基于HS―SPME的超声波辅助提取香椿挥发性成分工艺优化.docVIP

基于HS―SPME的超声波辅助提取香椿挥发性成分工艺优化 　　摘 要：以中牟棚栽红油香椿嫩芽为试验材料，基于顶空固相微萃取技术（HS-SPME），采用单因素分析结合正交试验对超声波辅助萃取香椿风味物质进行工艺优化，并对萃取物挥发性成分进行分析研究。结果表明，在顶空固相微萃取最优条件为萃取头50/30 μm DVB/CAR/PDMS、萃取温度40 ℃、萃取时间30 min的基础上，超声波辅助乙醚法最佳条件为：料液比1∶2，萃取功率240 W，提取温度40 ℃，提取次数3次。风味物质检测结果显示，超声波辅助联合顶空固相微萃取法（HS-SPME-UWE-C2H5OC2H5）检测出风味物质69种，比HS-SPME法多6种;HS-SPME-UWE-C2H5OC2H5法含量最高的为芳香族/烃类物质（41.83%）和萜烯类物质（22.10%），HS-SPME法则是醛类物质（34.57%）、萜烯类物质（21.88%）和噻吩类物质（12.75%）。 　　关键词：香椿;顶空固相微萃取;超声波 　　中图分类号：S644.4 文献标识码：A DOI 编码：10.3969/j.issn.1006-6500.2015.11.013 　　Process Optimization of Extracting Toona sinensis Volatiles based on HS-SPME and Ultrasonic-Assisted 　　YANG Hui1， WANG Zhao-gai1， SHI Guan-ying1， LIANG Wan-ping2， WANG Xiao-min1， ZHANG Le1 　　（1.Institute of Agricultural Products Processing， Henan Academy of Agricultural Sciences， Zhengzhou， Henan 450008， China; 2. Institute of Resources and Environment， Zhumadian Academy of Agricultural Sciences， Zhumadian， Henan 463000， China） 　　Abstract： The Toona sinensis volatiles ultrasonic-assisted extraction process was optimized by single-factor and orthogonal tests based on HS-SPME，and the flavor of extractant was analyzed. The result showed that the optimum conditions of ultrasonic-assisted extraction were as follows： material-to-liquid ratio 1∶2， extraction power was 240 W， temperature 40 ℃，3 times extraction， which was based on 50 / 30 μm DVB/CAR/PDMS as extracting head， temperature 40 ℃and extraction time 30 min of HS-SPME. Flavor compounds showed that 69 species were detected in extractant by ultrasonic-assisted， which was 6 species more than HS-SPME. Aromatic / hydrocarbons （45.92%） and terpenes substances （24.26%） were the main materials in extractant by UWE-C2H5OC2H5 ， while the content of aldehydes （38.14%）， terpenoids （24.14%） and thiophene material （14.07%） was high by HS-SPME. 　　Key words： Toona sinensis; HS-SPME; ultrasonic 　　香椿为我国特种资源，其风味独特、营养丰富、味道鲜美，深受广大消费者喜爱[1]。随着香椿蔬菜化栽培的推广，科研人员在选育[2]、繁殖[3]、栽培[4]、采后保鲜[5-6]及贮藏运输等方面开展了广泛研究，虽然香椿独特诱人的香味是衡量其食用价值