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目的探讨火锅飘香剂挥发性成分的组成及含量。方法样品用二氯甲烷溶解,采用分流进样方式进样,经气相色谱一质谱法分析,结合图谱对比并进行人工解析,鉴定挥发性组分;采用峰面积归一化法测定各挥发性组分的相对百分含量。结果从火锅飘香剂挥发性成分中共分离出40种化合物,对其中的21种进行了鉴定,占挥发性成分总量的19.88%,主要有酮类、醇类、脂肪酸类、甾体类化合物。结论该方法可对火锅飘香剂挥发性成分进行快速分离和鉴定,可以作为火锅飘香剂质量控制的参考方法。
Objective To investigate the composition and content of volatile components in the flavoring agent of hot pot. Methods The samples were dissolved in dichloromethane, injected by split injection, analyzed by gas chromatography-mass spectrometry, compared with the map and analyzed manually to identify the volatile components; peak area normalization method was used to determine the volatile components The relative percentage of points. Results A total of 40 compounds were isolated from the volatile components of the flavoring agent, and 21 of them were identified, accounting for 19.88% of the total volatile components. The main components were ketones, alcohols, fatty acids, steroidal compounds . Conclusion The method can be used for the rapid separation and identification of the volatile components of the pot flavoring agent, which can be used as a reference method for the quality control of the pot flavoring agent.