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目的比较固相微萃取、动态顶空吹扫两种提取方法对烘烤花生的挥发性物质的提取效果。方法分别优化固相微萃取的萃取纤维头、萃取温度、萃取时间、动态顶空吹扫的吹扫时间、水浴温度、氮气流速等因素,测定其对烘烤花生挥发性物质的萃取个数、挥发性化合物的总峰面积等指标的影响。结果顶空固相微萃取法和动态顶空吹扫法得到的有效化合物分别为54和46种;相对标准偏差分别为17.36%和19.38%。结论顶空固相微萃取方法简便、快速、经济安全、无溶剂、选择性好且灵敏度高,是烘烤花生关键风味物质提取的良好方法。
OBJECTIVE To compare the extraction of volatile compounds from roasted peanuts by solid-phase microextraction and dynamic headspace purging. Methods The extraction temperature, extraction time, purge time of dynamic headspace purge, temperature of water bath and flow rate of nitrogen were optimized respectively to optimize the extraction of volatile matter in roasted peanuts, Volatile compounds, such as the total area of the peak area. Results The headspace solid-phase microextraction and dynamic head-space purging method were 54 and 46 kinds of effective compounds respectively; the relative standard deviations were 17.36% and 19.38% respectively. Conclusion The headspace solid-phase microextraction is a simple, rapid, economical, solvent-free method with good selectivity and high sensitivity. It is a good method to extract the key flavor components of roasted peanuts.