同时蒸馏萃取和固相微萃取分析卤水干豆腐挥发性成分比较

Comparison between Simultaneous Distillation Extraction and Solid-phase Micro-extraction Methods for Analysis of Volatile Constituents in Brine Dried Tofu

采用同时蒸馏萃取法和固相微萃取法提取卤水干豆腐中的挥发性成分,并利用GC-MS进行分离鉴定。对2种方法所鉴定出的挥发性成分进行比较,确定出最适合卤水干豆腐挥发性成分萃取的方法。结果表明:同时蒸馏萃取法能更有效的提取出干豆腐的挥发性成分(53种),而且有利于高沸点成分的分离。固相微萃取技术尽管分析出的成分数量较少(25种),但它具有快速简便、不使用溶剂和不破坏检测样品等优点,能反映卤水干豆腐的原始信息,可用于挥发性成分的初步鉴定。2种方法共同鉴定出的卤水干豆腐的挥发性成分有己醛、1-己醛、苯乙烯、正庚醛、2-正戊基呋喃、辛醛、安息香醛、1-辛烯-3-醇和壬醛。

Volatile constituents of Brine dried tofu extracted by Simultaneous Distillation Extraction（SDE） and Solid-phase Micro-extraction（SPME） method were identifed by Gas Chromatography-mass Spectrometry（GC-MS）,to determine the suitable method for extracting the volatile constituents from brine dried tofu.For SDE method,53 volatile constituent were extracted and it is conductive to separate the constituents with high boiling point.For SPME method,25 volatile constituent were extracted,although the quantity of volatile constituents is smaller compared with SDE method,it can reflect the original information of brine dried tofu and can be used for preliminary identification of volatile constituents with the advantage of easy to operate,does not use solvents or destroy the testing samples.The common volatile constituents in brine dried tofu identified by the two methods are Hexanal,1-Hexanol,styrene,Heptanal,Furan,2-pentyl-,Octanal,Benzaldehyde,1-octen-3-ol and Nonanal.