烟用香精的全二维气相色谱-飞行时间质谱定性分析

Two-Dimensional Gas Chromatography-Time of Flight Mass Spectrometry Analysis of Tobacco Flavor

针对在一维色谱上分离峰太少或色谱图中有明显重叠峰的烟用香精,采用全二维气相色谱-飞行时间质谱(GC×GC-TOFMS)对烟用香精进行了定性分析,优化分析条件,并与一维色谱分析结果进行比较。最后,比较了不同分析结果所得化学成分和品吸结果之间的对应关系。结果表明,GC×GC-TOFMS比一维气相色谱/质谱(GC/MS)具有更强的分离能力,可定性的组分明显多于一维GC/MS,并且更符合该香精的评吸结果。这种分析方法有利于更全面地认识香精的化学成分,更准确地认识香精的组成与功能之间的关系。为增强加香配方研究的科学性、提高调香工作的效率提供有力的支持。

For those tobacco flavors who have little peaks or obvious lapped peaks on one-dimensional gas chromatography （GC）, two-dimensional gas chromatography time of flight mass spectrometry （GC tobacco flavors quality analysis two-dimensional gas chromatography time of flight mass spectrometry （GC ×GC-TOFMS） GC-TOFMS） was adopted to optimize, analyse and compare with GC analysis results. The co-relationship between taste and chemical compounds obtained by different analysis results was compared. The results showed that GC x GC-TOFMS had greater separate ability, the compounds qualified were much more than one-dimensional GC and more accordingly to taste. This analysis method can fully qualify chemical compounds in tobacco flavors, accurately realize co-relationship between compounds and functions and increase scientific nature and efficiency of flavor blending.