| 不同凝固剂对豆腐风味的影响 |
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| 引用本文： | 刘香英,康立宁,田志刚,宋志峰,牛红红. 不同凝固剂对豆腐风味的影响[J]. 大豆科学, 2011, 30(6): 993-996 |
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| 作者姓名： | 刘香英 康立宁 田志刚 宋志峰 牛红红 |
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| 作者单位： | 吉林省农业科学院农产品加工研究中心,吉林长春,130033;吉林省农业科学院农产品加工研究中心,吉林长春,130033;吉林省农业科学院农产品加工研究中心,吉林长春,130033;吉林省农业科学院农产品加工研究中心,吉林长春,130033;吉林省农业科学院农产品加工研究中心,吉林长春,130033 |
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| 基金项目： | 吉林省农科院引进人才启动基金资助项目,吉林省人力资源和社会保障厅资助项目 |
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| 摘 要： | 采用同时蒸馏萃取法(SDE)提取不同凝固剂制作的豆腐中的挥发性成分,并利用气相色谱—质谱联用法(GC-MS)进行分离鉴定.对所鉴定出的挥发性成分进行比较,结果表明:以CaSO4为凝固剂的豆腐检测出的挥发性成分有28种;以MgCl2为凝固剂的豆腐检测出的挥发性成分有21种;以内酯为凝固剂的豆腐检测出的挥发性成分有24种....
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| 关 键 词： | 豆腐 挥发性风味 同时蒸馏萃取法 气相色谱—质谱联用法 |
Influence of Different Coagulant on Volatile Flavor of Tofu |
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| LIU Xiang-ying,KANG Li-ning,TIAN Zhi-gang,SONG Zhi-feng,NIU Hong-hong. Influence of Different Coagulant on Volatile Flavor of Tofu[J]. Soybean Science, 2011, 30(6): 993-996 |
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| Authors: | LIU Xiang-ying KANG Li-ning TIAN Zhi-gang SONG Zhi-feng NIU Hong-hong |
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| Affiliation: | (Center of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China) |
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| Abstract: | Volatile constituents of tofu extracted by Simultaneous Distillation Extraction(SDE)method were identifed by Gas Chromatography-Mass Spectrometry(GC-MS).Twenty-eight,21 and 24 volatile constituent of tofu processed by CaSO4,MgCl2 and glucolactone were extracted,respectively.Eighteen volatile constituent were in common.The specific volatile constituent of tofu processed by CaSO4 were 1-Hexanol,2-ethyl-,2-Nonen-1-ol,(E)-,1-Nonanol,Octadecane and Nonadecane.1-Octen-3-yl-acetate and diisobutyl adipate were the specific volatile constituent of tofu processed by glucolactone. |
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| Keywords: | Tofu Volatile flavor SDE GC-MS |
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