不同萃取方式对烘烤花生挥发性物质 提取效果的影响

Research on different extract methods to the volatile substance of roasted peanut

中文关键词:  烘烤花生  顶空固相微萃取  动态顶空吹扫  挥发性物质

英文关键词:roasted peanut  solid phase microextraction  dynamic headspace sampling  volatile substance

中文摘要:

      目的 比较固相微萃取、动态顶空吹扫两种提取方法对烘烤花生的挥发性物质的提取效果。方法 分别优化固相微萃取的萃取纤维头、萃取温度、萃取时间、动态顶空吹扫的吹扫时间、水浴温度、氮气流速等因素, 测定其对烘烤花生挥发性物质的萃取个数、挥发性化合物的总峰面积等指标的影响。结果 顶空固相微萃取法和动态顶空吹扫法得到的有效化合物分别为54和46种; 相对标准偏差分别为17.36%和19.38%。 结论 顶空固相微萃取方法简便、快速、经济安全、无溶剂、选择性好且灵敏度高, 是烘烤花生关键风味物质提取的良好方法。

英文摘要:

      Objective To compare the solid phase microextraction and dynamic headspace sampling on the effect of the flavor of roasted peanut. Methods The relationship of extract methods (solid phase microextraction, extraction head, temperature and time; dynamic headspace sampling, time, tempreture, the flow rate of nitrogen). Results The two methods extracted 54, 46 compounds for solid phase microextraction, dynamic headspace sampling, respectively. The relative standard deviation of the two methods was 17.36% and 19.38%. Conclusion Solid phase microextraction is a simple, rapid and solvent-free method for extracting key flavors of roasted peanut.