食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
22期
78-81
,共4页
刘志刚%吉宁%王瑞%谢晓林
劉誌剛%吉寧%王瑞%謝曉林
류지강%길저%왕서%사효림
顶空固相微萃取%气相色谱-质谱联用%开阳富硒茶%香气成分
頂空固相微萃取%氣相色譜-質譜聯用%開暘富硒茶%香氣成分
정공고상미췌취%기상색보-질보련용%개양부서다%향기성분
HS-SPME%GC-MS%Kaiyang selenium-enriched tea%aromatic components
采用顶空固相微萃取技术(HS-SPME)提取贵州开阳富硒茶中挥发性香气成分,并结合气相色谱-质谱联用法(GC-MS)进行分析,研究固相微萃取头的种类、温度、吸附和解吸附时间等条件对香气物质的影响。研究结果表明:采用DVB/CAR/PDMS复合型固相微萃取头,于80℃下顶空萃取1 h吸附效果最佳;所吸附挥发性香气物质经GC-MS分析,共鉴定出种香气成分57种,其中醇类14种(相对含量29.62%),醛类9种(相对含量22.53%),烷烃14种(相对含量11.07%),酮类9种(相对含量4.92%),酯类和烯烃含量较低。
採用頂空固相微萃取技術(HS-SPME)提取貴州開暘富硒茶中揮髮性香氣成分,併結閤氣相色譜-質譜聯用法(GC-MS)進行分析,研究固相微萃取頭的種類、溫度、吸附和解吸附時間等條件對香氣物質的影響。研究結果錶明:採用DVB/CAR/PDMS複閤型固相微萃取頭,于80℃下頂空萃取1 h吸附效果最佳;所吸附揮髮性香氣物質經GC-MS分析,共鑒定齣種香氣成分57種,其中醇類14種(相對含量29.62%),醛類9種(相對含量22.53%),烷烴14種(相對含量11.07%),酮類9種(相對含量4.92%),酯類和烯烴含量較低。
채용정공고상미췌취기술(HS-SPME)제취귀주개양부서다중휘발성향기성분,병결합기상색보-질보련용법(GC-MS)진행분석,연구고상미췌취두적충류、온도、흡부화해흡부시간등조건대향기물질적영향。연구결과표명:채용DVB/CAR/PDMS복합형고상미췌취두,우80℃하정공췌취1 h흡부효과최가;소흡부휘발성향기물질경GC-MS분석,공감정출충향기성분57충,기중순류14충(상대함량29.62%),철류9충(상대함량22.53%),완경14충(상대함량11.07%),동류9충(상대함량4.92%),지류화희경함량교저。
In order to establish a method for determining the aromatic components of Kaiyang selenium-enriched tea, headspace solid phase microextraction (HS-SPME) was coupled to GC-MS. The effects of SPME fiber type, temperature and adsorption times on the kinds and amounts of aromatic components of tea were evaluated. The optimal SPME extraction temperature and time were 80 ℃ and 60 min using DVB-CAR-PDMS fiber for adsorption, respectively. The result showed that more than 57 aromatic components were identified including 14 alcohols (29.62%), 9 aldehydes (22.53%), 14 hydrocarbons (11.07%) and 9 ketones (4.92%), but those of esters and alkenes compounds were both lower.