甜面酱中非挥发性有机酸成分分析-中国管理科学.PDF

※分析检测 食品科学 2013, Vol.34, No.18 123 甜面酱中非挥发性有机酸成分分析 黄明泉，王 璐，孙宝国 (北京工商大学食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048) 摘  要：对7种市售甜面酱样品采用硫酸- 甲酯化方法进行前处理，二氯甲烷作萃取溶剂，用气相色谱-质谱联用技 术对甜面酱中的高级脂肪酸、多元酸、芳香酸等非挥发性有机酸进行检测，以极性柱和弱极性柱双柱定性法进行定 性分析，以十三烷酸甲酯作内标物进行半定量测定。结果表明：双柱定性法共分离、鉴定出37种非挥发性有机酸， 包括高级脂肪酸18种、多元酸10种、芳香酸3种、其他类6种，其中高级脂肪酸碳链长度主要集中在C14～C22 ，占非 挥发性有机酸总量的86.62%～95.12% 。不同产地的甜面酱含有的非挥发性有机酸种类基本相似，但各成分含量差 异较大。通过与前期电子舌测定结果比较表明，甜面酱中非挥发性有机酸的含量和酸味没有明显的相关性，且有机 酸中柠檬酸对甜面酱酸味的贡献率最大。 关键词：甜面酱；非挥发性有机酸；气相色谱-质谱法；酸味 Analysis of Non-Volatile Organic Acids in Sweet Sauce HUANG Ming-quan ，WANG Lu ，SUN Bao-guo (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China) Abstract ：The non-volatile organic acids in 7 kinds of sweet sauces were determined by gas chromatography-mass V V spectrometry (GC-MS). The acid components were esterified with 12.5% ( / ) H SO -CH OH solution and extracted by 2 4 3 CH Cl . Identification of these organic acids was assessed by comparing their retention indexes (RI) with those of authentic 2 2 standards using double-column method, and semi-quantification was conducted by using methyl tridecanoate as the internal standard. Totally 37 non-volatile organic acids were separated by a strong polar column and a weak polar column and their chemical structures were identified, including 18 higher fatty acids, 10 polybasic acids, 3 aromatic acids and 6 other typ