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2024-12-14 02:54

GC-O-MS法鉴定黑巧克力中关键香气物质.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.9 GC-O-MS 法鉴定黑巧克力中关键香气物质 1 1 1 1 2 2 刘梦娅，刘建彬，何聪聪，宋焕禄，王冶，郭佳（1.北京工商大学，北京市食品风味化学重点实验室，北京 100048）（2.中粮营养健康研究院，北京 100020）摘要：采用同时蒸馏萃取法（SDE）和吹扫捕集法（PT ）对醇浓黑巧克力中挥发性物质进行提取。利用气相色谱-嗅闻-质谱联用的方法对其中的挥发性性物质定性分析，共鉴定出52 种物质，包括醛类、烯醛类、吡嗪类、醇类、酯类、酮类、呋喃类、酸类等物质，其中吡嗪类物质的种类最多，其次为醛类物质。通过香气提取物稀释分析（AEDA ）和动态顶空稀释分析（DHDA ），确定关键的香气物质（log FD≥4/FD 值≥125）共有10 种，分别为醛4 种（2- 甲基丙醛、3- 甲基丁醛、2- 甲基丁醛、苯乙醛），吡嗪4 种（乙 3 基吡嗪、2, 3-二甲基吡嗪、三甲基吡嗪、四甲基吡嗪），酯1 种（苯甲酸异戊酯），吡咯1 种（2-乙酰基-1-吡咯啉）。其中巧克力香气特征主要表现为黑巧克力香、爆米花味、烤香、水果香、咖啡香、坚果香等。关键词：黑巧克力；气相色谱-嗅闻-质谱；同时蒸馏萃取；吹扫捕集；稀释分析；关键香气物质文章篇号：1673-9078(2013)9-2311-2316 Use of GC-O-MS to Identify Key Aroma Compounds in Dark Chocolate 1 1 1 1 2 2 LIU Meng-ya , LIU Jian-bin , HE Cong-cong , SONG Huan-lu , WANG Ye , GUO Jia (1.Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China) (2.Nutrition and Health Research Institute of Cofco, Beijing 100020, China) Abstract: The volatile compounds in dark chocolate was extracted using the methods of simultaneous distillation extraction (SDE) and p urge trap (PT). Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to identify the aroma compounds, fifty-five compounds were identified Including aldehydes, olefinic aldehydes, pyrazines, alcohols, esters, ketones, furans, acids, ect., among which pyrazines has the maximum content, followed by aldehydes. Ten key aroma compounds were identified use of aroma extract dilut