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静态顶空–气相色谱质谱联用结合感官评价分析3种胶黏剂中的气味物质 被引量:2

Determination of Odour Substances from Three Adhesives Based on HS-GC-MS and Sensory Evaluation
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摘要 目的 探究纸包装材料用胶黏剂中挥发性气味物质及其影响。方法 选择10名感官评价员对3种胶黏剂样品的气味强度进行嗅辨分析,使用顶空–气相色谱质谱法(Headspace-Gas Chromatography-Mass Spectrometry, HS-GC-MS)采集挥发性化合物数据,利用MS–DIAL软件解卷积、NIST质谱库和保留指数实现对物质的定性分析,计算各化合物的相对峰面积含量和相对气味活性值(Relative Odour Activity Value,ROAV),用于确定样品气味特征的关键贡献物质及其影响。结果 3种胶黏剂样品的感官影响差异明显,样品中共检测出45种挥发性物质,以酯类、醇类、酮类和芳香烃等化合物为主,其中可筛选出8种对胶黏剂的气味特征贡献最大的关键气味物质,包括丙酸丁酯、乙酸丁酯、3–甲基–4–庚酮、乙苯等。结论 胶黏剂的气味主要与使用的复杂化学成分有关,其生产加工过程应当引起高度关注。 The work aims to evaluate the volatile odour substances in adhesives used to paper packaging materials and their effects. Three adhesive samples were sniffed by ten sensory evaluators to assess odour intensity. The method of headspace-gas chromatography-mass spectrometry(HS-GC-MS) was applied to collect data on volatile substances.MS-DIAL deconvolution, NIST mass library and retention index were used to conduct qualitative analysis on the substances. The relative content of peaks and the relative odour activity value(ROAV) were calculated to determine key odour substances and their impacts. The results showed that the three adhesive samples had distinctive sensory effects. A total of 45 volatile compounds were detected, mainly including esters, alcohols, ketones and aromatic hydrocarbons substances. Eight key odour substances, for instance butyl propionate, butyl acetate, 3-methyl-4-heptanone and ethylbenzene, were determined, which mostly contributed to the odour of adhesive samples. The odour intensity from adhesive samples mainly originates from the complex chemical components, which should be paid with great attention during their production and processing.
作者 景波 杨青华 林勤保 JING Bo;YANG Qing-hua;LIN Qin-bao(Research Institute of Packaging Engineering,Jinan University,Guangdong Zhuhai 519070,China)
出处 《包装工程》 CAS 北大核心 2023年第3期73-79,共7页 Packaging Engineering
关键词 胶黏剂 顶空–气相色谱–质谱法 感官评价 挥发性气味物质 adhesive headspace-gas chromatography-mass spectrometry sensory evaluation volatile odour substances
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