GC-MS定量分析传统小麦酱中的挥发性成分

Volatile Component Analysis of Traditional Fermented Flour Paste by GC-MS

采用同时蒸馏萃取和气-质联用技术,对传统小麦酱中的挥发性成分进行提取、定性和定量分析。分析结果通过计算机联机检索,结合计算的保留指数和对照标准品,确定所含化合物的种类,采用面积归一化法确定相对含量,采用内标法确定在传统小麦酱中的含量。共鉴定出113种化合物,占色谱流出组分总量的95.368%,在传统小麦酱中的含量为263.049μg/g,包括醛类10种(11.862μg/g)、酯类25种(6.955μg/g)、酸类20种(140.596μg/g)、烃类14种(1.934μg/g)、醇类9种(5.666μg/g)、杂环类化合物19种(53.938μg/g)、酮类7种(1.406μg/g),其他化合物9种(40.692μg/g)。

The volatile composition of traditional fermented flour paste was analyzed by simultaneous distillation extraction （SDE） and gas chromatography and mass spectrometry （GC-MS）. The volatile compounds separated from traditional fermented flour paste were identified by comparing their retention indices with those of reference compounds. Their relative contents were determined by peak area normalization method and their contents in traditional fermented flour paste were measured by internal standard method. A total of 113 compounds were identified accounting for 95.368% of the total peak area. Their total content in traditional fermented flour paste was 263.049 μg/g. These compounds included 10 aldehydes （11.862 μg/g）, 25 esters （6.955 μg/g）, 20 acids （140.596 μg/g）, 14 hydrocarbons （1.934 μg/g）, 9 alcohols （5.666 μg/g）, 19 heterocycles （53.938 μg/g）, 7 ketones （1.406μg/g） and 9 other compounds （40.692 μg/g）.