顶空-固相微萃取-气质联用法分析腌制麻竹笋挥发性成分-河南农业科学.pdf

※分析检测 食品科学 2013, Vol.34, No.18 193 顶空-固相微萃取-气质联用法分析 腌制麻竹笋挥发性成分 1,2 1 1 1 1,2,* 郑 炯 ，宋家芯，陈光静，林 茂 ，阚建全 (1.西南大学食品科学学院，重庆 400715 ； 2.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 400715) 摘  要：采用顶空- 固相微萃取-气质联用法对腌制麻竹笋的挥发性成分进行分析，并比较了50/30μm DVB/CAR/ PDMS萃取头和75μm CAR/PDMS萃取头对腌制麻竹笋的挥发性成分的萃取差异。结果表明：从腌制麻竹笋中共鉴 定出57种挥发性物质，主要包括20种醛类、5种酮类、11种醇类、3种酸类、4种酯类、2种酚类、6种芳香烃类、6 种其他类，其中主要的挥发性成分有4- 甲基-苯酚、苯酚、苯甲醛、己醛、壬醛、2-庚烯醛、2,3-丁二醇、1-辛烯-3- 醇、芳樟醇、乙酸、柠檬烯、环庚烷腈等。50/30μm DVB/CAR/PDMS萃取头比75μm CAR/PDMS萃取头多鉴定出12 种挥发性成分，包括醛类2种、酮类1种、酸类2种、酯类3种、芳香烃类4种。 关键词：腌制麻竹笋；顶空- 固相微萃取；气相色谱-质谱联用；挥发性成分 Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS 1,2 1 1 1 1,2,* ZHENG Jiong ，SONG Jia-xin ，CHEN Guang-jing ，LIN Mao ，KAN Jian-quan (1. College of Food Science, Southwest University, Chongqing 400715, China；2. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China) Abstract ：The volatile compounds of pickled Ma bamboo shoots were analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with GC-MS. The extraction efficiencies of 50/30 μm DVB/CAR/PDMS SPME fiber and 75 μm CAR/PDMS SPME fiber were compared for volatile compounds from pickled Ma bamboo shoots. Results indicated that 57 volatile compounds including 20 aldehydes, 5 ketones, 11 alcohols, 3 acids, 4 esters, 2 phenolic compounds, 6 aromatic hydrocarbons and 6 others were identified. The major vo