摘要
运用顶空固相微萃取和气相色谱-质谱联用法对荔枝汁(妃子笑)中的主要挥发性成分进行定性和定量分析,并对其分析条件进行优化。结果表明,分析的最优条件为:萃取样品温度50℃,时间40min,250℃下脱附5min;该方法相对标准偏差(RSD)在4.27%~9.33%之间,精密度和重现性较好;利用该方法在荔枝(妃子笑)中共检测出41种挥发性成分,主要为醇类、烯类、醛类、酯类和脂肪酸类化合物。
A rapid determination method of volatile compounds in litchi juice was developed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME and GC-MS). The optimal operating conditions for headspace solid phase micro-extraction and GC-MS are as follws: extracting for 40 min at 50℃ and desorbing for 5 min at 250 ℃. The RSD of this method is 4.27%~9.33%. It is suitable for the quality control of litchi. 41 aroma compounds in" Feizixiao" litchi are determined, which are alcohols, terpenic hydrocarbons, alcohols, aldehydes, esters and fatty acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期366-369,共4页
Food Science
基金
国家-广东省联合基金项目(u0731005)
“十一五”国家科技支撑计划项目(2006BAD05A02)
广东省自然科学基金团队项目(06200586)
广东省自然科学基金重点项目(07117971)
广东省关键领域重点突破招标项目(2005A20302002)