不同萃取头萃取萝卜风味物质的GC-MS分析.pdf

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1、山东农业科学2014，46(2)：52～55ShandongAgriculturalSciences不同萃取头萃取萝b风味物质的GC—MS分析王萍，魏珉，刘贤娴，徐文玲，付卫民，王超，王淑芬(1．山东农业大学园艺科学与工程学院，山东泰安271018；2．山东省农业科学院蔬菜花卉研究所／山东省设施蔬菜生物学重点实验室／国家蔬菜改良中心山东分中心，山东济南250100)摘要：采用PDMS／DVB和DVB／CAR／PDMS两种萃取头，以固相微萃取(SPME)法提取萝卜风味物质成分，经气相色谱一质谱联用(GC—MS)对风味物质成分进行鉴定，分析比较

2、两种萃取头提取的风味物质成分差别，以确定适宜的萃取头。结果表明：两种萃取头的固相微萃取共检测到29种风味成分，PDMS／DVB提取数量为17种，DVB／CAR／PDMS为27种；PDMS／DVB萃取头所萃取的醇类、异硫氰酸酯类的数量比DVB／CAR／PDMS萃取头少2种，烷烃类少3种，杂环类少1种，酯类、酮类均未检测到；DVB／CAR／PDMS萃取异硫氰酸酯类、烷烃类、醛类、杂环类、酮类、醚类及醇类的灵敏度高，PDMS／DVB萃取芳香族类的灵敏度高。因此，根据获得风味物质数量、种类以及灵敏度，供试萃取头中，DVB／CAR／PDMS比PDMS

3、／DVB更适于提取分析萝卜风味物质成分。关键词：萝卜；风味物质；固相微萃取头；GC—MS中图分类号：Q503文献标识号：A文章编号：1001—4942(2014)02—0052—04GC—MSAnalysisofFlavorCompoundsinRadishExtractedbyDiferentExtractionHeadsWangPing，WeiMin，LiuXianxian，XuWenling2，FuWeimin，WangChap，WangShufen(1．CollegeofHorticultureScienceandEngineeri

4、ng，ShandongAgriculturalUniversity，Taian271018，China；2．VegetableandFlowerResearchInstitute，ShandongAcademyofagriculturalSciences／ShandongProvincalKeyLaboratoryforBiologyofGreenhouseVegetable／ShandongBranchofNationalImprovementCenterforVegetable，Jinan250100，China)AbstractTwo

5、extractionheads，PDMS／DVBandDVB／CAR／PDMS，wereusedtoextracttheflavorcompoundsinradishbysolidphasemicroextraction(SPME)method．Todetermineappropriateextractionhead，theflavorcompoundsweredetectedbychromatography—massspectrometry(GC—MS)methodandtheirdifferenceswerecompared．There

6、sultsshowedthat29kindsofflavorcompoundsintotalweredetectedusingtwoextractionheads．SeventeenwereextractedbyPDMS／DVB，and27wereextractedbyDVB／CAR／PDMS．ThequantityofflavorcompoundsextractedbyPDMS／DVBwaslessthanthatbyDVB／CAR／PDMS，including2kindsofalcoholsandisothiocyanates，3kin

7、dsofalkanes，1kindofheterocyclics．Lipidsandke—toneswerenotdetectedbyPDMS／DVB．DVB／CAR／PDMShadhighersensitivityinextractingisothiocya—nates，alkanes，aldehydes。heterocyclics，ketones，ethersandalcohols，whilePDMS／DVBwasmoresensitiveinextractingaromaticcompounds．Accordingtothequant

8、ityandkindofflavorcompoundsandsensitivity，DVB／CAR／PDMSwasmoresuitableforextractingflavorc