全二维气相色谱-飞行时间质谱法分析肉味香精挥发性风味成分

Analysis of Volatile Compounds of Meat Flavor Essence Through Two Comprehensive Dimensional Gas Chromatography-time of Flight Mass Spectrometry

为明确肉味香精的风味组成和特征风味成分,并为其品质评价及掺伪鉴别提供信息,采用固相微萃取结合全二维气相色谱-飞行时间质谱分析肉味香精的中的顶空挥发性成分。结果表明,最适的萃取条件为:用50/30μm CAR/PDMS/DVB萃取头,在60℃温度下萃取30 min。此条件下萃取该肉味香精中的挥发性成分,共有167个化合物通过全二维气相色谱-飞行时间质谱分析得到鉴定,分别为酯类20种,醇类32种,酮类25种,醚类8种,醛类32种,杂环类26种,烃类24种,其中对肉味香精风味贡献较大的是醛类、杂环类物质及各类物质中的含硫化合物,它们是形成该肉味香精特征风味的主要成分。此外,全二维气相色谱-飞行时间质谱法具有的高分辨率、高灵敏度和高峰容量的特性,使分离鉴定肉味香精这类复杂食品基质样品的风味成分、深入表征其风味特征成为可能。本研究为肉味香精及同类产品的挥发性成分的研究、品质及安全性评价等提供了研究方法和科学依据。

In order to determine flavor composition and characteristic flavor components of meat flavor essence and provide further information for evaluating its quality,solid phase micro-extraction（ SPME） combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry（ GC × GC-TOFMS） was used to analyze the volatile headspace compounds in meat flavor essence. Firstly,the effects of the SPME fiber type,extracting temperature and time on the extraction efficiency were investigated and the optimal parameters were established as extracting with a50 /30 μm CAR / PDMS / DVB coated fiber at 60℃ for 30 min. Totally 167 volatile compounds in meat flavor were tentatively identified with GC × GC-TOFMS,in which including 20 esters,32 alcohols,25 ketones,8 ethers,32 aldehydes,26 heterocyclic compounds and 24 hydrocarbons. Aldehydes,heterocyclic compounds and sulfur compounds were considered to be the most important odor-active constitutes in meat flavor,according to their flavor characteristics.Moreover,the resolution and sensitivity of GC × GC-TOFMS enabled the separation and identification of a higher number of volatile compounds compared to GC-MS,allowing a deeper flavor characterization of complex such food sample as meat flavor. This study provides a method and theoretical foundation for analysis and evaluates the volatile compounds in meat flavor essence and other kind of food matrix.