自制吸附萃取搅拌棒结合气相色谱嗅觉计（GC/O）、气质联用仪（GC/MS）分析肉味香精呈香组分
The identification of volatile meat flavor components using SBSE made by ourselves, GC/O and GC/MS
摘要：采用自制吸附萃取搅拌棒对肉味香精呈香组分进行提取，利用热脱附仪进样，结合气相色谱嗅觉计联用（GC/O）、气质联用（GC/MS）双重定性方式，令组分富集率更高，检测结果更加真实、客观地反映出香精的香气组成。为高级香精的调配及仿香工作提供有力依据。实验仪器采用在色谱柱出口安装“石英三通”进行1：1分流，样品被同时引入质谱和嗅觉计，避免了单一定性方法存在的不足。其中，两种方法共同检出的物质31种，仅GC/O检出的物质24种，仅GC/MS检出的物质26种。
关键词：搅拌棒吸附萃取（SBSE）,热脱附仪（TD）,气相色谱嗅觉计联用（GC/O）；气质联用（GC/MS）；肉味香精；呈香组分
Abstract: Extracting meat flavor aroma components with stir bar sorptive extraction (SBSE)made by ourselves, introducing sample by thermal desorber(TD) and identifying by the cooperation of gas chromatography /olfactory(GC/O) and gas chromatography/mass spectrometry (GC/MS), we got the qualitative results that reflected more truely and objectively the composition of flavor. It provided powerful data support to blend and copy of advanced flavor. Quartz three-way pipe was installed at the exit of column to bring sample(1:1) to spectrometry and olfactory at the same time, which avoided the disadvantage of using only one analytical method . Among them, We can detect 31 compounds by both GC/O and GC/MS, 24 only by GC/O and 26 only by GC/MS.
Key words: Stir Bar Sorptive Extraction (SBSE); Thermal Desorber(TD); Gas Chromatography /Olfactory （GC/O）； Gas Chromatography/Mass Spectrometry (GC/MS)；Meat Flavor; Aroma Component
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