摘要
利用顶空固相微萃取和气相色谱-质谱联用分析技术,对12个大白菜试材进行连续2年的风味物质成分分析。共检测鉴定出了腈类、酯类、醛类、酮类、醇类、烃类及杂环类等14类170多种化合物。主要的风味物质有45种,初步认为2-环己烯-1-醇、2-己烯醛、3-己烯-1-醇、苯丙腈和苯乙基异硫氰酸酯等5种成分为大白菜的特征性风味物质。
Volatile components in 12 cultivars of Chinese cabbages were continually analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry(GC-MS) for 2 years.The results showed that more than 170 com-pounds of 14 varieties are found in the samples,which include nitrile,esters,aldehydes,ketones,alcohols,hydrocarbons and heterocycles etc.Furthermore,there are 50 flavor compounds,and 2-cyclohexen-1-ol,2-hexenal,3-hexen-1-ol(Z/E),benzene(2-isothiocyanatoethyl) and benzenepropanenitrile ...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第4期145-148,共4页
Food Science
基金
国家"863"计划项目(2001AA2411243)
山东省农业良种工程项目