顶空固相微萃取-气相色谱-质谱法测定内蒙酥油风味物质

Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry

摘要: 应用顶空固相微萃取与气相色谱-质谱联用技术测定内蒙酥油中的风味物质,考察了萃取头类型、萃取温度对酥油风味物质萃取效果的影响。优化的最佳顶空固相微萃取条件为:采用65μm PDMS/DVB吸附头,80℃条件下吸附30min,共检出22种挥发性物质,其中酮类5种、酸类2种、酯类5种、醛类5种及其他物质5种。SPME-GC/MS为酥油风味物质的研究提供了新的参考方法。

Abstract: An HS-SPME coupled with GC-MS method was developed and applied for the determination of flavor compounds in ghee from Inner Mongolia. The effect of SPME fiber type, extraction temperature on the extraction of flavor compounds were evaluated. The optimal SPME extraction parameters were determined as follows:samples were extracted by 65μm PDMS/DVB fiber for 30 min at 80℃. Totally 22 compounds were identified and determined. These compounds included 5 ketones, 2 acids, 3 esters, 5 aldehydes and other 5 compounds. This study indicated that the HS-SPME coupled with GC-MS method was suitable for the quantitative analysis of ghee from Inner Mongolia.