固相微萃取/气质联机分析郫县豆瓣酱挥发性香成分的研究

Study on the Flavor Components in Pixian Pea Sauce by Solid-phase Micro-extraction and GC/MS

用顶空固相微萃取,结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。对萃取条件如萃取头的选择、萃取时间、萃取温度进行了优化,确定了较佳的萃取条件:采用萃取头50/30μm DVB-CAR-PDMS在70℃下吸附45min。通过GC-MS检测,共检测到81种化合物,主要成分有苯甲醛、2-戊基呋喃、3,7-二甲基-1,3,6-辛三烯、四甲基吡嗪、苯甲酸甲酯、3,7-二甲基-1,6-辛二烯-3-醇、苯甲酸乙酯、苯甲酸、水杨酸甲酯、2-甲基十三烷、4,7-二甲基-1-异丙基-1,2,4a,5,6,8a-六氢化萘、4-甲基-2,6-二叔丁基苯酚等。

Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid- phase micro-extraction （SPME）. The process variables, such as fiber assembly, temperature, and time of SPME were optimized as the following： 50/30μm DVB-CAR-PDMS, 45 minutes extraction under 70℃ Eighty-one compounds were identified by GC/MS. The major components were benzaldehyde, 2-pentyl-furan, 3,7-dimethyl- 1,3,6-Oc- tatriene, tetramethyl pyrazine, benzoic acid methyl ester, 3,7-dimethyl-1,6-oetadien-3-ol, benzoic acid ethyl ester, benzene carboxylic acid, methyl salieylate, 2-methyl-tridecane, 1,2,4a, 5,6,8 a-hexahydro-4,7-dimethyl-1 - （ 1 -meth- ylethyl）-naphthalene, butylated hydroxyl toluene.