顶空固相微萃取-气质联用分析香荚兰浸膏风味组分的条件优化

为选择适宜的香荚兰浸膏萃取条件,采用顶空固相微萃取-气相色谱-质谱联用技术,以固相微萃取样品处理量、萃取温度和萃取时间三个条件分析各萃取条件对香荚兰浸膏风味组分、面积及含量的影响。结果表明：在实验范围内香荚兰浸膏最佳萃取条件为萃取样品添加量2.0 g、萃取温度80 ℃、萃取时间25 min。最佳条件下香荚兰浸膏鉴定出匹配度90以上的化合物45种,此条件下总化合物面积（×10 ¹¹）及香兰素面积（×10 ¹⁰）最高分别为1.04±0.09、6.99±0.46,匹配度90以上化合物占总化合物相对百分含量的90.24%;香荚兰中主要化合物醛类百分含量占总化合物相对百分含量的72.03%。

Optimization of Flavor Components of Vanilla Concentrate by Headspace Solid Phase Microextraction-GC Mass Spectrometry Analysis

In order to select suitable extraction conditions of vanilla concentrate, the influence of each extraction condition (extraction sample quantity, extraction temperature and extraction time) on flavor composition, area and content of vanilla concentrate was analyzed using the headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimum extraction conditions were extracting samples of 2.0 g, extractive temperature of 80 ℃, time of 25 min in the experimental range. Under the best conditions, 45 compounds were identified with a matching degree of more than 90 the total compound area (×10 ¹¹)and the largest area of vanillin (×10 ¹⁰) was 1.04±0.09, 6.99±0.46, repectively. The percentage of compounds in the main compounds was 90.24% with a matching degree of more than 90. The aldehydes content in the main compounds also reached 72.03% in vanilla.