基于微池顶空法萃取咖啡挥发性成分分析

Analysis of Volatile Components in Coffee Extraction by Micropool Headspace Method

以云南省小粒咖啡为原料,采用微池顶空萃取法,结合气相色谱-质谱联用仪(GC-MS),探究了适合咖啡挥发性成分研究的快速分析方法,构建了基于GC-MS联用仪分析鉴定咖啡挥发性成分的微池顶空萃取技术。结果表明:在固液比1 g∶25 mL,萃取时间60 min,萃取温度65℃的条件下,以乙酸乙酯为萃取剂,采用该方法从云南小粒咖啡中检测出68种挥发性成分,其中主要的挥发性成分为2,2′-亚甲基[6-(1,1-二甲基乙基-4-甲基]苯酚(27.65%)、2-呋喃甲醇(21.93%)、9-十八烯酸酰胺(Z)(6.90%)。对检测出的挥发性成分进行分类,共包括吡嗪类、吡咯类、吡啶类、呋喃类、烯烃类、芳香类、酰胺类、醇类、酮类、酚类、醚类、醛类等13类化合物。

Based on the region of small grain of coffee in Yunnan province as raw material,adopting micro pool headspace extraction combined with gas chromatography/mass spectrometry(GC-MS),the research explored suitable for quick analysis methods of the study on volatile component,construct the analysis methed of GC-MS instrument identification of coffee micro pool headspace extraction technology of volatile components.The results show that the best extraction conditions was solid-liquid ratio of 1 g∶25 mL,extraction time of 60min,extraction temperature of 65℃,using ethyl acetate as extraction agent,by which the 68 volatile compounds were detected from coffee,and the main volatile compounds were 2,2′-methylene[6-(1,1-dimethylethyl-4-methyl]phenol(27.65%),2-furfuryl alcohol(21.93%),9-octadecenoamide(Z)(6.90%).The volatile substances detected were classified,including pyrazines,pyrrole,pyridine,furans,alkenes,aromatics,amides,alcohols,ketones,phenols,ethers,aldehydes and other compounds.