论文部分内容阅读
以番茄为试材,利用固相微萃取(SPME)气相色谱-质谱(GC/MS)联用技术分析番茄香气组分,探讨了萃取头、萃取温度、萃取时间、装样率、盐离子浓度(NaCl)和解析时间等条件对分析结果的影响。结果表明:番茄的SPME-GC/MS最优萃取方法为装样率50%,NaCl质量浓度为0.30g·mL~(-1),CAR/PDMS(75μm)萃取头在50℃下萃取40min后,高温解析3min,在此试验条件下,利用顶空固相微萃取可以从试验用的番茄中萃取到75种香气成分(匹配率800以上),其中包括醇类21种、醛类24种、酮类11种、酯类10种、呋喃类3种、酚类2种、其它类4种。
The tomato aroma components were analyzed by solid phase microextraction (SPME) combined with gas chromatography - mass spectrometry (GC / MS). The effects of extraction head, extraction temperature, extraction time, sample loading rate, (NaCl) and analytical conditions such as the impact of the analysis of the results. The results showed that the optimal extraction method for tomato by SPME-GC / MS was as follows: loading rate was 50%, NaCl concentration was 0.30 g · mL -1, CAR / PDMS (75 μm) extraction head was extracted at 50 ℃ for 40 min , High-temperature analysis 3min, under this experimental conditions, the headspace SPME can be extracted from the test of tomato to 75 kinds of aroma components (matching rate of 800 or more), including 21 alcohols, 24 aldehydes, 11 kinds of ketones, 10 kinds of esters, 3 kinds of furans, 2 kinds of phenols and 4 kinds of other kinds.