油炸糯米糕顶空固相微萃取优化及其风味物质分析
Optimization of HS-SPME for fried waxy-rice-cakes and their flavor compounds analysis
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摘要: 自制油炸纯糯米糕,采用单因素实验和正交实验对顶空固相微萃取(HS-SPME)香气成分的条件进行优化,结合气相色谱-质谱(GC-MS)法测定其挥发性风味成分。结果表明,油炸糯米糕风味物质最佳萃取条件为:取1.5 g样品萃取量加入到顶空进样瓶中,使用二乙烯基苯/碳分子筛/聚二甲基硅氧烷(DVB/CAR/PDMS)(50/30μm)萃取头,在60℃条件下萃取80 min;油炸糯米糕中共检测出68种风味物质,其中烃类物质11种,醇类6种,醛类20种,酸类2种,酮类9种,酯类5种,吡嗪类11种,呋喃类2种,苯酚和吡咯啉各1种,其中主要是醛类、吡嗪类和酮类物质,相对含量分别为68.71%、8.36%和7.63%。Abstract: The fried waxy-rice-cakes were made in laboratory. The headspace solid phase micro-extraction ( HS-SPME) condition was decided by single factor experiment and orthogonal array design method, the volatile flavor components were analyzed by gas chromatography-mass spectrometry ( GC-MS) . The results showed that 1.5 g sample was put into a vial and extracted by a DVB/CAR/PDMS ( 50/30 μm) fiber. The optimal SPME conditions was at 60 ℃ for 80 min. 68 kinds of compounds were gained, in which including 11 species of hydrocarbon, 6 alcohols, 20 aldehyde materials, 2 acids, 9 ketones, 5esters, 11 pyrazines, 2 furans, and 1 phenol and 1pyrrole.Aldehyde material, pyrazine and ketones were the mainly components, the relative contents were 68.71%, 8.36% and 7.63% respectively.