全二维气相色谱-飞行时间质谱法分析糟带鱼挥发性风味成分

Analysis of the Volatile Compounds of Vinasse Hairtail Through Two Comprehensive Dimensional Gas Chromatography –time of Flight Mass Spectrometry

摘要:

采用固相微萃取结合全二维气相色谱-飞行时间质谱萃取、分析糟带鱼挥发性风味成分。比较了不同萃取头的萃取效果，研究萃取温度、萃取时间、搅拌速度和氯化钠等因素对萃取效果的影响。结果表明：在相同条件下，50/30CAR/PDMS/DVB对糟带鱼挥发性成分的萃取效果最好,萃取温度、时间、搅拌速度和盐的添加量对萃取效果有不同程度的影响，最适萃取条件为：萃取温度50 ℃，萃取时间40 min，搅拌速度300 r/min，氯化钠添加量20%。共鉴定出295种挥发性成分，其中醛类58种，占33.62%；酮类58种，占15.52%；酯类65种，占24.12%；醇类53种，占17.49%；其它61种，占9.25%。和一维气相色谱相比，全二维气相色谱飞行时间质谱具有高分辨率和高灵敏度特性，可用于食品特征风味分析，风味产生机理等相关领域研究，为食品的品质控制提供理论依据。

Abstract:

The volatile compounds in vinasse hairtail were analyzed by solid-phase micro-extraction (SPME) combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS). The effects of the SPME fiber type，extraction temperature, extraction time, stirring speed，and addition of NaCl on the extraction efficiency were investigated to optimize the SPME parameters，and GC×GC-TOFMS was used for qualitative analysis. The results showed that 50/30CAR/PDMS/DVB fiber had higher efficiency for extracting volatiles from the vinasse hairtail. At the optimal conditions of extraction temperature 50 ℃, extraction time 40 min, stirring speed 300r/min and 20% of NaCl, .295 volatile compounds were identified, in which including 58 aldehydes, 58 ketones, 65 esters, 53 alcohols and 61 other kinds of compounds, and their relative peak areas were 33.62%, 15.52%, 24.12%, 17.49% and 9.25%, respectively. The resolution and sensitivity of GC×GC/TOFMS enabled the separation and identification of a higher number of volatile compounds compared to GC-MS, allowing a deeper characterization of vinasses hairtail. Therefore, SPME-GC×GC/TOFMS could be used as a very powerful tool for understanding the flavor formation mechanism, which would provide a theoretical basis for quality control of the traditional food.