乙醇浸提大蒜油工艺的研究及GC-MS呈香成分分析

摘要

选用乙醇为溶剂提取大蒜油,研究不同工艺条件下的大蒜油品质,以其呈香成分保留程度作为评价品质的指标,对比考察乙醇浓度、料液比、提取时间及提取温度4个因素对大蒜油品质的影响.分别选用动态针捕集(Needle Trap)、固相微萃取(SPME)2种样品萃取分离技术与气相色谱-质谱联用(GC-MS)对提取的大蒜油成分进行对比分析,探讨Needle Trap-GC-MS在测定挥发性呈香成分中的适用性.结果发现:选用浓度为85％的乙醇、大蒜粉末按1∶8加入,在60℃下萃取4h得到大蒜油品质最佳,采用SPME-GC-MS可从中鉴定得到26种成分,而Needle Trap-GC-MS可分离鉴定出36种成分,Needle Trap-GC-MS分析所得风味代表物质种类较多且相对含量较高,表明动态针捕集技术在富集挥发性香气物质用于鉴定分析方面具有一定的优势.%The fresh garlic oil is used as raw material to determine the suitable extracting condition by ethanol extraction solvent.The retention of volatile aroma components is used as the index to evaluate the quality of garlic oil and investigate the effect of different extraction conditions(ethanol concentration,solid-liquid ratio,extraction time and extraction temperature) on the extraction efficiency.The volatile compounds in garlic oil are determined by Needle Trap and solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS).The suitability of using Needle Trap-GC-MS for volatile aroma components is investigated.It's found that choose the ethanol concentration of 85 ％,solid-liquid ratio of 1 ∶ 8,extracting for 4 hours at 60 ℃ can obtain the best quality of garlic oil.Using SPME-GC-MS can identify 26 kinds of components,and Needle Trap-GC-MS can identify 36 kinds of components.The type and relative content of representative flavor substances analyzed by Needle Trap-GC-MS are more than that by SPME.This result indicates that the dynamic Needle Trap technique has certain advantages in adsorption compared with solid-phase microextraction and it can also be used to analyze the aroma components.