、酮类9种、酸类5种、醇类5种、醛类3种、酚类3种、杂环1种、烃类1种;主要挥发性香气成分为β-紫罗兰酮和二氢-β-紫罗兰酮;β-紫罗兰酮、丙位癸内酯、茶香螺烷、山梨酸乙酯、山梨酸和糠醛为共检出挥发性香气成分.该方法前处理简单、结果准确可靠,适用于酸梅膏中挥发性香气成分的分析检测.“,”Through optimizing the conditions of solid phase microextraction and gas chromatography-mass spectrometry,we established headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS)method to analyse the volatile aroma components in sour plum juice,and analyzed the vol-atile aroma components in six sour plum juices by this method.0.50 g sour plum juice was extracted with the pink extraction head for 20.0 min at 40 ℃,and injected by headspace sampling after desorbing for 3.0 min. Then,GC/MS analysis was applied with fused silica capillary column in full scan mode.The results showed that 3 6 compounds were identified in 6 samples,including 9 esters,9 ketones,5 acids,5 alcohols,3 aldehydes,3 phe-nols,1 heterocyclic,and 1 hydrocarbon.The main volatile aroma components wereβ-ionone and dihydro-β-io-none.β-ionone,gamma-decalactone,theaspirane,sorbic acid ethyl ester,sorbic acid,and furfural were all detected in 6 samples.This method is simple,accurate,reliable,and suitable for the analysis of volatile aroma components in sour plum j uice.