摘要
采用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)法分析对照韭花酱及加入3种不同水果(苹果、梨、菠萝)韭花酱的香气成分。在温度20℃、萃取时间30min的条件下,对3种水果韭花酱香气成分测定。结果:从苹果韭花酱、梨韭花酱、菠萝韭花酱中分别鉴定出7、7、11种香气成分;4种韭花酱的共有成分为甲硫醇、二甲基二硫醚、一硫二丙烯、二甲基三硫醚,其中苹果韭花酱中特有成分为1-甲硫基-1-丙烯-(E),菠萝韭花酱中特有成分为丁酸甲基酯、2-甲基-丁酸-甲基酯、甲基酯己酸、甲基丙基二硫醚、二噻烷。
Headspace solid-phase microextraction（HS-SPME） and gas chromatography coupled with mass spectrometry（GC-MS） were employed to analyze the aroma composition of Laocaichen brand of chives flower sauce and its improved products with different fruit flavors（mixing it with the slurry of apple,pear or pineapple at a mass ratio of 1：1）.HS-SPME was performed at 20 ℃ and the holding time was 30 min.A total of 7,7 and 11 aroma compounds were identified in apple,pear and pineapple-flavored chives flower sauces,respectively.Methyl mercaptan,dimethyl disulfide,diallyl sulfide and dimethyl trisulfide existed in all the four kinds of chives flower sauces.The unique components of apple-flavored chives flower sauce were 1-propene-1-（methylthio）-（E）-,and butanoic acid methyl ester,butanoic acid 2-methyl-methyl ester2-,hexanoic acid methyl ester,disulfide methyl propyl and 1,3-dithiane were unique to pineapple-flavored chives flower sauce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期308-311,共4页
Food Science
