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当前位置: 首页 > 文章 > 固相微萃取条件对橙汁主要挥发性成分GC-FID测定的影响 食品科学 2013,34 (22) 224-233
Position: Home > Articles > Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method FOOD SCIENCE 2013,34 (22) 224-233

固相微萃取条件对橙汁主要挥发性成分GC-FID测定的影响

作  者：
牛丽影;郁萌;吴继红;刘夫国;刘春泉
单  位：
江苏省农业科学院农产品加工研究所;中国农业大学食品科学与营养工程学院
关键词：
固相微萃取;橙汁;挥发性风味成分;气相色谱;峰面积
摘  要：
对橙汁的挥发性风味物质采用顶空固相微萃取-气相色谱(氢火焰离子化检测器)方法进行测定。选取14种主要成分,比较固相微萃取过程中氯化钠添加量、萃取时间、萃取温度以及解吸时间对各成分测定峰面积的影响,并采用L9(34)正交试验设计进行分析。结果显示这14种物质可分为两组,第1组有9种物质,其中包括5种C10H16的同分异构体以及辛醛、辛醇、香芹酮与巴伦西亚橘烯;第2组的5种物质中有3种为C10H18O的同分异构体以及丁酸乙酯和乙酸辛酯。对第1组物质影响最大的为氯化钠质量浓度,其次为解吸时间、萃取温度以及萃取时间;而解吸时间对第2组物质的影响最小。在橙汁体系中,不同结构组分对固相微萃取条件表现出的一致性,将为利用内标法或标准样品加入法同时定量橙汁多种挥发性成分提供依据。
译  名：
Effect of SPME Conditions on the Determination of Volatile Compounds in Orange Juice Using GC-FID Method
作  者：
NIU Li-ying;YU Meng;WU Ji-hong;LIU Fu-guo;LIU Chun-quan;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China;Ginling College,Nanjing Normal University;College of Food Science and Nutritional Engineering,China Agricultural University;
关键词：
solid phase microextraction(SPME);;orange juice;;volatile flavor compounds;;gas chromatography;;peak area
摘  要：
The effect of NaCl concentration,extraction duration,extraction temperature and desorption time during headspace solid phase microextraction(HS-SPME) on the analysis of 14 flavor compounds in orange juice was investigated by using gas chromatogram with hydrogen flame ionization detection(GC-FID) and optimized by orthogonal array design.The results showed that the flavor compounds could be categorized into 2 groups:one group with five isomers of C10H16as well as octanal,octanol,carvone and valencene;the other group with three isomers of C10H18O as well as ehtyl butyrate and octyl acetate.The NaCl concentration had the most significant effect on the first group,followed by desorption time,extraction temperature and extraction duration,while the desorption time showed the least significant effect on the second group.These results would offer valuable information for precise quantification of multiple flavor compounds in orange juice by an internal standard or standard addition method due to the behavior consistency to the HS-SPME conditions in each group.

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