加纳可可脂与可可液块中挥发性成分分析

采用吹扫捕集法对加纳可可脂与加纳可可液块中的挥发性成分进行提取,利用气相色谱-质谱联用法对挥发性成分定性分析,共检测到50种成分,包括醛类、酸类、醇类、酯类、吡嗪类、酮类、硫醚类、烯醛类、呋喃类、吡咯类等成分。其中加纳可可脂中共检测到44种成分,加纳可可液块中共检测到40种成分。采用内标法对加纳可可脂和加纳可可液块中的挥发性成分含量进行半定量分析,结果表明,各类成分在加纳可可脂中都具有较高的含量,酸类(乙酸、3-甲基丁酸)、醛类(2-甲基丙醛、3-甲基丁醛)、吡嗪类(三甲基吡嗪、四甲基吡嗪、2,5/6-二甲基吡嗪)等物质的含量尤为突出。

Analysis of Volatile Compounds in Ghana Cocoa Butter and Cocoa Mass

Purge and trap (P&T) was used to extract volatile compounds in Ghana cocoa butter and cocoa mass and gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds. Fifty compounds were identified, which were aldehydes, acids, alcohols, esters, pyrazines, ketones, thioethers, olefinic aldehydes, furans,pyrroles, and so on. Cocoa butter had 44 compounds while cocoa mass had 40 compounds. The volatile compounds contents in cocoa butter and cocoa mass were analyzed using the semi-quantitative method by adding the internal standard. The results showed that most compounds had higher levels in the cocoa butter, while the contents of acids(acetic acid,3-methylbutanoic acid), aldehydes (2-methylpropanal,3-methylbutanal ), and aldehydespyrazines (trimethylpyrazine, tetramethylpyrazine, 2,5/6-dimethylpyrazine) were particularly prominent.