甜面酱质量浓度对挥发性成分分析的影响

Influence on Volatile Components Analysis of Sweet Flour Paste Extracted with Different Mass Concentration

采用顶空固相微萃取(HS-SPME)与气质联用(GC-MS)相结合对甜面酱中挥发性成分进行了初步分析,比较了五种质量浓度(甜面酱样品添加量分别为2g、3g、4g、5g、6g,相对应的质量浓度分别为0.33g/mL、0.5g/mL、0.67g/mL、0.83g/mL、1g/mL)对甜面酱挥发性成分的萃取效果和特点。结果表明,在相同实验条件下,质量浓度为0.67g/mL(样品添加量为4g)时萃取到的色谱总峰面积和化合物种类最多,且在对其它类化合物(杂环类)的分析方面占据绝对优势。

The volatile components of sweet flour paste are analyzed initially by the combination of headspace solid-phase （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. Extraction effects and characteristics of sweet flour paste volatile components with five different mass concentration （ sample additives of sweet flour paste are 2 g, 3 g, 4 g, 5 g, 6 g respectively, the corresponding mass concentration are 0. 33 g/ml, 0. 50 g/ml, 0. 67 g/ml, 0. 83 g/ml, 1 g/ml） are compared. The results indicate, under the same experiment conditions, the volatile components of sweet flour paste extracted with 0. 67g/ml have the maximum chromatography total peak area and types of compounds. It suggested that the 0. 67g/ml is the most suitable mass concentration for extracting volatile components in sweet flour paste, and it has absolute advantage in extracting and analyzing other compounds （heterocyclic）.