| 自制吸附萃取搅拌棒结合气相色谱嗅觉计、
气质联用仪分析肉味香精呈香组分 |
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| 引用本文： | 邓莉,邢海鹏,郝学财,刘娜,郭聪.自制吸附萃取搅拌棒结合气相色谱嗅觉计、
气质联用仪分析肉味香精呈香组分[J].北京工商大学学报(自然科学版),2010,28(5):6-12. |
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| 作者姓名： | 邓莉 邢海鹏 郝学财 刘娜 郭聪 |
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| 作者单位： | 天津春发食品配料有限公司,研发中心,天津,300300 |
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| 摘 要： | 采用自制吸附萃取搅拌棒对肉味香精呈香组分进行提取,利用热脱附仪进样,结合气相色谱嗅觉计联用(GC/O)、气质联用(GC/MS)双重定性方式,令组分富集率更高,且检测结果可以更加真实、客观地反映出香精的香气组成;为高级香精的调配及仿香工作提供重要依据.实验仪器采用在色谱柱出口安装"石英三通"进行1∶1分流,样品被同时引入质谱和嗅觉计,避免了单一定性方法存在的不足.其中,两种方法共同检出的物质31种,仅GC/O检出的物质24种,仅GC/MS检出的物质26种.
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| 关 键 词： | 搅拌棒吸附萃取 热脱附仪(TD) 气相色谱嗅觉计联用 气质联用 肉味香精 呈香组分 |
IDENTIFICATION OF VOLATILE MEAT FLAVOR
COMPONENTS USING SBSE COMBINED WITH
GC/O AND GC/MS |
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| DENG Li,XING Hai-peng,HAO Xue-cai,LIU Na and GUO Cong.IDENTIFICATION OF VOLATILE MEAT FLAVOR
COMPONENTS USING SBSE COMBINED WITH
GC/O AND GC/MS[J].Journal of Beijing Technology and Business University:Natural Science Edition,2010,28(5):6-12. |
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| Authors: | DENG Li XING Hai-peng HAO Xue-cai LIU Na and GUO Cong |
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| Institution: | DENG Li,XING Hai-peng,HAO Xue-cai,LIU Na,GUO Cong(R&D Center of Tianjin Chunfa Food Ingredients Co Ltd,Tianjin,300300,China) |
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| Abstract: | Meat flavor aroma components were extracted with stir bar sorptive extraction(SBSE) made by ourselves.The sample was injected by thermal desorber(TD) and identified by the cooperation of gas chromatography/olfactory(GC/O) and gas chromatography/mass spectrometry(GC/MS),which could reflect the composition of flavor more truely and objectively.Quartz three-way pipe was installed at the exit of column to bring sample(1:1) to spectrometry and olfactory at the same time,which avoided the disadvantage of using on... |
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| Keywords: | stir bar sorptive extraction(SBSE) thermal desorber(TD) GC/O GC/MS meat flavor aroma component |
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