Position: Home > Articles > Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS
FOOD SCIENCE
2013,34
(18)
193-196
顶空-固相微萃取-气质联用法分析腌制麻竹笋挥发性成分
作 者：
郑炯;宋家芯;陈光静;林茂;阚建全
单 位：
西南大学食品科学学院
关键词：
腌制麻竹笋;顶空-固相微萃取;气相色谱-质谱联用;挥发性成分
摘 要：
采用顶空-固相微萃取-气质联用法对腌制麻竹笋的挥发性成分进行分析,并比较了50/30μm DVB/CAR/PDMS萃取头和75μm CAR/PDMS萃取头对腌制麻竹笋的挥发性成分的萃取差异。结果表明:从腌制麻竹笋中共鉴定出57种挥发性物质,主要包括20种醛类、5种酮类、11种醇类、3种酸类、4种酯类、2种酚类、6种芳香烃类、6种其他类,其中主要的挥发性成分有4-甲基-苯酚、苯酚、苯甲醛、己醛、壬醛、2-庚烯醛、2,3-丁二醇、1-辛烯-3-醇、芳樟醇、乙酸、柠檬烯、环庚烷腈等。50/30μm DVB/CAR/PDMS萃取头比75μm CAR/PDMS萃取头多鉴定出12种挥发性成分,包括醛类2种、酮类1种、酸类2种、酯类3种、芳香烃类4种。
译 名：
Analysis of Volatile Compounds in Pickled Ma Bamboo Shoots (Dendrocalamus latiflorus) Using Headspace Solid Phase Microextraction Coupled with GC-MS
作 者：
ZHENG Jiong;SONG Jia-xin;CHEN Guang-jing;LIN Mao;KAN Jian-quan;College of Food Science,Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing),Ministry of Agriculture;
关键词：
pickled Ma bamboo shoots;;headspace solid phase microextraction(HS-SPME);;gas chromatography-mass spectrometry(GC-MS);;volatile compounds
摘 要：
The volatile compounds of pickled Ma bamboo shoots were analyzed by headspace solid phase micro-extraction(HS-SPME) coupled with GC-MS.The extraction efficiencies of 50/30 μm DVB/CAR/PDMS SPME fiber and 75 μm CAR/PDMS SPME fiber were compared for volatile compounds from pickled Ma bamboo shoots.Results indicated that 57 volatile compounds including 20 aldehydes,5 ketones,11 alcohols,3 acids,4 esters,2 phenolic compounds,6 aromatic hydrocarbons and 6 others were identified.The major volatile components in pickled Ma bamboo shoots were 4-methylphenol,phenol,benzaldehyde,hexanal,nonanal,2-heptenal,2,3-butanediol,1-octen-3-ol,linalool,acetic acid,limonene and cycloheptyl cyanide.Twelve new volatile compounds were extracted by DVB/CAR/PDMS fiber when compared with CAR/ PDMS fiber,including 2 aldehydes,1 ketones,2 acids,3 esters and 4 aromatic hydrocarbons.
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