摘要
为了分析不同方法萃取苦荞样品中挥发性物质的差异,采用同时蒸馏萃取法(SDE)和固相微萃取法(SPME)提取苦荞样品中的挥发性成分,用气相色谱-质谱联用(GC-MS)技术定性鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析。同时蒸馏萃取-气谱-质谱法(SDE-GC-MS)分析出23种挥发性成分,固相微萃取-气相色谱-质谱法(SPME-GC-MS)分析出35种挥发性成分,2种方法均提取出酯类、烃类、酮类、醛类和醇类,其中酯类和醛类的含量较多,说明酯类和醛类对苦荞的风味贡献较大。同时蒸馏萃取法适合对高沸点、低挥发性物质进行分离,固相微萃取法具有快速简便、不使用溶剂和样品检测非破坏性等优点,适合易挥发性化合物的检测。将两种提取方法相结合对苦荞挥发性物质提取能得到比较全面的结果。
In order to analyze the difference of volatiles extracted by two different methods, the volatile components of tartary buckwheat were extracted by simultaneous distillation extraction （SDE） and solid phase microextraction （SPME）, and the results were qualitatively identified by GC-MS, and the peak area was quantitatively analyzed by total ion current chromatographic. Results showed that 23 volatile compounds were identified by SDE and 35 compounds were detected by SPME. Esters, hydrocarbons, ketones, aldehydes and alcohols were extracted by both method, and esters and aldehydes made a greater contribution to the favor of taratry buckwheat due to the higher relative contents. Simultaneous distillation extraction method provided better results in detection of high boiling-point and low volatile compounds, while solid phase micro-extraction method was more rapid, simple, without solvent and non-destructive which was suitable for volatile compounds determination. More comprehensive information of the volatile compounds in tartaty buckwheat could be obtained by the combination of both methods.
出处
《中国酿造》
CAS
北大核心
2015年第2期148-152,共5页
China Brewing
基金
2014年学科建设面上项目(14A1231)
2014年新建科技创新团队(14C1207)
2013年公益性行业(农业)科研专项项目(201303069)
