CN104101676A - 一种检测荔枝果醋中挥发性成分的方法 - Google Patents

一种检测荔枝果醋中挥发性成分的方法 Download PDF

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CN104101676A
CN104101676A CN201410366133.0A CN201410366133A CN104101676A CN 104101676 A CN104101676 A CN 104101676A CN 201410366133 A CN201410366133 A CN 201410366133A CN 104101676 A CN104101676 A CN 104101676A
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吕丽
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Tianjin Chunfa Bio Technology Group Co Ltd
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Tianjin Chunfa Bio Technology Group Co Ltd
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Abstract

本发明涉及一种检测荔枝果醋中挥发性成分的方法，包括如下步骤：提取步骤：将100μmPDMS萃取头于250℃老化30min，取10mL荔枝果醋置于20mL顶空样品瓶中，将萃取头插入瓶中，推出纤维头，于40℃顶空萃取30min；将萃取头迅速插入GC/MS汽化室，于250℃解吸5min，同时启动仪器采集数据，进行GC-MS分析，本发明提供一种检测荔枝果醋中挥发性成分的方法，方法简单，为荔枝果醋的香气特征研究提供科学依据。

Description

一种检测荔枝果醋中挥发性成分的方法
技术领域
本发明涉及一种检测方法，特别一种采用固相微萃取方法对荔枝果醋中香气成分进行提取，结合气相色谱—质谱联用法检测荔枝果醋中挥发性成分的方法。
背景技术
果醋是一种发酵型果汁饮料，营养丰富、风味独特，并具有一定的保健功能，深受消费者特别是女性消费者喜欢。荔枝主要产于我国的广东、广西、福建、海南省，是一种色、香、味俱佳的名贵水果，具有滋阴补肾、补中益气、润肺、开胃益脾等功效，是果醋加工的优质原料，荔枝果醋发酵工艺已有多篇文献报道，本发明的目的拟采用固相微萃取方法对荔枝果醋中香气成分进行提取，结合气相色谱—质谱联用法检测荔枝果醋中挥发性成分的方法，为荔枝果醋的香气特征研究提供科学依据。
发明内容
本发明的目的在于提供一种检测荔枝果醋中挥发性成分的方法。
本发明采用的技术方案为：
一种检测荔枝果醋中挥发性成分的方法，包括如下步骤：
提取步骤：将100μmPDMS萃取头于250℃老化30min，取10mL荔枝果醋置于20mL顶空样品瓶中，将萃取头插入瓶中，推出纤维头，于40℃顶空萃取30min；将萃取头迅速插入GC/MS汽化室，于250℃解吸5min，同时启动仪器采集数据。
气相色谱—质谱测定：
色谱条件：色谱柱HP-5MS弹性毛细管柱(60m x250μm x0.25μm)：载气：He；流量：lmL/min；升温程序：初始温度40℃，保持2min，以5℃/min升至180℃，保持10min，以10℃/min升至250℃，保持20min；
质谱条件：电离方式：EI离子源温度230℃，电子能量70eV，质量扫描范围：33m/z～450m/z。采用扫描方式为全扫描模式。
本发明所具有的有益效果：
本发明提供一种检测荔枝果醋中挥发性成分的方法，方法简单，为荔枝果醋的香气特征研究提供科学依据。
具体实施方式
下面结合具体实施例对本发明作进一步说明，但不限定本发明的保护范围。
实施例1
一种检测荔枝果醋中挥发性成分的方法，包括如下步骤：
提取步骤：将100μmPDMS萃取头于250℃老化30min。取10mL荔枝果醋置于20mL顶空样品瓶中，将萃取头插入瓶中，推出纤维头，于40℃顶空萃取30min；将萃取头迅速插入GC/MS汽化室，于250℃解吸5min，同时启动仪器采集数据。
气相色谱—质谱测定：
色谱条件：色谱柱HP-5MS弹性毛细管柱(60m x250μm x0.25μm)：载气：He。流量：lmL/min；升温程序：初始温度40℃，保持2min，以5℃/min升至180℃，保持10min，以10℃/min升至250℃，保持20min；
质谱条件：电离方式：EI离子源温度230℃，电子能量70eV，质量扫描范围：33m/z～450m/z。采用扫描方式为全扫描模式。
通过本发明方法检测荔枝果醋中的挥发性气体，得到结论为荔枝果醋中含量最多的为醋酸，含量为63％，乙酸乙酯含量为8.2％、3-羟基-2-丁酮含量为5.98％、乙酸异戊酯3％、乙酸苯乙酯3％、邻苯二甲酸二异丁酯2％、丁二醇2％、这些物质是荔枝果醋的主要香气成分。这些主要的香气成分构成了荔枝果醋特有的色、香、味和独特的风格。

Claims (1)

1.一种检测荔枝果醋中挥发性成分的方法，其特征在于：包括如下步骤：
提取步骤：将100μmPDMS萃取头于250℃老化30min，取10mL荔枝果醋置于20mL顶空样品瓶中，将萃取头插入瓶中，推出纤维头，于40℃顶空萃取30min；将萃取头迅速插入GC/MS汽化室，于250℃解吸5min，同时启动仪器采集数据；
气相色谱—质谱测定：
色谱条件：色谱柱HP-5MS弹性毛细管柱(60m x250μm x0.25μm)：载气：He；流量：lmL/min；升温程序：初始温度40℃，保持2min，以5℃/min升至180℃，保持10min，以10℃/min升至250℃，保持20min；
质谱条件：电离方式：EI离子源温度230℃，电子能量70eV，质量扫描范围：33m/z～450m/z。采用扫描方式为全扫描模式。
CN201410366133.0A 2014-07-28 2014-07-28 一种检测荔枝果醋中挥发性成分的方法 Pending CN104101676A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105158351A (zh) * 2015-07-09 2015-12-16 山西大学 山西老陈醋液相指纹图谱的构建方法和应用
CN114324664A (zh) * 2021-12-30 2022-04-12 广州酒家集团利口福食品有限公司 一种检测莲蓉馅料中挥发性成分的方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105158351A (zh) * 2015-07-09 2015-12-16 山西大学 山西老陈醋液相指纹图谱的构建方法和应用
CN105158351B (zh) * 2015-07-09 2017-04-26 山西大学 山西老陈醋液相指纹图谱的构建方法和应用
CN114324664A (zh) * 2021-12-30 2022-04-12 广州酒家集团利口福食品有限公司 一种检测莲蓉馅料中挥发性成分的方法
CN114324664B (zh) * 2021-12-30 2024-05-03 广州酒家集团利口福食品有限公司 一种检测莲蓉馅料中挥发性成分的方法

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