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采用顶空固相微萃取与GC-MS联用方法对煎鸡蛋中挥发性成分进行提取与分析,考察萃取头、萃取温度和吸附时间对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度75℃,吸附时间70 min。在优化的条件下分析,共鉴定出50种挥发性风味成分,其中,醛类16种(40.588%)、含氮化合物14种(23.639%)、醇类8种(7.156%)、烃类3种(4.800%)、酚类及杂环化合物3种(1.755%)、酮类3种(0.868%)及含硫化合物3种(0.563%)。鉴定出含量较高(相对质量分数大于2.5%)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、2-甲基吡嗪、壬醛、苯甲醛、反,反-2,4-癸二烯醛、辛醛、2-甲基丁醛、反-2-癸烯醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇。
The headspace solid-phase microextraction coupled with GC-MS was used to extract and analyze the volatile components of fried eggs. The effects of extraction head, extraction temperature and adsorption time on the analytical results were investigated. The optimized headspace solid-phase microextraction The conditions were: black extraction head (75μm Carboxen / PDMS), adsorption temperature 75 ℃, adsorption time 70 min. A total of 50 volatile flavor components were identified under the optimal conditions, of which 16 were aldehydes (40.588%), 14 species (23.639%) were nitrogenous compounds, 8 species (7.156%) were alcohols, 3 (4.800%), three kinds of phenolic and heterocyclic compounds (1.755%), three ketones (0.868%) and three kinds of sulfur compounds (0.563%). Identified a higher content (relative mass fraction greater than 2.5%) of the material are: 2,5 - dimethyl pyrazine, 3 - methyl butyraldehyde, 2 - methyl pyrazine, nonanal, benzaldehyde, -2,4-decadienal, octanal, 2-methylbutyraldehyde, trans-2-decenal, 3,7-dimethyl-1,6-octadiene, -alcohol.