HS-SPME-GC-MS技术分析黑苦荞奶茶的挥发性成分

摘要

以黑苦荞、鲜牛奶、白砂糖为原料制备黑苦荞奶茶,采用双柱定性并结合固相微萃取-气相色谱-质谱联用技术对其风味物质进行分离、鉴定.结果表明,DB-WAX极性柱分离鉴定出44种物质,HP-5MS弱极性柱分离鉴定出33种物质,且HP-5MS弱极性柱分离得到的化合物相对含量较极性柱高.双柱共鉴定出57种挥发性成分,包括吡嗪类15种、醛类6种、酮类5种、醇类3种、酯类3种、酸类3种、酚类3种、烯烃类2种、杂环及其他种类17种;其中吡嗪类、醛类和杂环及其他种类的含量较多.%Black buckwheat is widely used in many foods because it contains unique aroma components.This study aimed to prepare black buckwheat milk tea from black buckwheat tea infusion and fresh milk with added sugar.Volatile compounds were extracted by headspace-solid phase microextraction (HS-SPME) from black buckwheat milk tea and analyzed by gas chromatography-mass spectrometry (GC-MS) using a polar DB-WAX column or an HP-5MS weak polar column.The results showed that 44 and 33 compounds were separated on the two columns,respectively,and the relative contents of volatile compounds separated on the HP-5MS column were higher than on the DB-WAX column.A total of 57 volatile compounds were identified by using these two columns,including 15 pyrazines,6 aldehydes,5 ketones,3 alcohols,3 esters,3 acids,3 phenols,2 alkenes,17 heterocyclic and other compounds.The prominent compounds were pyrazines,aldehydes,heterocyclic and other compounds.