| 固相微萃取法测定牦牛乳硬质干酪中的挥发性成分 |
| |
| 引用本文： | 王宠,梁琪,杨敏,乔海军,张炎.固相微萃取法测定牦牛乳硬质干酪中的挥发性成分[J].甘肃农业大学学报,2012,47(2):141-146. |
| |
| 作者姓名： | 王宠 梁琪 杨敏 乔海军 张炎 |
| |
| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070
2. 甘肃农业大学理学院,甘肃兰州,730070 |
| |
| 基金项目： | 教育部科学技术研究重点项目，甘肃省高等学校研究生导师科研项目 |
| |
| 摘 要： | 采用HS-SPME-GC/MS法测定牦牛乳硬质干酪中的挥发性成分.结果表明:使用75μm CAR/PDMS萃取头,加入1.5g无水Na2SO4,50℃超声辅助萃取30min时萃取效果最佳;试验共检测到51个色谱峰,鉴定出32种挥发性成分,总峰面积为1.02×108;牦牛乳硬质干酪中主要挥发性成分为丁酸、异戊醇、甲酸甲酯、乙酸、正己酸、乙酸乙酯,用该方法检测的上述6种主要化合物峰面积相对标准偏差(RSD)为0.72%～7.05%.
|
| 关 键 词： | 牦牛乳 硬质干酪 固相微萃取 气相色谱-质谱 挥发性成分 |
Determination of volatile components in yak's milk hard cheese by solid phase microextraction |
| |
| WANG Chong
,
LIANG Qi
,
YANG Min
,
QIAO Hai-jun
,
ZHANG Yan.Determination of volatile components in yak's milk hard cheese by solid phase microextraction[J].Journal of Gansu Agricultural University,2012,47(2):141-146. |
| |
| Authors: | WANG Chong LIANG Qi YANG Min QIAO Hai-jun ZHANG Yan |
| |
| Institution: | 1(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China; 2.College of Science,Gansu Agricultural University,Lanzhou 730070,China) |
| |
| Abstract: | The volatile compounds in yak’s milk hard cheese were measured by GC-MS with solid phase microextraction.The optimization results showed that,the extraction fiber was 75 μm CAR/PDMS,the temperature of ultrasound-assisted was 50 ℃,the time of extraction was 30 min and the amount of anhydrous Na2SO4 was 1.5 g.51 chromatographic peaks and 32 volatile compounds were identified,total peak area was 1.02×108.The main volatile substances in yak’s milk hard cheese were butyric acid,isoamyl alcohol,formic acid methyl ester,acetic acid,hexanoic acid and ethyl acetate.The precision RSD for the predominant compounds in yak’s milk hard cheese ranged from 0.72% ~7.05%. |
| |
| Keywords: | yak milk hard cheese SPME GC-MS volatile compounds |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
