摘要
采用水蒸气蒸馏,无水乙醚萃取浓缩,气相色谱质谱联用测定了市售芝麻油的挥发性风味成分,实验共分离鉴定了57种化合物,占总检出化合物的81.66%,检出化合物可分为吡嗪,吡咯,吡啶,噻唑,噻吩,呋喃和酚类。
The volatile flavor components from sesame seed oil were obtained by steam distillation, and 57components were separated and identified by GC -MS. The components can be classified into several groups： pyrazines ,thiophenes, furans, thiazols, pyrrles, pyridines, and phenols.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第6期88-90,共3页
Journal of the Chinese Cereals and Oils Association
