Analysis the main ingredients of rancid flavor in infant nutrition package by static headspace (SHS) and solid rhase microextraction (SPME)
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摘要: 为研究婴幼儿辅食营养包中哈喇味的主要成分,采用静态顶空与顶空固相微萃取技术提取婴幼儿辅食营养包中的气味成分,通过气相色谱-质谱联用技术进行定性分析,对两种方法所得的气味成分进行比较分析。结果表明:加速氧化实验后,样品中醛类含量变化最明显,两种检测方法中严重组和中度组挥发性成分都以醛类化合物为主。推测己醛、2-戊基呋喃、（E,E）-2,4-壬二烯醛、（Z）-14-甲基-8-十六碳烯-1-缩醛可能是婴幼儿辅食营养包中产生哈喇味的主要因素,而哈喇味可能是由其中几种物质相互作用而产生的。Abstract: Static headspace( SHS) and solid phase microextraction( SPME) technology were used to extract odor components in infant nutrition package.Their odor components were analyzed qualitatively and quantitatively by the gas chromatography / mass spectrometry( GC- MS) and then compared the results. The results showed that the most obvious changes in the samples were aldehydes after the accelerated oxidation test.The main components of the nutritional package's rancid flavor may be Hexanal,2- pentyl furan,( E,E)-2,4- nonadienal,( Z)-14- methyl-8- hexadecene-1- acetal.Rancid flavor may be generated by the interaction of several substances.
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Keywords:
- static headspace /
- HS-SPME /
- infant nutrition package /
- rancid flavor ingredients
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