摘要
本课题对陈米样品的处理及其臭味物的气相色谱分离条件进行了一些试验。将样品在100℃密闭蒸煮后,采用顶空取样法,以10％PEG—20M为固定液,Shimalite(NAW101)为载体的填充柱,采用程序升温、双柱补偿,用氢焰离子检测器,可以得到分离较好的20多个峰。经针筒消除反应可知相当部分为羰基化合物。
Experiments were made on the separation condition of vapour-phase chromatography to eliminate the stale rice smell. When the stale rice and water were put in a closed container and steamed at 100℃ for more than one hour, the head-space sampling method was adopted. With packing-column of 10% PEG-20M as immobile phase and shimatile NAM(101)as support, more than 20 chromatographic peaks could be obtained by means of programmed heating, double-column compensation and FID detector. The elimination reaction showed that considerable part of the peaks were car-boxylic compounds.
出处
《郑州粮食学院学报》
1993年第1期65-69,共5页
Journal of Zhengzhou Institute of Technology
关键词
陈米
臭味物
顶空取样
气相色谱
Stale rice
stinking matter
head-space sampling
vapour-phase chromatographic separation
