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固相微萃取技术在豆瓣风味物质分析中的应用 被引量：21

Application of Solid-phase Microextraction in Flavor Analysis of Broadbean Sauce
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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.
作者 徐琳娜 王璋 许时婴
机构地区 江南大学食品学院
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
分类号 TS214 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献13

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二级参考文献31

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引证文献21

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食品与发酵工业
2006年 第5期

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