酵子馒头挥发性物质收集方法比较

Comparison of Collection Methods of Volatile Components of Jiaozi Chinese Steamed Bread

探索酵子馒头挥发性物质的收集方法。根据吹扫捕集法、真空吸收法、同时蒸馏萃取法的工作原理,自主设计实验装置,并对3种方法收集酵子馒头挥发性物质的运行参数进行研究。经过优化后发现,吹扫捕集法和真空吸收法的最佳运行参数一致,具体为:吸收液为正己烷,运行温度为20℃,吸收时间为40min,前两个吸收瓶中吸收剂合并作为后续组分分析的样品。同时蒸馏萃取法选择无水乙醚作为萃取液,萃取液体积为80mL,蒸馏时间为50min。比较3种萃取方法收集挥发性物质的数量与含量后发现,同时蒸馏萃取法收集的挥发性物质较其他两种方法多,收集挥发性物质数量达到34种。鉴于3种萃取方法对不同沸点的挥发性物质收集效果不同,故收集馒头挥发性物质时仍需3种方法配合,并进行更准确的挥发性组分分析。此研究结果可为酵子馒头挥发性物质的定性与定量分析提供一套收集效果较好的技术方案。

A suitable technical scheme for collecting volatile substances from Jiaozi Chinese steamed bread was studied.According to the operational principle of purge and trap(PT)method,vacuum extraction(VE)method and simultaneous distillation extraction(SDE)method,the three experimental devices were designed independently,and the operation parameters of three methods were studied.After optimization,the results showed that the optimal operating parameters of purge and trap and vacuum absorption methods were the same.The operating parameters were as follows:the extraction liquid was n-hexane,the operation temperature was 20℃,and the extraction time was 40 min,the extraction liquid in the first two extraction bottles were merged as samples for follow-up component analysis.In simultaneous distillation extraction method,anhydrous ether was chosen as the extraction liquid,the volume of the extraction liquid was 80 mL and the distillation time was 50 min.Comparing the quantities and contents of volatile substances collected by three extraction methods,it was found that SDE collected more volatile substances than the other two methods,and the kinds of volatile substances collected by SDE reached 34.Considering that the three extraction methods have different effects on the collection of volatile substances with different boiling points,the cooperation of the three methods was still required for the collection of volatile substances,and the accurate analysis of volatile components would be needed.The study could provide an excellent pretreatment scheme for the qualitative and quantitative analysis of volatile composition in Jiaozi Chinese steamed bread.