固相微萃取-气-质联仪测定酱油挥发性香气成分

Determination of Volatile Flavors Compounds in Soya Sauce with SPME-GC-MS

采用固相微萃取法萃取酱油中的各种挥发性香气成分,利用气相色谱—质谱联用仪分离鉴定酱油的挥发性香气成分。实验中采用100μm二乙烯苯/碳分子筛/聚二甲基硅氧烷(DVB/Carboxen/PDMS)纤维萃取头,于60℃下对酱油样品顶空吸附30min,于250℃下解析10min,利用GC-MS对解析物进行分离鉴定。从中分离鉴定到了22种香气成分,其挥发性成分主要是醛、酮、醇、酸和杂环类化合物。

Adopting solid-phase microextraction（SPME） to extract volatile flavors compounds in soya sauce,the volatile flvors compounds were separated and identified by gas chromatography-mass spectrometry（GC-MS）.Selected 100μm DVB /Carboxen/PDMS fiber,with adsorption time 30min at 60℃ and release time 10min at 250℃ the analytic matericals were separated and identified by GC-MS.22 aroma compounds were got,and aldehydes,carboxylic acids and acetones were the major compounds and with some heterocyclic compounds.