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基于HS—SPME和模糊評判的蘋果汁香氣萃取條件優(yōu)化
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“十二五”國家科技支撐計劃資助項目（2012BAK17B06,、2012BAD31B01）;國家自然科學基金資助項目（31071550、31171721）;農(nóng)業(yè)部“948”項目（2011—G8—3）;陜西省科技攻關資助項目（2009K01—20）;西北農(nóng)林科技大學基本科研業(yè)務青年項目（QN2009073）


Optimization of Volatile Compounds in Apple Juice Based on HS—SPME and Fuzzy Comprehensive Evaluation
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    摘要:

    鑒于關鍵香氣成分酯類,、醇類或醛類單獨作為優(yōu)化萃取參數(shù)評價指標時優(yōu)化結果不一致，采用頂空固相微萃取法(HS—SPME)富集提取蘋果汁中香氣成分，利用模糊評判法構建綜合評價模型對萃取參數(shù)進行優(yōu)化。以模糊綜合評判結果為目標,，采用響應曲面法研究萃取時間、萃取溫度和NaCl添加量對蘋果汁中關鍵香氣成分提取的影響規(guī)律,。獲得同步萃取酯類,、醇類與醛類效果最優(yōu)工藝參數(shù)為：萃取溫度51.3℃、萃取時間45.2min,、NaCl添加量0.252g/mL,。建立的方法在所考察的濃度范圍內(nèi)具有良好的線性(R2≥0.983)，加標回收率為87.6%~106.3%,，相對標準偏差在10.09%以內(nèi),。

    Abstract:

    Headspace solid-phase microextraction (HS—SPME) was applied to the analysis of volatile components in apple juice. There are differences among parameters for the extraction of esters, alcohols and aldehydes. Therefore a model of fuzzy comprehensive evaluation was established and used to optimize the parameters of microextraction. The result of fuzzy comprehensive evaluation was set as the response. The extraction conditions were optimized by using a response surface experimental design to analyze the effect of three factors: extraction temperature, extraction time and NaCl concentration. Optimal extraction conditions for esters, alcohols and aldehydes were obtained when the extraction temperature was 51.3℃, extraction time was 45.2min and NaCl concentration was 0.252g/mL. For the proposed method, the linearity was good in the considered concentration ranges (R2≥0.983). Recoveries ranged from 87.6% to 106.3% and showed good accuracy. The relative standard deviation was less than 10.09%.

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郭靜,岳田利,袁亞宏,彭幫柱.基于HS—SPME和模糊評判的蘋果汁香氣萃取條件優(yōu)化[J].農(nóng)業(yè)機械學報,2013,44(5):175-181. Guo Jing, Yue Tianli, Yuan Yahong, Peng Bangzhu. Optimization of Volatile Compounds in Apple Juice Based on HS—SPME and Fuzzy Comprehensive Evaluation[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(5):175-181.

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  • 在線發(fā)布日期: 2013-04-28
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