摘要
采用顶空固相微萃取方法提取3个不同厂家芽菜中挥发性风味物质,然后结合气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定。通过对固相微萃取的纤维头、萃取温度和萃取时间的选择来优化其实验条件。采用气-质联用技术从三种样品中一共鉴定出67种挥发性风味物质。主要包括醇类、酸类、酯类和烷烃类化合物等。研究表明,顶空固相微萃取以及气-质联用技术可以很好来分析芽菜中挥发性风味物质,并说明不同品牌芽菜其挥发性风味物质存在一定差异。
The volatile compounds in three kinds of bean sprout with solid phase microextraction （SPME） were analyzed by gas chromatograph-mass spectrometry （GC-MS）. The solid phase microextraction conditions were further optimized by carefully selection of the fibers, the extraction temperature and time. Sixty-seven volatile compounds were effectively obtained with SPME in three kinds of bean sprout by GC-MS. The main constituents were alcohols, esters, acids, alkanes, ketones. It can be concluded that bean sprout could be analyzed by SPME combined with GC-MS effectively. There were differences in flavor between three kinds of bean sprout.
出处
《中国调味品》
CAS
北大核心
2011年第10期86-90,共5页
China Condiment
