固相微萃取法检测雪里蕻及其腌菜挥发性风味成分

Analysis of Volatile Components in Fresh Potherb Mustard and Its Pickles by Solid-Phase Microextraction

应用HS─SPME方法对新鲜雪里蕻及其腌菜的挥发性组分萃取取样,然后分别手动进样用TRACEMASS色-质连用仪,自动进样用VarianSaturn2000GC-IT-MS离子阱质谱对挥发性组分进行了分离鉴定。结果皆鉴定出116个组分。其中一些成分在两台质谱仪上都有检出,这其中包括硫醚类组分4个,醛类组分12个,酮类组分5个,醇类组分4个,酯类组分11个,异硫氰酸酯类组分4个,腈类组分2个。从实验检测结果可以推断,在雪里蕻中,芥子苷结构式中的R=-CH2-CH=CH2、-CH2-CH2-CH2-CH3、-C2H4-C6H5,且雪里蕻中的芥子苷主要是烯丙基硫代葡萄糖苷,即R=-CH2-CH=CH2。

A method based on headspace solid phase microextraction (HS-SPME) h as been developed for the analysis of volatile components in fresh potherb musta rd and its pickles. Auto-sampled SPME coupled with Varian ion trap mass spectru m and manual SPME combined with Trace Mass 2000 were used for qualitative assay of selected samples respectively. The results showed the use of the technique fo r fresh potherb mustard characerization and its potential as a routine method fo r analyzing changes in key flavor compounds during different pickling storage. F rom the glucosinolates degradation products enzymatically via aglucone in fresh potherb mustard and its pickles, it can be deduced that the glucosinolates in po therb mustard contain butyl, allyl, phenylethyl group in the side-chain as subs tituents, which means that the side-chain group R=-CH2-CH=CH2(sinigrin)、-CH 2-CH2-CH2-CH3、-C2H4-C6H5 (gluconasturttiin) respectively. It can also be c oncluded from the experiments that the glucosinolate with ally group as side-ch ain in potherb mustard is predominant.