GC-MS及主成分分析法用于咖啡香精的指纹图谱分析和微差样品的识别

采用正己烷溶剂萃取法提取咖啡香精中的挥发性和半挥发性成分，并通过气相色谱-质谱法建立了咖啡香精的色谱指纹图谱，共定性了22个组分，占总量的87％，采用共有峰率、组分含量的相对标准偏差及相似度等几个指标对6个不同批次的样品进行了评价，结果表明它们之间具有很大的一致性，通过相似度比较和主成分分析的投影显示法区分微差样品。该色谱指纹图谱可用作咖啡香精的质量控制。

Fingerprint analysis of coffee flavor with GC - MS and principal component analysis and differentiation of little difference samples

The volatile and semi-volatile components in coffee flavor were extracted with hexane and detected with gas chromatography-mass spectrum(GC-MS).Then the GCMS fingerprint of coffee flavor was developed.22 compo-(nents) in coffee flavor,accounting for 87%,were identified and quantified.The criteria of common peak ratio,(relative)(standard) deviation(RSD) values of the content of the main components and similarity were adopted for the(evaluation) of six batches from different time of coffee flavor.The results showed fair consistency among different batches.The(little)(difference) samples were distinguished from coffee flavor by similarity comparison and principle(component)(analysis.) The developed fingerprint can be used for quality control of coffee flavor.