摘要
建立了顶空固相微萃取和气相色谱-氮磷检测器法(HS-SPME-GC-NPD)测定葡萄中6种3-烷基-2-甲氧基吡嗪(MPs)的方法。经优化采用CAR/DVB/PDMS三相SPME萃取头浓缩提取葡萄中MPs,在30℃恒温条件下吸附3h。该方法具有良好的线性,6种MPs标准曲线的线性相关性系数均大于0.99;线性范围在0.78～100ng/L之间;检测限在0.20～1.40ng/L范围内;除2-甲氧基吡嗪(73.12%)外,其他5种MPs的回收率在83.20%～113.09%之间。应用本方法检测蛇龙珠葡萄成熟过程中MPs,发现在果实成熟过程中MPs含量呈递减趋势,其中2-异丁基-3-甲氧基吡嗪最为突出;3-异丁基-和3-异丙基-2-甲氧基吡嗪的含量大于其阈值,对蛇龙珠葡萄的"青椒"气味具有重要贡献。
A method for the determination of 3-alkyl-2-methoxypyrazines（MPs） in grapes was developed by using headspace solid phase microextraction（HS-SPME） followed gas chromatography-nitrogen phosphorus detection（GC-NPD）.The optimized SPME conditions：MPs in grape were extracted by a CAR/DVB/PDMS fiber at 30℃ for 3h.Under the conditions described above,the linearity of this method was satisfactory,with correlation coefficients higher than 0.99 in the six MPs.The linear range was 0.78 ～ 100ng/L.The detection limit ranged from 0.20 to 1.40ng/L.Excepted for 2-methoxypyrazine（73.12%）,the recoveries of the other five MPs varied between 83.20 and 113.09%.The MPs in Cabernet Gernischt berry were determined by using this method.The results showed that the concentration of MPs reduced gradually during ripening,especially 2-isobutyl-3-methoxypyrazine.Considering the odor activity values（OAVs） of six MPs,only 3-isobutyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine made some contributions to ＇greenpepper＇ aroma（OAVs≥1） of the Cabernet Gernischt grape.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期163-167,共5页
Science and Technology of Food Industry
基金
国家发改委企业技术中心创新能力建设(2007406)
烟台市科技发展计划项目(20100203)
