摘要
应用顶空固相微萃取、气相色谱和质谱联用技术分析了豆瓣中的风味物质。对HS-SPME的条件如萃取头的选择、萃取时间、萃取温度进行了优化,建立了对豆瓣风味物质的萃取和分析条件———采用萃取头75μmCAR/PDMS在55℃下吸附30min。该方法具有很高的灵敏度,在样品前处理中简单、快速,适于分析豆瓣风味物质的组成。
Flavor components of broadbean sauce were analyzed by GC - mass spectrometry combining with solid- phase microextraction (SPME). The process variables, such as fiber assembly, temperature, and time of SPME were optimized as the following. 75μm CAR/PDMS, 30 minutes extraction under 55℃ . SPME was efficient for the treatment of samples before gas chromatography - mass spectrometry (GC- MS) analysis. It is a simple and sensitive method for flavor analysis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第5期113-116,共4页
Food and Fermentation Industries
关键词
豆瓣酱
固相微萃取
气质联用
风味物质
broad bean sauce, solid - phase microextraction, GC- MS, flavor components