摘要
丁二酮是乳酸菌发酵泡菜时产生的一种重要的风味物质。本文利用固相微萃取-气相色谱法(SPME-GC)来分析泡菜汁中的丁二酮,研究了样品的pH值及萃取温度对分析结果的影响,并进行了丁二酮定量检测的初探,表明当样品测定的操作条件与标准曲线绘制的操作条件相同时,SPME-GC法可用于丁二酮的直接测定。
Diacetyl is one of the important flavor components in pickle which fermented by lactobacillus.The study analyzed the diacetyl in pickles by SPME-GC and developed the its conditions for SPME.The research also proceed the fixed amount determination of diacetyl.When the conditions were the same as the operation of protracting the stand curve of diacetyl,SPME-GC was suitable for the direct determination of diacetyl.
出处
《中国调味品》
CAS
北大核心
2003年第11期37-40,共4页
China Condiment
基金
国家863资助项目(2002AA8041)
