【摘要】：采用頂空-氣相色譜-質(zhì)譜聯(lián)用技術(shù)對(duì)細(xì)葉韭花中易揮發(fā)性成分的萃取條件及氣相色譜-質(zhì)譜分離檢測(cè)條件進(jìn)行系統(tǒng)研究,并結(jié)合嗅聞儀確定揮發(fā)性風(fēng)味成分。在選定HP-5MS色譜柱的分離條件下,最優(yōu)頂空條件為樣品用量1.0 g/20.0 mL頂空瓶,平衡溫度100℃,平衡時(shí)間40 min。結(jié)果表明:經(jīng)氣相色譜-嗅聞-質(zhì)譜聯(lián)用分析,共分離得到52種化合物,確定結(jié)構(gòu)46種,占總易揮發(fā)性成分的99.15%。其中,含硫類(lèi)17種、醛類(lèi)10種、烴類(lèi)4種、酮類(lèi)4種、呋喃類(lèi)3種、醇類(lèi)4種、酸類(lèi)2種、芳香族類(lèi)1種、萜類(lèi)1種。根據(jù)嗅聞結(jié)果結(jié)合相對(duì)氣味活度值可得,細(xì)葉韭花揮發(fā)性風(fēng)味成分主要是二甲基硫醚、二甲基二硫醚、二甲基三硫醚、3-甲基丁醛、2-甲基丁醛、1,3-二噻烷。
[Abstract]:The extraction conditions of volatile components in leek and the separation and detection conditions of gas chromatography-mass spectrometry were systematically studied by headspace gas chromatography-mass spectrometry (GC-MS), and the volatile flavor components were determined by the olfactory apparatus. The optimum headspace condition was 1 g/20.0 mL headspace bottle under the separation condition of selected chromatographic column. Equilibrium temperature 100 C and balance time 40 min. results show: Gas Chromatography - olfactory mass spectrometry combined analysis, a total of 52 compounds have been separated, 46 kinds of structures, accounting for 17 kinds of sulfur, 10 aldehydes, 4 kinds of ketones, 3 furans, 4 alcohols, 2 species of acids, 1 species of aromatics, 1 species of terpenoids. The volatile flavor components of leek were mainly two methyl sulfide, two methyl two thioether, two methyl three thioether, 3- methyl butyral, 2- methyl butyral, 1,3- two thiane.
【作者單位】： 山西大學(xué)生命科學(xué)學(xué)院;
【基金】：山西省基礎(chǔ)研究計(jì)劃(青年基金)項(xiàng)目(2015021139)
【分類(lèi)號(hào)】：O657.63;TS255.7
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本文編號(hào)：2164512