结合SPME和GCMS分析芝麻油和芝麻香精的挥发性.docVIP

固相微萃取气相色谱-质谱法分析 芝麻香精的挥发性成分 秦 早1，高桂圆1，杨冉1，范璐2，李建军1，屈凌波，2*，黄纪念3，张勋3 （1.郑州大学化学系，郑州 450000） （2.河南工业大学化学化工学院，郑州 450000） （3.河南农业科学院，郑州 450000） 摘 要：应用顶空固相微萃取（HS-SPME）和气质联用（GC/MS）技术，采集两种芝麻香精中的挥发性成分的气质色谱总离子流图，通过图谱比较其成分和百分比含量的差异。结果表明：从两种芝麻香精中分别鉴定出31种和28种香气成分，其中含量较高的几类物质分别为吡嗪类、呋喃类、吡啶类、酮类和酚类物质。1号香精中的主要香气化合物为：1,6-二氢-咪唑并[4,5-d]咪唑、甲基吡嗪、3,5-二甲基苯酚、糠醛、2,6-二甲基-4-氨基吡啶和5-甲基-2-呋喃甲醛。2号香精中的主要香气化合物为：2,3-二甲基吡嗪、2-糠酸糠酯、4-氨基吡啶、3,5-二甲基苯酚、乙酰基吡嗪和糠醛。 关键词：芝麻香精；挥发性成分；固相微萃取；气质联用 中图分类号：TS 225 文献标志码：A Analysis of the Difference of Volatile Compounds in Sesame Flavor Using Headspace Solid-phase Microextraction and GC-MS QIN Zao1, GAO Gui-yuan1, YANG Ran1, FAN Lu2, LI Jian-jun1, QU Ling-bo1,2*, HUANG Ji-nian3, ZHANG Xun3 (1.Department of Chemistry, Zhengzhou University, Zhengzhou 450000, China) (2. School of Chemistry and Chemical Engineering, Henan University of Technology, zhengzhou 450000, China) (3. Henan Academy of Agricultural Sciences, zhengzhou 450000, China) Abstract：Volatile compounds on sesame flavor were investigated by headspace solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometry（GC/MS）. By comparing various total ion chromatograms of the volatile compounds, there were many differences. Result indicated that there are 31 kinds of aromatic components in No.1 sesame flavor and 28 kinds of volatile compounds in No.2 sesame flavor. Sesame flavor in the higher levels of several substances: pyrazine, furan, pyridine, ketones and phenols, is the sesame oil in a large contribution to the aroma substances. The major flavor components in No.1 sesame flavor were 1,6-dihydro-Imidazo[4,5-d] imidazole, methyl-Pyrazine, 3,5-dimethyl-Phenol, Furfural, 2,6-dimethyl-4- Pyridinamine, 5-methyl-2-Furancarboxaldehyde. The major flavor components in No.2 sesame flavor were 2,3-dimethyl-Pyrazine, 2-Furfurylthiol, 4-Pyridinamine, 3,5-dimethyl-Phenol, Acetylpyrazine, Furfural. Key words：sesame ；headspace solid-phase microextraction；GC-MS；volatile compounds （SPME） 1.1 仪器与试剂 手动SP