本文選題：頂空固相微萃取(HS-SPME) + 氣相色譜-嗅聞-質(zhì)譜(GC-O-MS)��； 參考：《食品工業(yè)科技》2017年04期

【摘要】：以紅棗發(fā)酵飲料為研究對(duì)象,利用頂空固相微萃取和氣相色譜-嗅聞-質(zhì)譜聯(lián)用法分析其易揮發(fā)性成分并對(duì)其進(jìn)行了分析,對(duì)影響固相微萃取操作條件的萃取頭、萃取溫度、萃取時(shí)間、樣品用量、平衡時(shí)間和解吸時(shí)間進(jìn)行系統(tǒng)的優(yōu)化,旨在建立一種分析紅棗發(fā)酵飲料易揮發(fā)性成分的方法,并通過嗅聞檢測(cè)結(jié)合氣味活度值和香氣強(qiáng)度值確定紅棗發(fā)酵飲料的特征風(fēng)味成分,采用草酸二乙酯做內(nèi)標(biāo)對(duì)特征風(fēng)味成分進(jìn)行了含量測(cè)定。結(jié)果表明:選用50/30μm DVB/CAR/PDMS固相微萃取頭、Rtx-WAX色譜柱、樣品用量8.0 m L/20.0 m L樣品瓶、加鹽量3.00 g、萃取時(shí)間70 min、萃取溫度70℃、平衡時(shí)間20 min、解吸時(shí)間3 min,分析紅棗發(fā)酵飲料易揮發(fā)性成分,共檢出114種組分,確定結(jié)構(gòu)96種,占總易揮發(fā)性成分總量的98.86%;氣味活度值及香氣強(qiáng)度值分析結(jié)果表明:乙酸乙酯、戊酸乙酯、己酸乙酯、2-辛酮、2-十一酮、乙酸-2-苯乙酯、苯丙酸乙酯、6-甲基-5-庚烯-2-酮、苯甲醛和3-羥基-2-丁酮為紅棗發(fā)酵飲料的特征風(fēng)味成分。
[Abstract]:The volatile components of jujube fermented beverage were analyzed by headspace solid-phase microextraction (SPME) and gas chromatography-sniffing mass spectrometry (GC-MS). The extraction head and temperature which affected the operating conditions of solid-phase microextraction were analyzed. The extraction time, sample dosage, equilibrium time and desorption time were systematically optimized in order to establish a method for the analysis of volatile components in fermented jujube beverage. The characteristic flavor components of fermented jujube beverage were determined by smelling detection combined with odor activity and aroma intensity. Diethyl oxalate was used as internal standard to determine the content of characteristic flavor components. The results showed that the Rtx-WAX column with 50 / 30 渭 m DVB/CAR/PDMS solid phase microextraction head was used, the sample dosage was 8.0 mL / 20.0 mL sample bottle, the amount of salt was 3.00 g, the extraction time was 70 min, and the extraction temperature was 70 鈩，

本文編號(hào)：1926935