| 大葱粉中挥发性风味物质的分析 |
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| 引用本文： | 程安玮,王文亮,淘海腾,徐同成,刘丽娜.,杜方岭. 大葱粉中挥发性风味物质的分析[J]. 农产品加工．学刊, 2011, 0(8): 25-28. DOI: 10.3969/j.issn.1671-9646(X).2011.08.006 |
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| 作者姓名： | 程安玮 王文亮 淘海腾 徐同成 刘丽娜. 杜方岭 |
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| 作者单位： | 山东省农业科学院农产品研究所,国家粮油加工技术研发分中心,山东济南250100 |
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| 基金项目： | 济南市科技局支持项目(200906024) |
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| 摘 要： | 新鲜大葱经40℃加热干燥后粉碎,利用顶空固相微萃取法萃取大葱粉中的挥发性风味物质,然后用气质联用法对不同处理中的挥发性成分进行分离鉴定。结果表明,大葱粉中风味性成分主要是含硫化合物和醛类,其中二甲基硫醚和3-甲基丁醛的含量最高,葱白粉中的含硫化合物含量高于葱叶中的含量。
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| 关 键 词： | 大葱 风味物质 顶空固相微萃取法 |
Analysis of Volatile Flavor Compounds in the Dried Welsh Onions |
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| Cheng Anwei,Wang Wenliang,Tao Haiteng,Xu Tongcheng,Liu Lina,Du Fangling. Analysis of Volatile Flavor Compounds in the Dried Welsh Onions[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(8): 25-28. DOI: 10.3969/j.issn.1671-9646(X).2011.08.006 |
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| Authors: | Cheng Anwei Wang Wenliang Tao Haiteng Xu Tongcheng Liu Lina Du Fangling |
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| Affiliation: | Cheng Anwei,Wang Wenliang,Tao Haiteng,Xu Tongcheng,Liu Lina,Du Fangling(Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Science,National Research and Development Center for Grain and Oil Processing,Ji'nan,Shandong 250100,China) |
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| Abstract: | The fresh welsh onions are oven-dried at 40 ℃ and then grinded to powder.The flavor compounds in welsh onions are extracted by the headspace solid-phase micro method,and the volatile compounds are analyzed by GC-MS method.The results show that the flavor compounds of onion powder are mainly composed of sulfur and aldehyde compounds,especially the amount of dimethyl sulfide and 3-methyl butyraldehyde is the highest.The content of sulfur compounds in welsh onion stalk is higher than that in welsh onion leaves. |
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| Keywords: | welsh onions volatile compound headspace solid-phase micro extraction |
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