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.%目的 探讨火锅飘香剂挥发性成分的组成及含量.方法 样品用二氯甲烷溶解,采用分流进样方式进样,经气相色谱-质谱法分析,结合图谱对比并进行人工解析,鉴定挥发性组分；采用峰面积归一化法测定各挥发性组分的相对百分含量.结果 从火锅飘香剂挥发性成分中共分离出40种化合物,对其中的21种进行了鉴定,占挥发性成分总量的19.88％,主要有酮类、醇类、脂肪酸类、甾体类化合物.结论 该方法可对火锅飘香剂挥发性成分进行快速分离和鉴定,可以作为火锅飘香剂质量控制的参考方法.
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