食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 268 - 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026490

分析与检测

顶空-气相色谱-质谱法结合保留指数分析食品包装用纸中挥发性气味成分

  • 张宜彩 ,
  • 林勤保 ,
  • 黄湛艳 ,
  • 李忠 ,
  • 李烃
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  • 1(暨南大学 包装工程研究所,广东普通高校产品包装与物流重点实验室,广东 珠海,519070)
    2(珠海市食品药品检验所,广东 珠海,519015)
    3(拱北海关技术中心化学分析实验室,广东 珠海,519015)
硕士研究生(林勤保教授为通讯作者,E-mail:7899966@qq.com)

收稿日期: 2020-12-17

  修回日期: 2021-01-07

  网络出版日期: 2021-08-02

基金资助

国家重点研发计划项目(2018YFC1603204);广东省动植物与食品进出口技术措施研究重点实验室开放课题项目(IQTC201803);珠海进出口公共技术服务平台产学研协同创新计划项目(IETP202001007)

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Determination of volatile odor compounds from food packaging paper by headspace gas chromatography-mass spectrometry coupled with retention indices

  • ZHANG Yicai ,
  • LIN Qinbao ,
  • HUANG Zhanyan ,
  • LI Zhong ,
  • LI Ting
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  • 1(Key Laboratory of Product Packaging and Logistics,Packaging Engineering Institute,Jinan University,Zhuhai 519070,China)
    2(Zhuhai Food and Drug Inspection Institute,Zhuhai 519015,China)
    3(Chemical Analysis Laboratory of Gongbei Customs Technology Center,Zhuhai 519015,China)

Received date: 2020-12-17

  Revised date: 2021-01-07

  Online published: 2021-08-02

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摘要

建立一种顶空-气相色谱-质谱法结合保留指数分析食品包装用纸中挥发性气味成分的分析方法。采用顶空直接进样方式,经气相色谱-质谱上机检测,在美国国家标准与技术研究院(National Institute of Standards and Technology,NIST)质谱库检索的基础上,结合保留指数及气味物质谱库对挥发性气味物质进行定性分析,最后用面积归一法计算各物质的相对含量。结果表明,19种食品包装用纸中共鉴别出113种挥发性化合物,通过检索气味物质谱库,最终确定出36种挥发性气味物质,主要为醛类、羧酸类、酮类、烯烃类、呋喃类、醇类、酚类及含硫化合物共8大类。其中,主要气味物质包括糠醛、苯甲醛、2-戊基呋喃、乙酸、2-乙基-1-己醇、苯乙烯等。此方法可以快速、准确地鉴别出食品包装用纸中挥发性气味物质,提高了定性分析的工作效率;食品包装纸中挥发性气味物质可能会影响食品气味,需引起高度关注。

关键词： 顶空气相色谱-质谱法; 保留指数; 气味物质; 异味; 食品包装用纸

本文引用格式

张宜彩 , 林勤保 , 黄湛艳 , 李忠 , 李烃 . 顶空-气相色谱-质谱法结合保留指数分析食品包装用纸中挥发性气味成分[J]. 食品与发酵工业, 2021 , 47(13) : 268 -273 . DOI: 10.13995/j.cnki.11-1802/ts.026490

Abstract

To establish a method for the determination of volatile odor compounds released from 19 kinds of food packaging paper by headspace gas chromatography-mass spectrometry (HS-GC-MS) coupled with retention indices. Based on direct headspace injection, the odor compounds were analyzed by GC-MS using mass spectral search in the NIST library, then coupled with retention indices (RI) and odor compound library. Finally, the relative content of each substance was calculated by the peak area normalization method. The result of HS-GC-MS showed that a total of 113 volatile substances were identified in 19 kinds of food packaging paper, and 36 flavor compounds were finally determined by searching the odor substance spectrum library which mainly were aldehydes, carboxylic acids, ketones, olefins, furans, alcohols, phenols and sulfur-containing compounds. The main volatile odor compounds were furfural, benzaldehyde, 2-pentyl furan, acetic acid, 2-ethyl1-hexanol, styrene, etc. This method can quickly and accurately identify volatile odor compounds in food packaging paper and improve the efficiency of qualitative analysis. Volatile odor compounds from food packaging paper may affect food odor, which should be paid close attention to.

Key words： HS-GC-MS; retention indices; odor; off-flavor; food packaging paper

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