饲料香味剂的挥发性成分GC-MS分析研究

GC-MS Analysis of Volatile Components of Feed Flavor

分别采用顶空进样器和二氯甲烷作为溶剂的固液萃取法提取饲料香味剂中的挥发性成分,再由气相色谱-质谱联用(GC-MS)对挥发性成分进行鉴定。对比两种提取方法所得到的结果差异。结果表明,对于同一种香味剂顶空分析法对于低沸点部分的成分效果更理想,而二氯甲烷萃取法对于高沸点部分的成分分析效果更好。

Respectively headspace sampler and methylene chloride as a solvent to extract the solid-liquid ex- traction of volatile flavor of feed ingredients, then by gas chromatography-mass spectrometry （GC-MS） for volatile components were identified. The results obtained by comparison of the two methods of extracting the difference. The results showed that the effects of low-boiling fraction were better by the headspace analysis method of the same kind flavor. However, the high-boiling component analysis results were better by the method of extracting with dichloro- methane.