利用SDE-GC-MS分析宜宾芽菜中挥发性风味物质的研究

Analysis of Volatile Flavor Components in Yibin Sprouts by SDE-GC-MS

采用同时蒸馏萃取技术(SDE)对宜宾老坛芽菜中的挥发性风味物质进行提取,优化蒸馏萃取条件,并用气相色谱-质谱联用技术(GC-MS)对其风味物质进行分析检测。结果表明:在蒸馏萃取溶剂为二氯甲烷、蒸馏萃取时间2.5h和萃取温度55℃的条件下,宜宾芽菜中风味物质提取效果最好。芽菜样品中共检测出28种挥发性风味物质。

The volatile flavor components in Yibin old-altar sprouts are extracted with simultaneous distillation and extraction （SDE）,the distillation and extraction conditions are optimized and the flavor components are analyzed by gas chromatography-mass spectrometry （GC-MS）.The results show that the distillation and extraction solvent is methylene chloride,distillation and extraction time is 2.5 h,and extraction temperature is 55 ℃,the extraction effect is the best.There are 28 kinds of volatile flavor components detected in sprouts samples.