文献类型：期刊文献

中文题名：顶空固相微萃取结合气相色谱-质谱联用对水塔陈醋挥发性风味成分的分析

英文题名：Analysis of Volatile Flavor Components in Shuita-Branded Vinegar by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

作者：杨馥秀[1];周考文[1,2]

第一作者：杨馥秀

通讯作者：Zhou, Kaowen

机构：[1]北京联合大学生物化学工程学院,北京100023;[2]生物质废弃物资源化利用北京市重点实验室,北京100023

第一机构：北京联合大学生物化学工程学院

年份：2020

卷号：41

期号：14

起止页码：255-261

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20203709164943);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：北京市自然科学基金项目(2152013);北京市教委科技计划重点项目(KZ201311417038);北京联合大学研究生资助项目。

语种：中文

中文关键词：水塔陈醋;顶空固相微萃取;气相色谱-质谱联用法;挥发性风味物质

外文关键词：Shuita-branded vinegar;headspace solid phase microextraction;gas chromatography-mass spectrometry;volatile flavor compounds

摘要：为探究水塔陈醋挥发性风味成分的组成,采用顶空固相微萃取-气相色谱-质谱联用法对水塔陈醋进行分析,以总峰面积及有效化合物个数为指标考察NaCl添加量、萃取温度、萃取时间和解吸时间4个因素,得出最优萃取条件为在7 mL醋样中加2.5 g NaCl,选用CAR/DVB/PDMS萃取头在80℃萃取80 min,解吸5 min。在最佳实验条件下通过对总离子流色谱图解卷积识别化合物,经NIST14谱库及相对保留指数进行定性,以2-辛醇为内标确定各成分的相对含量。共鉴定出75种化合物,包括酯类16种、醛类15种、酸类12种、杂环类10种、醇类6种、酮类10种、酚类3种和醚类3种。其中,21种物质香气活性值不小于1,鉴定水塔陈醋中主要香气活性成分。
The volatile flavor components of Shuita-branded vinegar were analyzed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS). The effects of salt addition, extraction temperature, extraction time and desorption time on the total peak area and the number of effective compounds were investigated. The optimum extraction conditions were determined as follows: after being added with 2.5 g of NaCl, 7 mL of vinegar sample was extracted for 80 minutes at 80 ℃ with a CAR/DVB/PDMS extraction fiber. The optimum desorption time was 5 min. Under the optimum experimental conditions, the compounds were recognized by their deconvoluted total ion current chromatograms, qualitatively determined by Kovats index according to NIST14 mass spectral library and quantified with 2-octanol as an internal standard. A total of 75 compounds were separated and identified, including 16 esters, 15 aldehydes, 12 acids, 10 heterocyclic compounds, 6 alcohols, 10 ketones, 3 phenols and 3 ethers. Among them, 21 compounds with OAV ≥1 were identified as the main aroma-active components.