顶空固相微萃取气质联用测定鸡蛋黄香气成分

Study on Determination of Aroma Components of Egg Yolk by Headspace Solid-phase Micro-extraction Coupled with Gas Chromatography-Mass Spectrometer

鉴于市场上鸡蛋香精所占比例的增大,对鸡蛋香气成分的研究需求增大,采用顶空固相微萃取气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS法测定煮制15 min、冷却10 min熟蛋黄的挥发性香气成分。以有效峰个数为指标,以添加鸡蛋样品的质量、萃取时间、萃取温度为因素,应用单因素试验及响应面设计试验,优化萃取吸附工艺。结果表明最佳萃取工艺条件为:鸡蛋黄添加量3 g,萃取时间43 min,萃取温度69℃时萃取出的鸡蛋挥发性香气成分最多,效果最好。综上,顶空固相微萃取GC-MS可以作为一种简单、快速检测鸡蛋的有效且高效的方法,此方法的深入仍需进一步研究。

With the increase of the proportion of egg flavor on the market, the demand for egg aroma compo-nents research is rising. The volatile aroma components of cooked egg yolk were detected by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometer（GC-MS） method after cooked for 15 min, cooled for 10 min. Taking the number of effective peaks as the index, the quality of the egg samples, the extraction time and the extraction temperature were taken as factors. The single factor experiment and the re-sponse surface design experiment were used to optimize the extraction and adsorption process. The results showed that the optimum extraction conditions were as follows： the addition of egg yolk 3 g , extraction time 43 min, extraction temperature 69℃. In summary, headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometer can be used as an efficient method for the rapid detection of the volatile gas of eggs yolk. This method still needs further study.