固相微萃取-气相色谱/质谱测定蔬菜中风味物质的研究

Determination of flavor substances in vegetables by solid-phase micro extraction-gas chromatography/mass spectrometry.

将固相微萃取（SPME）技术与气相色谱/质谱（GC/MS）联用相结合,对韭菜、韭菜花、小葱、大葱、洋葱、大蒜中的风味物质进行了检测和分析,对其中主要的几种含硫化合物进行了定量测定,并对影响SPME的参数条件进行了优化.建立的新方法在测量范围内具有良好的线性（相关系数：0.9993～0.9997）,样品加样回收率在91.3%～104.2%,相对标准偏差在0.81%～2.24%.

The flavor substances in leek, leek flower, alliums fistulous L. , onion and garlic were analyzed by solid-phase micro extraction-gas chromatography/mass spectrometry （SPME-GC/MS）. Typical sulfur compounds in flavor substances were determined quantitatively. The parameters influencing the performance of solid-phase micro extraction were optimized. The method has good linearity （r=0. 9993-0. 9997） in the range of measurement. The recoveries with added standards were 91.3%-104. 2% with the RSDs of 0. 81%-2. 24%.