固相萃取-气质法测定超高压处理泡菜风味物质

The Determination of Favor Compounds in Pickles by Ultra High Pressure by SPME-GC-MS

泡萝卜经超高压处理后,运用固相萃取和气相-质谱联用仪对其风味进行测定,研究不同超高压时间、不同超高压压力处理对泡萝卜风味物质的影响。测定结果显示,超高压作用后的泡萝卜能够检测出好多风味成分,如烷烃类、酚类、醇类及酮类等。这些风味物质受超高压作用的时间与压力影响不同。一般随着超高压作用时间延长和作用压力提高,主要风味物质受到破坏或者含量下降。由此可见,250 MPa超高压处理10 min的泡萝卜检测出的风味物质的种类及相对含量比其他压力与时间处理检测出的风味物质种类及相对含量要多得多,超高压处理压力与时间对风味物质影响较大,需要掌控好处理压力及时间。

The flavor of pickled radish was measured by solid phase extraction(SPE)and gas phase mass spectrometry(GMS).The effects of different ultrahigh pressure treatments and ultrahigh pressure treatments on the flavor of pickled radish were studied.The results showed that many flavor components,such as alkanes,phenols,alcohols and ketones,could be detected in the pickled radish under ultra-high pressure.The time and pressure of these flavor substances were different.Generally,with the extension of ultra high pressure and the increase of pressure,themain flavor substances were broken or the content decreased.It could be seen that the varieties and relative contents of flavor substances detected in pickled radish treated with 250 MPa ultra-high pressure for 10 min were much more than those detected in other pressure and time treatments.The pressure and time of ultra-high pressure treatment had a great influence on flavor substances,so it was necessary to control the processing pressure and time well.