顶空固相微萃取气-质联用研究贵州常用卤味料挥发性成分

Study on volatile compounds in common braised food materials of Guizhou by SPME and GC-MS determintation

采用顶空固相微萃取(SPME)结合气相色谱-质谱联用(GC-MS)对贵州3种常用卤味料挥发性物质进行分析检测。结果表明:3种卤味料均检测出烃、醇、醚、醛、酮等多种挥发性物质。其中,卤味膏Ⅰ共检测出63种挥发性物质;卤味膏Ⅱ共检测出挥发性物质68种;卤粉挥发性成分有60种。3种样品相同的成分有12种,茴香脑均是含量最高的成分,因此3种样品的主体风味相似,此外3种样品均含一些中药成分,所以都具有一定的药效功能;但样品中各组分相对含量有一定的差异,同时卤味膏Ⅰ还含有31种独有组分,卤味膏Ⅱ和卤粉分别含有39种和36种,因此,不同的卤味料风味都存在一定的差异性,各有特色。

The volatile components in three common braised food materials of Guizhou were extracted by headspace solid-phase micro-extraction（HS-SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）.The results showed that including the identification of volatile hydrocarbons,alcohols,ether,aldehydes,ketones,a variety of compounds.63volatile components were found in braised food materialⅠ.68volatile components were found in braised food material Ⅱ.60 volatile components were found in braised food powder material.Ⅰ and Ⅱ and powder material sam-ples contained 12volatile components in common and therefore had similar aroma characteristics.In addition,there were some Chinese herbal medicinal ingredients in three samples,so they had part of function of medicine.But some difference in each contents of the volatile components to the three samples,and 31,39,36components were exclusive toⅠ,Ⅱand powder samples,respectively.In conclusion,the volatile components in braised food materials are different.