SPME-GC-MS联用技术分析酸水解玉米蛋白粉中的挥发性物质

Analysis of Volatile Compounds in Hydrolyzed Corn Protein Powder by Solid Phase Micro-Extraction and Gas Chromatography-Mass Spectrometry

采用固相微萃取-气相色谱-质谱联用技术对酸水解玉米蛋白粉中的挥发性物质进行分析,并优化固相微萃取条件。结果表明,最优固相微萃取条件为:65μm聚二甲基硅氧烷/二乙基苯萃取头、2.0 g酸水解玉米蛋白粉、5 m L纯水、2.0 g氯化钠置于萃取瓶中,萃取温度60℃、萃取时间30 min。采用气相色谱-质谱联用仪对样品中挥发性物质进行鉴定,共分离出50种化合物,其中醛类、芳香族类、含硫类、有机酸类、吡嗪类、呋喃类、吡咯类对风味贡献较大。

The volatile substances in hydrolyzed corn protein powder were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS), and the SPME conditions were optimized. The extraction and separation were achieved by using a 65 μm PDMS/DVB solid-phase micro-extraction fiber, putting 2.0 g of acid hydrolyzed corn protein powder, 5 m L of pure water and 2.0 g of Na Cl in an extraction bottle, setting extraction temperature at 60 ℃, and extracting for 30 min. By using GC-MS to identify the volatile flavor substances in the sample, a total of 50 compounds were isolated and identified to be aldehydes, aromatic compounds, sulfur compounds, organic acids, pyrazine, furan and pyrrole, which largely contributedto the flavor.