SPME-GC-MS分离鉴定山核桃的挥发性风味物质

Separation and Identification of Volatile Compounds of Processed Carya cathayensis by Gas Chromatography-Mass Spectrometry

采用顶空固相微萃取方法提取山核桃成品的挥发性风味物质,利用气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定。通过正交试验确定了固相微萃取的最佳萃取条件:使用65μm PDMS-DVD萃取头,萃取温度60℃,萃取时间30 min。采用气质联用技术从山核桃中分析鉴定出33种挥发性风味物质成分,包括杂环类化合物、萜烯类、醛类、酸类、醇类、酯类和酮类,这些物质成分的共同作用构成了山核桃独特的风味。其中杂环类化合物、萜烯类化合物和醛化合物类含量较高,是对山核桃整体风味起关键作用的挥发性风味物质。

The volatile Compounds of processed Carya cathayensis extracted with head space solid phase micro- extraction（ HS- SPME）were identified by gas chromatograph- mass spectrometry（ GC -MS）. The HS- SPME ex- traction parameters were optimized by orthogonal experiment as follows ：65 μm PDMS - DVB fiber, extraction temper- ature 60 ~C ,extraction time 30 min. 33 aroma components were identified by GC - MS, including heterocyclics, ter- penes, aldehydes, acids, alcohols, esters and ketones. The combined action of above aroma components determined the unique style of Carya cathayensis. Heterocyclics, terpenes and aldehydes were the major volatile compounds of Carya cathayensis.