| 顶空固相微萃取—气质联用技术分析传统豆豉中的挥发性成分 |
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| 引用本文： | 黄红霞,孟鸳,康旭,李冬生. 顶空固相微萃取—气质联用技术分析传统豆豉中的挥发性成分[J]. 农产品加工．学刊, 2010, 0(9): 25-29. DOI: 10.3969/j.issn.1671-9646(X).2010.09.006 |
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| 作者姓名： | 黄红霞 孟鸳 康旭 李冬生 |
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| 作者单位： | 1. 湖北工业大学生物工程学院,湖北武汉,430068
2. 湖北工业大学生物工程学院,湖北武汉430068;湖北省食品发酵工程技术研究中心,湖北武汉430068 |
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| 摘 要： | 采用顶空固相微萃取技术提取4种不同地方传统豆豉中的挥发性成分,再经气质联用进行分析鉴定。样品分析结果表明,苯甲醛、苯乙醛、α-松油醇、4-乙基愈创木酚、4-乙烯基愈创木酚、丁香酚、2,3,5-三甲基吡嗪、吲哚、茴香脑等物质在4种传统豆豉中共同检出。
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| 关 键 词： | 豆豉 挥发性成分 顶空固相微萃 气质联用 |
Volatile Flavor Compounds in Traditional Lobster Sauce with Head Space Solid-phase Microextraction and Gas Chromatography-mass Spectrometry |
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| Huang Hongxia,Meng Yuan,Kang Xu,Li Dongsheng. Volatile Flavor Compounds in Traditional Lobster Sauce with Head Space Solid-phase Microextraction and Gas Chromatography-mass Spectrometry[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(9): 25-29. DOI: 10.3969/j.issn.1671-9646(X).2010.09.006 |
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| Authors: | Huang Hongxia Meng Yuan Kang Xu Li Dongsheng |
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| Abstract: | The headspace solid-phase microextraetion coupled with capillary gas chromatography-mass spectrometry (GC-MS) is used for the determination of volatile flavor compounds in three diferent traditional sweet flour paste samples.The results show that Benzaldehyde,Phenylacetaldehyde,α-Terpineol,4-Ethyl-2-methoxyphenol,4-Hydroxy-3-methoxystyrene,Eugenol,Trimethyl-pyrazine,Indole and Anethol are found in four sanples. |
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| Keywords: | lobster sauce volatile components HS-SPME GC-MS |
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