气质联用分析复合佐餐调味料的香气变化及保存条件

Analysis of volatile components in compound condiment by HS-SPME-GC-MS and storage conditions

采用顶空固相微萃取(Headspace solid-phase micro-extraction,HS-SPME)和气相色谱-质谱(gas chromatograph-mass spectrometer,GC-MS)联用的方法测定复合佐餐调味料中含有的香气成分,并研究了复合调味料的保存条件。结果表明:复合调味料共含48种挥发性物质,主要以烯类化合物、酯类化合物、醛类化合物、烷类化合物和醇类化合物的形式存在,含量分别为40.94%、15.44%、12.94%、10.68%和10.74%。4℃时复合调味料的贮藏保香效果要优于20℃;鲜样真空包装的香气含量比自封袋包装略有降低。

Headspace solid phase micro-extraction （ HS-SPME） and gas chromatography-mass spectrometry （ GC-MS） were used to analysis the volatile components in compound condiment,and the impact of storage conditions on the aroma of compound condiment were studied. The results showed that there were 48 kinds of volatile components identified in the compound condiment,and mainly existed in the form of vinyl compounds, esters,aldehydes,alkane compounds and alcohols. Total content of the compound condiment were 40.94% , 15.44% ,12.94% ,10.68% ,10.74% respectively. At the storage temperature of 4℃,the compound condiment had better aroma than 20℃. Compared with non-vacuum packaging,the contents of fresh compound condiment’s aroma were decreased slightly under vacuum packaging.