摘要
以常见的食品腐败菌——炭黑曲霉为研究对象,采用固相微萃取-气相色谱-质谱联用方法(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)对炭黑曲霉生长过程中挥发性成分进行提取与分析,考察萃取头、萃取温度和萃取时间对分析结果的影响,得到优化的固相微萃取条件为选用50/30?μm?DVB/CAR/PDMS萃取头、萃取温度60℃、萃取时间60 min。在优化条件下分析炭黑曲霉挥发性物质,结果共鉴定出32种挥发性物质,其中1种醛类物质、1种酮类物质、2种醇类物质、6种酯类物质、10种半萜烯类物质、11种烃类物以及1种环化二缩酸酐物质。结合这些挥发性物质所具有的感官特性,可发现炭黑曲霉中蘑菇味、化学烃味较为明显。
The aim of this work was to determine the optimal conditions for the analysis of microbial volatile organic compounds（MVOCs） from the common food spoilage fungus Aspergillus carbonarius. The volatile compounds were extracted by solid phase microextraction（SPME） and detected by gas chromatography-mass spectrometry（GC-MS）.The influences of extraction fiber, time and temperature were examined. The optimized conditions for SPME were determined as follows： 60 min of extraction at 60 ℃ with 50/30 μm DVB/CAR/PDMS extraction fiber. Under these conditions, 32 MVOCs including 1 aldehyde, 1 ketone, 2 alcohols, 6 esters, 10 sesquiterpenes, 11 hydrocarbons and 1 cyclic dicarboxylic anhydride were detected. Based on the sensory characteristics of these MVOCs, A. carbonarius showed outstanding mushroom-like and hydrocarbon odor.
作者
李梦华
王国义
张晓旭
张磊
程湛
马丽艳
李景明
LI Menghua;WANG Guoyi;ZHANG Xiaoxu;ZHANG Lei;CHENG Zhan;MA Liyan;LI Jingming(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;School of Logistics, Beijing Wuzi University, Beijing 101149, China;College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;Management Department of Scientific Research, Xinjiang Agricultural University, Urumqi 830091, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第10期318-325,共8页
Food Science
基金
国家自然科学基金面上项目(31471656)
关键词
固相微萃取
气相色谱-质谱
炭黑曲霉
挥发性物质
感官特性
solid phase microextraction （SPME）
gas chromatography-mass spectrometry （GC-MS）
Aspergillus carbonarius
microbial volatile organic compounds
sensory characteristics
