| 焦香葵花籽挥发性成分的分析 |
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| 引用本文： | 俞俊,谢慧明,杨毅,赵华锋,朱霖,潘见.焦香葵花籽挥发性成分的分析[J].安徽农业科学,2008,36(4):1333-1334. |
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| 作者姓名： | 俞俊 谢慧明 杨毅 赵华锋 朱霖 潘见 |
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| 作者单位： | 农产品生物化工教育部工程研究中心,合肥工业大学,安徽合肥,230009 |
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| 基金项目： | 安徽省科技攻关重点项目（06013044A）. |
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| 摘 要： | 对煮制葵花籽进行焦香化增进处理,用GC/MS分析其挥发性香气成分,并与普通煮制葵花籽的挥发性香气成分进行比较。结果表明:在检测出的焦香味煮制葵花籽的18种挥发性成分中,焦香味物质含量占总挥发性成分的52%;与普通煮制葵花籽相比,焦香味成分含量明显增加。
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| 关 键 词： | 焦香味(焙烤风味) 煮制葵花籽 挥发性成分 分析 |
| 文章编号： | 0517-6611（2008）04-01333-02 |
| 收稿时间： | 2007-10-08 |
| 修稿时间： | 2007年10月8日 |
Analysis the Volatile Components in Sunflower Seeds with Over Fired-flavor |
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| YU Jun et al.Analysis the Volatile Components in Sunflower Seeds with Over Fired-flavor[J].Journal of Anhui Agricultural Sciences,2008,36(4):1333-1334. |
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| Authors: | YU Jun |
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| Abstract: | The treatment of caramel aroma enhancement was made on boiled sunflower seed,and its volatile components were analyzed by GC/MS and compared with the volatile aroma components in common boiled sunflower seeds.The results showed that among 18 kinds of determined volatile components in the boiled sunflower seeds with caramel aroma,52% of total volatile components were matters with caramel aroma.Compared with common boiled sunflower seeds,the content of components with caramel aroma was obviously increased. |
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| Keywords: | Caramel aroma(baking flavor) Boiled sunflower seed Volatile components Analysis |
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