首页|SPME和SAFE对比分析炸花椒油挥发性风味成分

SPME和SAFE对比分析炸花椒油挥发性风味成分

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采用固相微萃取(SPME)和溶剂辅助风味蒸发(SAFE)两种萃取方法结合气相色谱-质谱联用(GC-MS)对炸花椒油的挥发性风味成分进行分析.结果表明,共鉴定出103种挥发性化合物,包括烃类36种、醛类12种、酮类8种、醇类28种、酯类12种、醚类2种、杂环及其他类5种.SPME法和SAFE法萃取出的挥发性风味成分的差异主要体现在烃类、酯类和醚类化合物,SPME法中相对含量较高的酯类化合物和独有的醚类化合物使得其测定结果更接近炸花椒油的风味.
Analysis of Volatile Flavor Constituents of Fried Zanthoxylum Essential Oil by SPME and SAFE
Volatile flavor constituents of fried zanthoxylum essential oil were extracted by solid phase micro-extraction (SPME)and solvent-assisted flavor evaporation (SAFE)and analyzed by gas chromatography mass spectrometry (GC-MS).A total of 103 volatile compounds were identified in fried zanthoxylum essential oil,including 36 hydrocarbons,12 aldehydes,8 ketones,28 alcohols,12 esters,2 ethers and 5 heterocyclic compounds.Differences in the volatile flavor constituents extracted by SPME and SAFE mainly reflected in hydrocarbons,esters and ethers,and relatively high content of esters and the unique ethers in SPME made its result closer to the fried zanthoxylum essential oil flavor.

fried zanthoxylum essential oilsolid-phase micro-extraction (SPME)solvent-assisted flavor evaporation(SAFE)gas chromatography-mass spectrometry(GC-MS)perfumes and essences

孙丰义、王丹、陈海涛、孙宝国、张玉玉

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北京食品营养与人类健康高精尖创新中心北京工商大学,北京100048

北京市食品风味化学重点实验室北京工商大学,北京100048

食品质量与安全北京实验室北京工商大学,北京100048

炸花椒油 固相微萃取(SPME) 溶剂辅助风味蒸发(SAFE) 气相色谱-质谱联用 香料与香精

“十二五”国家科技支撑计划项目

2014BAD04B06

2016

10.13550/j.jxhg.2016.01.009

精细化工
大连化工研究院设计院 中国化工学会精细化工专业委员会 辽宁省化工研究院

精细化工

CSTPCDCSCD北大核心
影响因子：0.557
ISSN：1003-5214
年,卷(期)：2016.33(1)
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