摘要
新鲜大葱经40℃加热干燥后粉碎,利用顶空固相微萃取法萃取大葱粉中的挥发性风味物质,然后用气质联用法对不同处理中的挥发性成分进行分离鉴定。结果表明,大葱粉中风味性成分主要是含硫化合物和醛类,其中二甲基硫醚和3-甲基丁醛的含量最高,葱白粉中的含硫化合物含量高于葱叶中的含量。
The fresh welsh onions are oven-dried at 40 ℃ and then grinded to powder.The flavor compounds in welsh onions are extracted by the headspace solid-phase micro method,and the volatile compounds are analyzed by GC-MS method.The results show that the flavor compounds of onion powder are mainly composed of sulfur and aldehyde compounds,especially the amount of dimethyl sulfide and 3-methyl butyraldehyde is the highest.The content of sulfur compounds in welsh onion stalk is higher than that in welsh onion leaves.
出处
《农产品加工（下）》
2011年第8期25-28,共4页
Farm Products Processing
基金
济南市科技局支持项目(200906024)
关键词
大葱
风味物质
顶空固相微萃取法
welsh onions
volatile compound
headspace solid-phase micro extraction
