基于ATR-FTIR及气质联用技术对可可提取物的研究

Based on ATR-FTIR Study of Cocoa Extract and GC/MS

本研究使用红外光谱技术及GC/MS技术对5种不同类型的可可提取物进行相似度的分析,中国2号可可提取物与英国1号提取物红外光谱相似度达到98.76%,中国1号可可提取物与英国2号可可提取物相似度达到73.43%。5种类型可可提取物共鉴定出48种香气成分,英国1号鉴定出25种,英国2号鉴定出20种,美国1号鉴定出28种,中国1号鉴定出22种,中国2号鉴定出25种。对5种类型可可提取物所鉴定出的香气成分进行主成分分析,可以把中国1号可可提取物与英国2号可可提取物归为一类,把中国2号可可提取物、英国1号可可提取物及美国1号可可提取物归为另一类。通过GC/MS技术结合主成分分析可以对不同类型的可可提取物进行区分,对比传统感官风味评价更具优势,本研究可以为香精产品中原料的替换提供一定的理论依据。

This study used infrared spectroscopy and GC/MS technology to analyze the similarity of five different types of cocoa extracts.The similarity between the infrared spectra of Chinese No.2 cocoa extract and British No.1 cocoa extract reached 98.76%,while the similarity between Chinese No.1 cocoa extract and British No.2 cocoa extract reached 73.43%.A total of 48 aroma components were identified from 5 types of cocoa extracts,including 25 from UK 1,20 from UK 2,28 from US 1,22 from China 1,and 25 from China 2.By conducting principal component analysis on the aroma components identified from five types of cocoa extracts,the Chinese No.1 cocoa extract and the British No.2 cocoa extract can be classified into one group,while the Chinese No.2 cocoa extract,the British No.1 cocoa extract,and the American No.1 cocoa extract can be classified into another group.Different types of cocoa extracts can be distinguished by GC/MS technology combined with principal component analysis,which is more advantageous than traditional sensory flavor evaluation.This study can provide a theoretical basis for the replacement of raw materials in essence products.