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应用搅拌棒吸附萃取法(SBSE)提取烟用香料的化学成分,并利用热脱附(TD)和色谱-质谱联用(GC-MS)进行分析。对影响萃取效果的因素(萃取时间和氯化钠的加入量)进行了考察,并采用正交试验法对影响热脱附的3个主要因素(脱附温度、脱附时间和冷阱温度)进行了优化,得到了较优的实验条件。对方法的重现性进行了考察,同一样品6次测定所得30个组分的峰面积的相对标准偏差(RSD)平均值小于10%,说明所建立方法的重现性较好。在样品中鉴别出酯类、酮类和醛类等30种不同化学组分,这些物质反映了该香料的香气特点。实验证明SBSE和TD适用于烟用香料的快速分析测定。
The chemical constituents of tobacco flavor were extracted by SBSE and analyzed by thermal desorption (TD) and mass spectrometry-mass spectrometry (GC-MS). Factors influencing the extraction efficiency (extraction time and the amount of sodium chloride added) were investigated. The orthogonal test was used to determine the three main factors affecting the desorption (desorption temperature, desorption time and cold trap temperature) Optimized, obtained the better experimental conditions. The repeatability of the method was investigated. The average relative standard deviation (RSD) of the peak areas of the 30 components obtained from 6 determinations of the same sample was less than 10%, indicating that the established method has good reproducibility. Thirty different chemical constituents, such as esters, ketones and aldehydes, were identified in the samples, which reflect the aroma characteristics of the spice. Experiments show that SBSE and TD are suitable for the rapid analysis of tobacco flavorings.