同时蒸馏萃取-气质联用分析绍兴霉干菜中挥发性香气成分.pdfVIP

※分析检测 食品科学 2009, Vol. 30, No. 18 347 1 2 1 , 1 1 刘玉平 ，杨俊凯 ，孙宝国 * ，陈海涛 ，黄明泉 (1.北京工商大学化学与环境工程学院，北京 100048 ；2.北京市亚美日化厂，北京 100025) 采用同时蒸馏法提取并用气质联用检测绍兴霉干菜中挥发性香气成分。通过单因素试验，考察萃取溶剂 对提取绍兴霉干菜中挥发性香气成分的影响。实验表明，乙醚是比较适宜的萃取溶剂。以乙醚为溶剂，通过正交 试验对提取条件进行了优化，较佳的提取条件是同时蒸馏萃取9h 、霉干菜50g 、霉干菜与水的比为1:8(m/V) 、乙 醚用量为100ml。对所得精油经气质联用分析共鉴定出28 种化合物，含量较高的化合物有苯乙醛、乙酸、异硫氰 酸烯丙酯、二甲基三硫醚、3 - 甲基丁醛、2 - 乙酰基吡咯、2 - 甲基丁醛、十六酸、糠醛、二氢猕猴桃内酯。 绍兴霉干菜；同时蒸馏萃取；气质联用；挥发性香气成分 Simultaneous Distillation-Extraction and GC-MS Analysis of Volatile Flavor Constituents of Shaoxing Black Dried Pickle 1 2 1, 1 1 LIU Yu-ping ，YANG Jun-kai ，SUN Bao-guo *，CHEN Hai-tao ，HUANG Ming-quan (1. School of Chemical and Environmental Engineering, Beijing Technology and Business University , Beijing 100048, China； 2. Beijing Yamei Cosmetics Co. Ltd., Beijing 100025, China) Abstract：Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS. The SDE procedure was optimized for maximizing yield of volatile oil by single factor and orthogonal array methods. A maximum yield of volatile oil of 0.23% was obtained by the 9 h extraction of 50 g of raw material with the addition proportion of water of 1:8 (m/V) using 100 ml of ethyl ether as extraction solvent. Twenty-eight volatile constituents were identified, of which the major ones were benzeneacetaldehyde, acetic acid, allyl isothiocyanate, dimethyl trisulfide, 3-methyl-butanal, 2-acetylpyrrole, 2-methyl-butanal, hexadecanoic acid, furfural, and dihydroactin