Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity

被引：5

作者：

Wang T. ^{[1
]}

Zhang S. ^{[1
]}

Zhang H. ^{[1
]}

Zhao G. ^{[2
]}

Li X. ^{[1
]}

Wei Y. ^{[2
]}

Cui Z. ^{[1
]}

机构：

[1] Technology Center of Qinhuangdao Customs, Qinhuangdao

[2] Technology Center of Xining Customs, Xining

来源：

Cui, Zongyan (ciqqhd@126.com) | 2020年 / Chinese Chamber of Commerce卷 / 41期

关键词：

Buckwheat honey; Gas chromatography-mass spectrometry; Headspace solid phase microextraction; Maturity; Volatile compounds;

D O I：

10.7506/spkx1002-6630-20190927-328

中图分类号：

学科分类号：

摘要：

A headspace solid phase microextrction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS)method was developed for the determination of the volatile compounds of 14 samples of buckwheat honey with different maturity levels. The SPME parameters (extraction fiber, time and temperature) and the GC conditions (capillary column and rising temperature program) were optimized. Under the optimal experimental conditions, a total of 168 volatile compounds were identified, mainly including alcohols, esters, aldehydes, acids and lactones. There were significant differences in the volatile components of buckwheat honey at different maturity levels. Esters and alcohols were the main volatile compounds in buckwheat honey at lower maturity levels, while aldehydes and acids were dominant in buckwheat honey at higher maturity levels. © 2020, China Food Publishing Company. All right reserved.

引用

页码：222 / 230

页数：8

共 24 条

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