HS-SPME GC/MS 分析生杏仁和干烤杏仁（甜扁桃）中的挥发性成分。
HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
机构信息
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
出版信息
Food Chem. 2014 May 15;151:31-9. doi: 10.1016/j.foodchem.2013.11.052. Epub 2013 Nov 18.
A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6±272.5 ng/g (raw almonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively.
建立了一种强大的 HS-SPME 和 GC/MS 方法，用于分析生杏仁和干烤杏仁中挥发性成分的组成。杏仁直接作为在室温下提取的研磨杏仁进行分析。在生杏仁和烤杏仁中共鉴定出 58 种挥发性成分。直链醛和醇的含量显著增加，但增加幅度很小，而支链醛、醇、杂环和含硫化合物的水平在烘烤（p<0.05）时显著增加（500 倍）。苯甲醛的含量从生杏仁中的 2934.6±272.5ng/g 降至烘烤后的 315.8±70.0ng/g（即 138°C 下烘烤 28、33 和 38 分钟的平均值）。除了在生杏仁中也检测到的 2,5-二甲基吡嗪外，仅在烤杏仁中检测到吡嗪。除 2-甲基-1-丙醇、3-甲基-1-丁醇和 2-苯乙醇外，大多数醇在烤样品中的浓度均增加，这三种醇的浓度分别下降了 68%、80%和 86%。
Zotero 插件