摘要
采用四种前处理方法(直接溶剂萃取、固相微萃取、同时蒸馏萃取、顶空蒸馏萃取)提取炒芝麻挥发性成分,经GC-MS分析鉴定并根据鉴定结果调配炒芝麻香精。对香精进行评价得到得到以下结论:直接溶剂萃取法适合处理含油量较小的样品,同时蒸馏萃取法适合处理对热不敏感的样品,顶空蒸馏萃取法适合处理对热敏感的样品。
Use four kinds of pre-processing methods （solvent extraction, Solid phase micro-exlraction, Simultaneous distillation and extraction and headspace distillation extraction）, the volatile components of fried sesame were extracted, analyzed and indentified by GC-MS. Results showed that the method of direct solvent extraction was suitable for processing the sample with smaller oil content. The simultaneous distillation and extraction method was suitable for processing non-heat-sensitive samples and the method of headspace distillation and extraction was suitable for processing heat-sensitive samples.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期593-597,共5页
Modern Food Science and Technology
关键词
直接溶剂萃取
固相微萃取
同时蒸馏萃取
顶空蒸馏萃取
芝麻
气质联用
direct solvent extraction
solid phase micro-extraction （SPME）
simultaneous distillation and extraction （SDE）
headspacedistilhtion extraction （I-IDE）
sesame
CJC-MS
