SPME等技术在可可提取物上的应用

The SPME Technique in the Application of Cocoa Extract

本文基于气质联用的技术,比对了同时蒸馏萃取、液液萃取、直接进样、固相微萃取及静态顶空5种技术对可可提取物中挥发性成分的影响,通过分析挥发性成分的检出个数及总峰面积来考察比对的结果。5种前处理方式共检出了62种物质,共同检出的物质有6种,同时蒸馏萃取检出23个物质,液液萃取检出20个物质,直接进样检出28个物质,固相微萃取检出32个物质,静态顶空检出30个物质。通过控制单变量实验,考察了萃取温度、取样量、平衡时间、解吸时间等因素,获得了固相微萃取技术在可可提取物上的最优应用条件(称样量2 g加2 mL饱和氯化钾溶液稀释后在70℃的水浴中平衡30 min后上机解吸1 min)。实验结果表明使用多种前处理技术能检出可可提取物中更多的致香物质,可以为下一步应用在各类产品上的调香提供更全面的理论数据。

In this paper,the effects of simultaneous distillation extraction,liquid-liquid extraction,direct injection,solid phase microextraction and static headspace on the volatile components of cocoa extract were compared based on the technology of GC-MS.The results of comparison were investigated by analyzing the number of volatile components detected and the total peak area.A total of 62 substances were detected by 5 pretreatment methods,and 6 substances were detected together.At the same time,23 substances were detected by distillation extraction,20 substances were detected by liquid-liquid extraction,28 substances were detected by direct sampling,32 substances were detected by solid-phase microextraction,and 30 substances were detected by static headspace.The optimal conditions for the application of headspace solid phase microextraction technology on cocoa extract were obtained by controlling the univariate experiment and examining the extraction temperature,sampling amount,equilibrium time and desorption time.The results show that the use of various pretreatment techniques can help to detect more flavoring substances in cocoa extract,which can provide more comprehensive theoretical data for the next application of flavoring in various products.