香稻香气特征化合物2–乙酰基–1–吡咯啉测定方法的建立

A method on determination the 2–acetyl–1–pyrroline of aromatic rice

建立了一种利用顶空固相微萃取–气相色谱法（HS–SPME–GC）检测香稻香味特征化合物2–乙酰基–1–吡咯啉（2–acetyl–1–Pyrroline,2–AP）的方法。在合成2–AP标准物质的基础上,通过正交试验得到最佳萃取条件为萃取温度60℃、萃取时间45 min。在最佳萃取条件下,该检测方法的线性范围为0.5~4.0μg/g,相对标准偏差≤8.54%,回收率为96.3%~103.5%,检出限为0.045 5μg/g,定量限为0.152μg/g。利用该方法测定6种不同香稻大米2–AP的含量,结果表明,该方法能有效地检测香米的2–AP含量。

A method for determination 2–acetyl–1–pyrroline（2–AP）, an odorant compound impacting the flavor of aromatic rice, was developed by using the approach of headspace solid-phase micro extraction（HS–SPME） combined with gas chromatography（GC）. The condition with SPME were optimized by orthogonal experiments（two factors and five levels）, and the certified reference material was synthesized. On the basis of tests, the optimal condition for 2–AP extraction was in temperature of 60 ℃ for 45 minutes. In these condition, the concentration range of good linear relationship was from 0.5 to 4 μg/g with relative standard deviations below 8.54% and recovery ranged from 96.3% to 103.5%. The limit of detection and quantification were 0.045 5 μg/g and 0.152 μg/g, respectively. The result proved that the method was suitable for 2–AP determination after tested in 6 various kinds of aromatic rice species.