固相微萃取结合气质联用法分析一种奶味香精中的挥发性成分-食品科学.PDF

※分析检测 食品科学 2011, Vol. 32, No. 22 221 李 宁1,2 ，孙宝国3,4, * ，梁梦兰3 (1.北京工商大学学报编辑部，北京 100048 ；2.北京市食品风味化学重点实验室，北京 100048 ； 3.北京工商大学食品学院，北京 100048 ；4.食品添加剂与配料北京市高等学校工程研究中心，北京 100048) 应用固相微萃取法采用 3 种不同萃取纤维，结合气相色谱 - 质谱联用技术，剖析 1 种国外奶味香精样品中 的挥发性成分。结果表明；以Carboxen/ 聚二甲基硅氧烷(carboxen/polydimethylsiloxane，CAR/PDMS)为萃取纤维的 方法鉴定出 39 种挥发性成分，以聚二甲基硅氧烷/ 二乙烯基苯(polydimethylsiloxane/divinylbenzene，PDMS/DVB)为 萃取纤维的方法鉴定出 41 种挥发性成分，以二乙烯基苯 /Carboxen/ 聚二甲基硅氧烷(Divinylbenzene/Carboxen/ Polydimethylsiloxane ，CAR/PDMS/DVB)为萃取纤维的方法鉴定出40 种挥发性成分；3 种纤维萃取的分析结果相互 补充，共鉴定出 51 种挥发性成分，其中酯类、醛酮类和内酯类化合物的含量最高，分别为 26.12% 、25.95% 和 15.16%，是该种奶味香精的主要组成成分。 固相微萃取法；奶味香精；挥发性成分；气质联用 Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS LI Ning1,2 ，SUN Bao-guo3,4, *，LIANG Meng-lan3 (1. Editorial Department of Journal of Beijing Technology and Business University, Beijing 100048, China ； 2. Beijing Key Laboratory of Food Flavor Chemistry, Beijing 100048, China ； 3. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China； 4. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China) Abstract：The volatile composition of a foreign dairy flavoring was analyzed by GC/MS after solid-phase microextraction using 3 different types of extraction fibers. A total of 39, 41 and 40 volatile compounds were identified with CAR/PDMS fiber, PDMS/ DVB fiber, and CAR/PDMS/DVB fiber, respectively. The results of the three different kinds of fibers complemented each other, and a total of 51 volatile compounds were identified in this dairy flavor, among which, esters, al