首页|顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分

顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
采用顶空-固相微萃取-气质联用法(HS-SPME-GC-MS)分别对新鲜薏米、弱异味薏米和强异味薏米的挥发性成分进行分析,从3种不同异味程度的薏米中共鉴定出79种挥发性成分,新鲜薏米、弱异味薏米和强异味薏米中分别鉴定出47、43和51种挥发性成分,相对百分含量分别为96.14％、98.68％和98.00％.通过对比上述3种不同异味程度的薏米中挥发性成分的种类和含量,同时应用气相色谱-质谱联用结合嗅闻(GC-O-MS),采用气味活度值(OAV)结合气味强度值对强异味薏米中的异味成分进行鉴定.从强异味薏米的挥发性成分中鉴定出12种异味成分,分别为己醛、庚醛、2-庚烯醛、辛醛、反-2-辛烯醛、壬醛、反-2-壬烯醛、癸醛、2-癸烯醛、己酸、2-壬酮和6-十一酮.
Determining off-flavor compounds in adlay seeds using HS-SPME-GC/MS and GC-olfactometry
To confirm the substances that make adlay seeds smelly,the volatiles of adlay seeds (Coix lachrymajobi var.ma-yuen Stapf) of three levels of off-flavor seeds were studied.The headspace-solid phase micro-extraction (HS-SPME) method was used in combination with gas chromatography-mass spectrometry and GC-olfactometry (GC-O-MS).More than 79 of volatile compounds including 47,43 and 51 volatile compounds were identified to fresh,faint and strong smelly adlay seeds,and the total relative contents of 96.14％,98.68％ and 98.00％,respectively.Meanwhile,12 kinds of off-flavor active compounds were detected from strong smelly adlay seed including hexanal,heptanal,2-heptenal,n-octanal,(E)-2-octenal,1-nonanal,(E)-2-nonenal,decanal,2-decenal,hexanoic acid,2-nonanone and 6-undecanone.

adlayoff-flavor compoundsheadspace solid phase micro-extraction (HS-SPME)gas chromatography-mass spectrometry (GC-MS)gas chromatography-olfactometry (GC-O)

陈光静、郑炯、丁涌波、陈晓龙、夏季、阚建全

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西南大学食品科学学院,重庆,400715

农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715

薏米 异味成分 顶空固相微萃取 气相色谱-质谱联用 气相色谱-嗅闻分析法

中华人民共和国农业部财政专项项目

GJFP201501201

2018

10.13995/j.cnki.11-1802/ts.014030

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子：0.761
ISSN：0253-990X
年,卷(期)：2018.44(1)
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