猪乳风味物质的SDE-GC-MS和SPME-GC-MS分析鉴定

研究采用同时蒸馏-气相色谱-质谱(SDE-GC-MS)和固相微萃取-气相色谱-质谱(SPME-GC-MS)法对猪乳风味物质进行分析鉴定。结果表明:同时蒸馏提取鉴定出分子量较小的挥发性物质21种,其中顺-1-甲基-4-(1-甲基乙基)-环己烷、萜烯醇和反-1-甲基-4-(1-甲基乙基)-环己烷为3种主要成分;而固相微萃取提取鉴定出分子量相对较大的挥发性物质22种,其中芥酸、环己基甲酸十二醇酯和十六烷基环己基甲酸酯为主要的3种;同时蒸馏提取的风味物质出峰时间均早于固相微萃取,综合两者分析显示,猪乳中主要风味成分是酯、脂肪酸、烷烃、醛、醇、酮等化合物。研究结果对模拟猪乳乳香风味,开发仔猪用饲料香味剂具有一定的参考辅助作用。

Determination of Flavor Compounds in Pig Milk by Simultaneous Distillation Extraction or Solid Phase Microextraction Combined with Gas Chromatography Mass Spectrometry

The study was conducted to detect flavor compounds in pig milk by simultaneous distillation extraction(SDE) or solid phase microextration(SPME) combined with gas chromatography mass spectrometry.Twenty one volatile compounds with low molecular weight were found by SDE-GC-MS for pig milk,and cis-1-methyl-4-(1-methylethyl)-cyclohexane,4-methyl-1-(1-methylethyl)-cyclohexene and trans-1-methyl-4-(1-methylethyl)-cyclohexane were most abundant.Twenty two flavor compounds with relative higher molecular weight were detected by SPME-GC-MS,and erucic acid,cyclohexanecarboxylic acid dodecyl ester and cyclohexanecarboxylic acid hexadecyl ester were main ingredients.The retention time for compounds presented in simultaneous distillation extraction were always lower than that for compounds in solid phase microextration in gas chromatography.The compounds showed in both methods were main ester,fatty acid,hydrocarbons,aldehyde,mellow and ketone.These results would be useful in simulation of flavor from pig milk and exploration of feed flavor with good feeding attractant for pig.