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中国精品科技期刊2020

天然苹果香精成分含量测定方法的优化

天然苹果香精成分含量测定方法的优化[J]. 食品工业科技, 2012, (17): 307-312. DOI: 10.13386/j.issn1002-0306.2012.17.046
引用本文: 天然苹果香精成分含量测定方法的优化[J]. 食品工业科技, 2012, (17): 307-312. DOI: 10.13386/j.issn1002-0306.2012.17.046
Method optimization of content determination of the main components in natural apple essence[J]. Science and Technology of Food Industry, 2012, (17): 307-312. DOI: 10.13386/j.issn1002-0306.2012.17.046
Citation: Method optimization of content determination of the main components in natural apple essence[J]. Science and Technology of Food Industry, 2012, (17): 307-312. DOI: 10.13386/j.issn1002-0306.2012.17.046

天然苹果香精成分含量测定方法的优化

基金项目: 

农业部CARS-28苹果产业技术体系;

详细信息
  • 中图分类号: TS207.3

Method optimization of content determination of the main components in natural apple essence

  • 摘要: 【目的】建立了天然苹果香精中14种主要成分顶空固相微萃取法(HS-SPME)及气相色谱及质谱联用(GC-MS)含量测定的方法。【方法】通过单因素及响应曲面法实验确定HS-SPME最佳条件;通过内标标准法建立标准曲线,并测定香精成分。【结果】最佳的HS-SPME条件是85μmPA萃取头、香精体积2mL、40℃萃取温度、NaCl浓度0.4g/mL、萃取时间30min。标准曲线测定苹果香精含量中精密度实验RSD1.20%~3.60%,重复性实验RSD3.17%~8.86%,标准品回收率93.44%~107.42%。【结论】HS-SPME/GC-MS结合内标标准法测定有较好的准确性、精密度、重复性,能够有效测定苹果香精中成分含量。 
    Abstract: [Objective]Established the method to determine the contents of 14 main compounds in natural apple essence using Head Space-Solid Phase Microextraction, and gas chromatography mass spectrometry.[Method] The optimal HS-SPME condition was obtained through single factor and surface response design experiments.Standard curve was established by internal standard method to determine compounds'contents.[Result]The optimal conditions for HS-SPME were 85μm PA fiber, 2mL natural apple essence, 40℃ water bath, 0.4g/mL NaCl, 30min of extracting time.Results of content determination of compounds experiments:the precision experiment results RSD was 1.20%~3.60%;the repeatability experiment results RSD was 3.17%~8.86%;the recovery of chemical standards was 93.44%~107.42%.[Conclusion]The method of HS-SPME/GC-MS coupled with internal standard curve provides high accuracy, precision, repeatability, was effective for content determination for compounds in apple essence.
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出版历程
  • 收稿日期:  2012-02-29

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