SPME和SAFE对比分析炸花椒油挥发性风味成分

Analysis of Volatile Flavor Constituents of Fried Zanthoxylum Essential Oil by SPME and SAFE

摘要:

采用固相微萃取（SPME）和溶剂辅助风味蒸发（SAFE）两种萃取方法结合气相色谱-质谱联用（GC-MS）对炸花椒油的挥发性风味成分进行分析。结果表明，共鉴定出103种挥发性化合物，包括烃类36种，醛类12种，酮类8种，醇类28种，酯类12种，醚类2种，杂环及其它类5种。SPME法和SAFE法萃取出的挥发性风味成分有一定差异。

Abstract:

The volatile flavor constituents of fried zanthoxylum essential oil were extracted by solid phase micro-extractioon（SPME）and solvent-assisted flavor evaporation（SAFE）and analyzed by gas chromatography mass spectrometry（GC-MS）. A total of 103 volatile compounds were identified in fried zanthoxylum essential oil, including 36 hydrocarbons, 12 aldehydes, 8 ketones, 28 alcohols,12 esters, 2 ethers and 5 heterocyclic compounds. There are some certain differences in volatile compounds extracted by SPME and SAFE.