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1.
不同鲜食甜糯玉米挥发性风味物质主成分分析   总被引：1，自引：0，他引：1  
为了分析不同品种鲜食甜糯玉米的主要挥发性风味物质之间的差异,探讨利用仪器分析和统计学方法区分不同品种的鲜食甜糯玉米的可能性,采用顶空-固相微萃取-气相色谱-质谱联用技术,建立不同品种鲜食甜糯玉米挥发性风味成分的快速检测方法,结合多元统计分析软件SPSS和SIMCA,对不同品种鲜食甜糯玉米挥发性风味成分进行了主成分分析。结果表明,不同品种的鲜食甜糯玉米均含有独特的挥发性风味物质组合,渝糯7号主要挥发性风味成分是十七烷、十六烷、2-己基-1-癸醇、3-甲基-呋喃、1-戊醇;渝糯9号主要挥发性风味成分是叶醇、庚醛、2,3-二氢苯并呋喃、3-甲基-2-丁烯醛、2-甲基-3-辛酮;渝糯930号主要挥发性风味成分是甲基庚烯酮、2,6,11-三甲基十二烷、2-(十八氧基)乙醇;粤甜16号主要挥发性风味成分是金合欢醇、雪松醇、辛酸。这些挥发性风味成分的差异在一定程度上反映了不同品种鲜食甜糯玉米之间的风味型差异,为选育更受市场欢迎的鲜食甜糯玉米品种提供了理论依据。  相似文献   

2.
食品中挥发性风味成分提取技术研究进展   总被引：1，自引：0，他引：1  
挥发性成分提取技术是食品风味分析的基础,本文分别介绍了溶剂萃取法、蒸馏法、顶空捕集法和吸附剂萃取法4类食品中挥发性风味成分的提取方法及其在食品中的应用与优缺点,重点阐述了吸附萃取法中的固相微萃取和搅拌棒吸附萃取技术,以期为食品中挥发性风味成分的研究提供参考。  相似文献   

3.
为明确肉味香精的风味组成和特征风味成分,并为其品质评价及掺伪鉴别提供信息,采用固相微萃取结合全二维气相色谱-飞行时间质谱分析肉味香精的中的顶空挥发性成分。结果表明,最适的萃取条件为:用50/30μm CAR/PDMS/DVB萃取头,在60℃温度下萃取30 min。此条件下萃取该肉味香精中的挥发性成分,共有167个化合物通过全二维气相色谱-飞行时间质谱分析得到鉴定,分别为酯类20种,醇类32种,酮类25种,醚类8种,醛类32种,杂环类26种,烃类24种,其中对肉味香精风味贡献较大的是醛类、杂环类物质及各类物质中的含硫化合物,它们是形成该肉味香精特征风味的主要成分。此外,全二维气相色谱-飞行时间质谱法具有的高分辨率、高灵敏度和高峰容量的特性,使分离鉴定肉味香精这类复杂食品基质样品的风味成分、深入表征其风味特征成为可能。本研究为肉味香精及同类产品的挥发性成分的研究、品质及安全性评价等提供了研究方法和科学依据。  相似文献   

4.
香菇生长过程中挥发性风味成分组成及其风味评价   总被引：1，自引：0，他引：1  
为了明确影响香菇风味的特征性挥发性风味成分,本研究采用固相微萃取(SPME)和气相色谱-质谱联用(GC-MS)技术分析鉴定了不同生长阶段香菇子实体中挥发性风味成分的组成,结合电子鼻系统对不同生长阶段香菇子实体的风味进行差异区分,利用相对风味活度值(ROAV)分析挥发性风味成分对香菇子实体风味的贡献率,运用主成分分析(PCA)明确香菇生长过程中的特征性风味成分,并对不同生长阶段香菇子实体进行风味评价。结果表明,在香菇子实体的6个生长阶段中,共检测出134种挥发性风味成分,主要包括含硫化合物、醛类化合物和八碳化合物。电子鼻系统可以对不同生长阶段的香菇子实体风味进行差异区分。挥发性成分二甲基三硫、1,2,4-三硫杂环戊烷、二甲基二硫、3-甲基丁醛、E-2-壬烯醛和2,4-癸二烯醛是香菇子实体生长过程中关键风味物质,对香菇子实体风味贡献较大。PCA分析发现,二甲基三硫、二甲基二硫、1-辛烯-3-醇、3-甲基丁醛、己醛、2-甲基丁醛、1-庚烯-3-酮、E-2-壬烯醛、(E,E)-2,4-壬二烯醛和2-十一酮10种挥发性成分为香菇的特征性风味成分;成熟期、未开伞生长阶段采收的香菇子实体风味品质较优,菌盖完全开伞后,香菇子实体风味品质较差。本研究结果为香菇栽培和挥发性风味成分的开发利用提供了一定的理论指导。  相似文献   

5.
以北京、甘肃、河北和辽宁产区的国光苹果为主要研究对象,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用的分析方法,对不同产区的苹果样品进行了挥发性香气成分分析,并运用主成分分析挖掘数据。在苹果样品中共检测到60种挥发性香气成分,包括酯类物质26种、醇类物质18种、醛类物质8种、萜烯类及C13降异戊二烯类3种、酸类1种、其他类4种。醇类、酯类和醛类香气是苹果中的主要香气组成部分,其中醇类物质含量最高。以香气数据为判别变量,通过主成分分析法对苹果品种和产地进行识别,结果表明,前3个主成分分别解释了总方差的46.9%、9.4%和12.0%,共73.0%的方差,能够概括样本中的大部分信息。其中,对主成分1起主要影响的化合物为乙酸丙酯、2-甲基丁酸甲酯、2-甲基丁酸乙酯、1-戊醇、1-辛醇、1-羟甲基-2-甲基-1-环己烷。对主成分2起主要影响的化合物为1-丁醇、6-甲基-5-庚烯-2-酮、6-甲基-5-庚烯基-2-醇、2-亚甲基环己烷乙醇,对主成分3起主要影响的化合物为2-甲基丁酸、乙酸己酯。产地识别结果表明,北京市延庆区、辽宁省大连市瓦房店市、甘肃省白银市产区国光苹果能够得到较好的区分,其中北京市延庆区张山营镇、刘斌堡镇和旧县镇白羊峪产区的国光苹果被分为一类,河北省张家口市怀来县产区和北京市延庆区张山营镇的国光苹果距离较为接近,具有较高的相似性。  相似文献   

6.
李大婧  卓成龙  刘霞  刘春泉 《核农学报》2011,25(5):969-974,1003
采用固相微萃取（SPME）与气相色谱-质谱（GC-MS）联用技术,分析微波烫漂和速冻后新大粒1号黑毛豆仁挥发性风味成分的变化。结果表明：黑毛豆仁鲜样、微波烫漂和速冻处理后分别检测到31、34和32种挥发性风味成分,主要为醇类、醛类、酮类化合物。1-辛烯-3-酮、己醛、（E,Z）-2,6-壬二烯醛、1-戊烯-3-酮、（E...  相似文献   

7.
不同品种毛豆脆粒挥发性物质组成及差异分析   总被引：1，自引：0，他引：1  
采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术鉴定了6种毛豆脆粒挥发性物质组成,结合感觉阈值,利用相对风味活度值(ROAV)确定了各品种主体风味成分,并运用主成分分析(PCA)探讨了不同品种毛豆脆粒主要风味物质差异。结果表明,6种毛豆脆粒共检测出65种挥发性成分,主要包括醛类、醇类、酮类和烃类,且各品种间挥发性组分差异较大;毛豆脆粒共有的主体风味物质为戊醛、己醛、辛醛、壬醛、1-辛烯-3-醇、1-辛烯-3-酮和柠檬烯,3-甲基丁醛为新大粒1号和通豆5号脆粒特有的主体风味物质。通过不同品种主要风味物质的PCA分析可知,戊醛、顺-2-庚烯醛分别是苏豆3号、淮豆8号脆粒区别于其它品种的标志性风味物质。各品种毛豆脆粒主体风味物质间交互作用影响其总体风味。本研究为毛豆脆粒风味品质评价提供一定指导。  相似文献   

8.
电子束辐照对美国红鱼肉挥发性风味成分的影响   总被引：1，自引：0，他引：1  
为了分析电子束辐照剂量对美国红鱼肉挥发性风味物质的影响。本文采用固相微萃取-气质联用技术,分离鉴定不同剂量电子束辐照后红鱼肉的挥发性风味成分。结果表明:(1)辐照后红鱼肉风味有一定变化,感官评分随辐照剂量的增加而有所降低;(2)红鱼肉经1、3、5、7、9kGy剂量处理,检出的挥发性风味成分由36种分别增加到52、46、65、55、55种;挥发性成分中羰基化合物及醇类物质的相对含量最高;辐照后挥发性醇类、酯类、芳香类物质相对含量降低,高剂量辐照后醛酮类、含硫含氮类化合物相对含量普遍增加,是导致气味改变的主要因素。总之,美国红鱼肉经低于5kGy剂量辐照后能较好的保持其原有风味,高剂量电子束辐照会导致异味的产生。  相似文献   

9.
为了研究优质地方鸡种瓢鸡和盐津乌骨鸡不同部位的主体风味成分,以300日龄瓢鸡和盐津乌骨鸡的胸肌和腿肌作为试验对象,利用顶空固相微萃取(HS-SPME)技术提取,采用气相色谱质谱联用(GC-MS)技术分离和鉴定鸡肉中的挥发性物质,结合相对活度值(ROAV)确定主体风味活性物质。结果表明,鸡肉样品中共检出76种挥发性化合物,主要包括醛类、醇类、酮类、酯类、酸类、烃类化合物,不同品种不同部位之间挥发性风味物质的组分和含量存在差异。瓢鸡主体风味物质由2-甲基丁醛、戊醛、己醛、庚醛、辛醛、反-2-辛烯醛、壬醛、1-辛烯-3-醇、辛烷构成;盐津乌骨鸡主体风味物质主要由2-甲基丁醛、己醛、壬醛、1-辛烯-3-醇构成。主体风味物质对不同部位不同品种鸡肉样品的贡献程度不同,其中醛类化合物对鸡肉的整体风味贡献最大。本研究结果为瓢鸡和盐津乌骨鸡的风味特性研究和开发利用提供了理论依据。  相似文献   

10.
为开发乌鳢制品以对其不同部位进行高值化利用，针对传统热辅助解吸-顶空-固相微萃取和气相色谱-质谱联用（HS-SPME-GC/MS）法检测时间长、解吸附不充分等问题，本试验通过激光促释解吸（LID）HS-SPME-GC/MS方法对乌鳢内脏、肌肉、皮和鳃中的挥发性成分进行收集，并采用主成分分析（PCA）和正交偏最小二乘判别分析（OPLS-DA）确定重要特征气味物质。结果表明，整个检测过程仅需约5 min。从乌鳢的内脏、肌肉、皮和鳃中共鉴定出40种挥发性成分，包括醛类、醇类、酮类、烃类、酯类和其他类等挥发性成分；其中，肌肉中己醛含量最高，为15.45μg·kg-1；而皮中壬醛的含量最高（18.52μg·kg-1），内脏中最低。4个部位中，肌肉和皮的醛类物质总含量较高，分别为33.64和37.55μg·kg-1。PCA和OPLS-DA结果显示，壬醛、己醛、1-辛烯-3-醇是判别4个部位最主要的3种物质，呈现鱼腥味、青草味、脂肪味、油腻味、土腥味等，是乌鳢气味特征的主要来源。本研究结果为激光促释快检技术在鱼肉样品挥发性成分测定中的应用提供了理论参考。  相似文献   

11.
A dynamic solid-phase microextraction (SPME) method to sample fresh headspace volatile compounds released during the grinding of roasted coffee beans was described and the analytical results using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O) were compared to those of the conventional static SPME sampling methods using ground coffee. Volatile compounds released during the grinding of roasted coffee beans (150 g) were obtained by exposing the SPME fiber (poly(dimethylsiloxane)/divinylbenzene, PDMS/ DVB) for 8 min to nitrogen gas (600 mL/min) discharged from a glass vessel in which the electronic coffee grinder was enclosed. Identification and characterization of volatile compounds thus obtained were achieved by GC/MS and GC/O. Peak areas of 47 typical coffee volatile compounds, separated on total ion chromatogram (TIC), obtained by the dynamic SPME method, showed coefficients of variation less than 5% (n = 3) and the gas chromatographic profile of volatile compounds thus obtained was similar to that of the solvent extract of ground coffee, except for highly volatile compounds such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethenyl-2-methoxyphenol. Also, SPME dilution analysis of volatile compounds released during the grinding of roasted coffee beans showed linear plots of peak area versus exposed fiber length (R (2) > 0.89). Compared with those of the headspace volatile compounds of ground coffee using GC/MS and GC/O, the volatile compounds generated during the grinding of roasted coffee beans were rich in nutty- and smoke-roast aromas.  相似文献   

12.
When crude enzymes prepared from some vegetables and fruits were incubated with bisphenol A (2,2-bis(4-hydroxyphenyl)propane, BPA) at 37 degrees C, BPA was oxidized by crude enzymes from potato, eggplant, and lettuce. The crude enzyme prepared from potato (Solanum tuberosum) had the strongest oxidative activity for BPA. Its optimal temperature and pH were 40-45 degrees C and 8.0, respectively. More than 95% of BPA was oxidized after the incubation with potato enzyme for 60 min. BPA gave two oxidation products besides insoluble compounds during the oxidation by potato enzyme. The oxidation products were identified to be 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,2-diol and 4[1-(4-hydroxyphenyl)-1-methyl-ethyl]-benzene-1,3-diol. Enzymatically oxidized BPA lost the estrogen-like activity to enhance the growth of human breast cancer (MCF-7) cells.  相似文献   

13.
Solid phase microextraction (SPME) is an ideal sample preparation technique because of its speed and solvent-free features. Sampling by SPME is selective and only the dissolved concentration is measured, which allows measurement of the bioavailable fraction of a contaminant in aqueous media. One potential application of SPME is for analysis of enantiomers of chiral contaminants in environmental samples. In this study, a method was developed for determining enantiomers of (Z)-cis-bifenthrin and cis-permethrin in water using coupled SPME and enantioselective gas chromatography (GC). Following SPME sampling, enantiomers of (Z)-cis-bifenthrin and cis-permethrin were separated at the baseline on a beta-cyclodextrin-based enantioselective column, and analyte enrichment onto the SPME fiber was not enantioselective. The GC response increased as sampling time was increased from 0 to 240 min, and as sampling temperature was increased from 20 to 40 degrees C. Organic solvents such as methanol, acetone, and acetonitrile enhanced, while soil extracts slightly decreased, the GC response. The integrated SPME-enantioselective GC method was used to analyze surface runoff samples. The analysis showed preferential degradation of the 1S-3S enantiomer over the 1R-3R enantiomer for both (Z)-cis-bifenthrin and cis-permethrin. The concentrations detected by SPME-GC were substantially smaller than those determined following solvent extraction, suggesting that SPME-enantioselective GC analysis selectively measured the dissolved fraction.  相似文献   

14.
A novel and simple method for the determination of some pesticide residues in strawberries using both focused microwave-assisted extraction (FMAE) and solid-phase micro extraction (SPME), coupled with high-performance liquid chromatography (HPLC), has been developed. The pesticides were first extracted from strawberries with water and the assistance of focused microwaves at 30 W for 7 min. Then, an aliquot of the resulting aqueous extract was subjected to SPME with a 60-microm thick poly(dimethylsiloxane)/divinylbenzene (PDMS/DVB) fiber for 45 min at room temperature, with the solution being stirred at 1000 rpm. The extracted pesticides on the SPME fiber were desorbed into the SPME/HPLC interface for quantitative analysis with a diode array detector (DAD). The whole sample pretreatment procedure before chromatographic analysis did not use any organic solvents or involve any blending or centrifugation steps. The five compounds (carbendazim, diethofencarb, azoxystrobine, napropamide, and bupirimate) were chosen because they cannot be analyzed easily by GC. The efficiency of this relatively fast procedure was comparable to that of previously reported methods, with detection limits at low microg/kg levels and linear responses in the range from 0.05 to 1 mg/kg of pesticide in strawberries, with RSDs between 3 and 7.3%, depending on the analyte. In all but one case results obtained by this method for field-incurred samples were comparable to those obtained with traditional methods.  相似文献   

15.
Solid phase microextraction (SPME) is used to collect and concentrate the compounds in the headspace of rice. This research describes optimization parameters of temperature, moisture, and sampling time. Optimization was based upon the recovered levels of 2-acetyl-1-pyrroline (2-AP), the popcorn aroma in aromatic rice. The method uses a sampling temperature of 80 degrees C and adds 100 microL of water to a 0.75 g sample of rice. The rice was preheated for 25 min, a carboxen/DVB/PDMS SPME fiber was exposed to the headspace for 15 min, and a subsequent GC-MS analysis took 35 min. Samples of rice can be analyzed as the flour, milled kernels, or brown rice. Twenty-one experimental rice varieties were analyzed by the SPME method and compared to a wet technique. Recoveries of several nanograms of 2-AP from 0.75 g samples of aromatic rice were observed, whereas only trace amounts of 2-AP were recovered from nonaromatic rice. Recovery from a single SPME headspace analysis is calculated to be 0.3% of the total 2-AP in the sample.  相似文献   

16.
为了研究微波热处理对山核桃贮藏品质的影响,将新鲜山核桃（500 g）在微波（2455 MHz,650 W）下分别进行1,2.5,3和5 min 热处理,然后置于温度：(2±0.5)℃,相对湿度：70%～80%的环境中贮藏120 d。贮藏期间对山核桃营养成分,品质变化,感官指标进行监测。结果显示2.5 min 的微波处理能够显著（P<0.05）延缓蛋白质、脂肪的降低,对脂肪酸和维生素 E 有较好的保存效果,此外,2.5 min 微波处理能够减慢贮藏期间山核桃水分和可溶性糖的流失速度,维持较好的感官品质。同时2.5 min 微波处理对脂肪酸败有很好的抑制效果,在贮藏120 d,山核桃保持了较好的品质。与2.5 min 相比较,较短时间（1 min）和较长时间（3和5 min）微波处理没有提高山核桃贮藏期间的营养品质,1 min 的微波处理对贮藏期间山核桃脂肪、蛋白、脂肪酸、过氧化值（peroxide value）、生育酚等营养几乎贮藏无影响（P>0.05）,3和5 min 处理显著（P<0.05）加剧了各项营养指标的衰败速度,因此2.5 min为适宜的微波处理条件。该研究为微波保鲜山核桃提供理论依据。  相似文献   

17.
Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I-V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that the fraction enriched in condensed tannins (fraction V) exhibited significantly higher values of TPC, CTC, and antioxidant activity as compared to the crude extract, SPME, and low molecular weight fractions (I-IV). Eighteen compounds existed in those fractions, and 17 were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed fraction II contained mainly kaempferol glycoside, fractions III and IV mainly contained flavonoid glycosides, and fraction V was composed of condensed tannins. The results suggested that the extract of Morton lentils is a promising source of antioxidant phenolics and may be used as a dietary supplement for health promotion.  相似文献   

18.
An apparatus that allows extraction and enrichment of flavor volatiles of rice during cooking using solid-phase microextraction (SPME) was designed and tested in the Japanese rice cultivar Akitakomachi. Because it is a solvent-free technique, no solvent contaminants were extracted during sampling. This technique enables one to place the fiber of SPME in the effluent of the flavor volatiles of the rice during cooking and it can also be used for simultaneous extraction of those volatiles in the course of the cooking process. Therefore, variations in the composition and amount of volatile compounds of rice during cooking can be determined. The overall flavor volatiles of rice during cooking have been analyzed by using this SPME method. Compounds that have been previously highlighted as flavor volatile markers, such as volatiles from oxidative degradation of lipids, products from thermal decomposition, and fatty acids existing in rice, were extracted directly by SPME in conjunction with this apparatus.  相似文献   

19.
The development and application of a solid-phase microextraction (SPME) method in the analysis of vanilla extracts and vanilla flavorings was studied. The SPME method was developed to be used in conjunction with gas chromatography mass spectrometry (GC-MS). The optimized SPME sampling parameters for the determination of the volatile components included a poly(acrylate) fiber, a 40-min sampling time at room temperature, and a 2-min desorption time. The reproducibility of the method was good, with a percent relative standard deviation between 2.5 and 6.4% for the target compounds. The data suggest that the origin of natural extracts can be readily determined from the GC profile and that differences exist between nature-identical and synthetic flavorings and the natural extracts. The method also has potential for identifying the type of vanilla extract/flavoring used to flavor food.  相似文献   

20.
Determination of the botanical origin of raw spirit used for alcoholic beverage production is of great importance for rectifying units, control laboratories, and proper product labeling. Raw spirit samples (138) produced from rye, corn, and potato were analyzed using a solid phase microextraction-mass spectrometry (SPME-MS) method, which involved volatiles preconcentration by SPME with subsequent volatile fraction characterization by MS without particular compounds separation by GC. Obtained data were treated using principal component analysis and linear discriminant analysis (LDA) to test the possibility of sample classification. SPME sampling conditions allowed rapid extraction in 2 min at 50 °C using a carboxen/divinylbenzene/polydimethylsiloxane fiber, followed by rapid MS analysis. Use of LDA made possible the classification of raw spirits based on the material they were produced from. The classification ability of the developed SPME-MS method was 100%, whereas its prediction ability was 96%.  相似文献   

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