顶空固相微萃取-气质联用分析不同储藏条件下小麦粉挥发性成分变化

Analysis of Volatile Compounds Changes in Wheat Flour during Storage by Headspace Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry

利用顶空固相微萃取和气相色谱-质谱(HS-SPME-GC/MS)对不同储藏条件下的小麦粉挥发性成分进行研究。对固相微萃取头、萃取温度、萃取时间和解析时间进行条件优化。实验结果表明:小麦粉挥发性成分的最佳分析条件为,萃取头DVB/CAR/PDMS;萃取温度80℃;萃取时间60 min;解析时间3 min。经鉴定分析小麦粉中挥发性成分主要有烃类、醛类、酮类、醇类、有机酸及杂环类等多种成分。原样和储后2个月样中最高的是烃类和醛类,其次为醇类、酮类。储藏2个月后,变化较明显的挥发性物质有己醛、苯甲醛、辛醛2、-壬醛、己醇、十二烷、十六烷和十八烷。

The volatile compounds of wheat flour sample were analyzed by using headspace solid-phase micro-extraction,together with gas chromatography and mass spectrometry.The HS-SPME conditions such as extraction fiber,extraction temperature,extraction time,and desorption time have been optimized.The results showed that the optimized pretreatment conditions were DVB/CAR/PDMS,80 ℃,60 min,and 3 min,respectively.The main volatile compounds in wheat flour by this identification method were hydrocarbons,aldehydes,alcohols,ketones,organic acid and heterocyclic material.The wheat flour volatile compounds with more significant changing after two months storage were hexanal,benzaldehyde,octanal,2-nonenal,hexanol,dodecane,hexadecane and octadecane.