摘要
采用超声溶剂萃取、同时蒸馏萃取、固相微萃取3种方法对会东块菌香气进行提取后,用气相色谱-质谱联用(GC-MS)法结合计算机检索对其进行成分分析和鉴定。结果表明:采用超声溶剂萃取法的萃取物中共分离出80个峰,鉴定出65种化合物,占总组分的93.59%;用同时蒸馏萃取法的萃取物中共分离出了91个峰,鉴定出了67种化合物,占总组分的90.45%;用固相微萃取法的萃取物中共分离出64个峰,鉴定出50种化合物,占总组分的75.15%;综合比较,采用3种方法共分离鉴定出142种香气物质,其中主要香气物质23种,3种提取方法中同时蒸馏萃取法效果最优。
Three different sample pretreatment methods,namely ultrasonic-assisted solvent extraction（UASE）,simultaneous distillation and extraction（SDE）,solid-phase micro-extraction（SPME）were used to analyze the composition of aroma compounds of Tuber huidongense by GC-MS.USAE extraction resulted in 80 separated peaks,of which 67 were identified,accounting for 93.59%of the total extract.The number of separated peaks in SDE-derived extract was 97,including 67 identified compounds, representing 90.45%of the total extract.A total of 64 peaks were separated in the chromatogram of SPME-derived extract and 50 of them were identified,accounting for 75.15%of the total extract.The total number of aroma compounds extracted by the three methods was 142,including 23 major aroma compounds.Overall,SDE was the best method among them.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第8期281-285,共5页
Food Science
