兰州大学学报（医学版）2012，Vol.38Issue(2)：22-25,4.
火锅飘香剂挥发性成分的气相色谱-质谱法研究
Study of the volatile components of the hotpot flavors additive from gas chromatography-mass spectrometry
摘要
Abstract
Objective To study the composition of the volatile components in the hotpot flavors additive and to establish a fast and accurate method for the quality control of the hotpot flavors additive. Methods The sample was dissolved with the methylene chloride and injected into gas chromatography-mass spectrometer with the split mode. The peaks were identified by manual and comparison spectra. The relative percentage contents of each volatile component were determined by spectrum peak normalization. Results Forty possible volatile components were separated in the hotpot flavors additive and twenty-one of them were identified. The identified constituents were about 19.88% of the total volatile components. The major constituents were ketenes, alcohols, fats, steroids compounds. Conclusion The established method is a rapid approach for separation and identification of the volatile components in the hotpot flavors additive and it can be used as an. alternative method for the quality control of the hotpot flavors additive.关键词
火锅飘香剂/挥发性成分/气相色谱-质谱法Key words
hotpot flavors additive/ volatile components/ gas chromatography-mass spectrometry分类
医药卫生引用本文复制引用
潘政春,路宁维,安琼,董钰明..火锅飘香剂挥发性成分的气相色谱-质谱法研究[J].兰州大学学报（医学版）,2012,38(2):22-25,4.基金项目
兰州大学中央高校基本科研业务费专项基金(lzujbky-2011-93) （lzujbky-2011-93）
