基于气相离子迁移谱的槟榔炒制过程中挥发性成分的变化研究

doi:10.3976/j.issn.1002-4026.2023.06.003

Abstract

Abstract:

Analysis of changes in volatile components during the stir-frying process of Arecae Semen can provide references for quality control of raw and stir-fried Arecae Semen. The content of volatile components in Arecae Semen at different stir-frying times was analyzed via gas chromatography-ion mobility spectrometry (GC-IMS), and chemometrics was applied to screen differential components. Thirty-one volatile components were identified in the Arecae Semen, including aldehydes, esters, organic acids, and ketones. The level of volatile components significantly changed after stir-frying. The results of chemometrics showed that the changes in the level of dimethyl trisulfide, isovaleraldehyde, and ethyl acetate were significant. Based on GC-IMS and chemometrics, the changes in volatile components during the stir-frying process of Arecae Semen were well described, and provided a basis for identification and quality control of Arecae Semen stir-fried for different times.

Key words: Arecae Semen, stir-fried, gas chromatography-ion mobility spectrometry, volatile component

CLC Number:

R285

LI Changgeng, LI Junxian, PAN Shaobin, LIU Shuang, KONG Na, DONG Hongjing. The change in volatile compounds of Arecae Semen during stir-frying process based on gas chromatography-ion mobility spectrometry[J].Shandong Science, 2023, 36(6): 15-21.

Figures/Tables 6

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References 18

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样品	L^*	a^*	b^*	E^*
0 min(BL-1)	63.08	12.04	12.10	31.73±1.09
10 min(BL-2)	60.82	12.44	12.38	33.92±0.14
20 min(BL-3)	58.05	11.70	11.01	35.65±0.29
30 min(BL-4)	56.74	11.35	10.21	36.63±0.20
40 min(BL-5)	55.33	11.70	10.47	38.11±0.46
50 min(BL-6)	53.12	11.05	9.21	39.70±0.37
60 min(BL-7)	50.94	10.28	7.98	41.36±0.53
70 min(BL-8)	50.80	9.97	8.26	41.47±0.39
空白	90.55	0.35	1.42

序号	化合物名称	CAS号	分子式	相对分子质量	保留指数实测值	保留时间/s	迁移时间/ms
1	2,4-二氯苯酚 (Phenol-2-4-Dichloro)	120-83-2	C₆H₄C_l2O	163.0	1 168.2	488.881	1.191 5
2	丙位庚内酯 (γ-Heptalactone)	105-21-5	C₇H₁₂O₂	128.2	1 132.6	437.263	1.263 8
3	正辛醇 (1-Octanol)	111-87-5	C₈H₁₈O	130.2	1 058.0	346.207	1.464 1
4	苯乙酮 (Ethanone-1-Phenyl)	98-86-2	C₈H₈O	120.2	1 058.6	346.787	1.5717
5	2-壬酮 (2-Nonanone)	821-55-6	C₉H₁₈O	142.2	1 074.7	364.766	1.402 9
6	α-水芹烯 (α--Phellandrene)	99-83-2	C₁₀H₁₆	136.2	1 003.9	292.269	1.666 2
7	γ-丁内酯 (γ-Butyrolactone)	96-48-0	C₄H₆O₂	86.1	888.3	217.453	1.297 2
8	丙酸 (Propanoic Acid)	79-09-4	C₃H₆O₂	74.1	728.5	160.615	1.097 0
9	异戊酸甲酯 (Methyl 3-Methylbutanoate)	556-24-1	C₆H₁₂O₂	116.2	765.9	171.054	1.202 7
10	3-甲基-3-丁烯-1-醇 (3-Methyl-3-Buten-1-ol)	763-32-6	C₅H₁₀O	86.1	719.8	158.295	1.286 1

The change in volatile compounds of Arecae Semen during stir-frying process based on gas chromatography-ion mobility spectrometry

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