摘要
采用同时蒸馏萃取法提取传统小麦酱中的挥发性成分,以气-质联用结合气相色谱-嗅闻技术,对传统小麦酱中的活性香气成分进行分离鉴定。结果共鉴定出42种挥发性化合物,占色谱流出组分总量的72.835%,在传统小麦酱中的含量为102.845μg/g,包括醛类6种、酯类10种、酸类6种、烃类8种、醇类1种、杂环类化合物7种、酮类1种,其他化合物3种。用气相色谱-嗅闻技术分离出25种活性香气成分,其中芳香萃取物稀释分析稀释因子较高的有乙酸、异戊醛、糠醛、3-甲硫基丙醛、二甲基三硫醚、1-辛烯-3-醇和四甲基吡嗪等。
The volatile composition of traditionally fermented wheat paste was extracted by simultaneous distillation extraction （SDE） and analyzed by gas chromatography and mass spectrometry （GC-MS） coupled with gas chromatography and olfacto- metry （GC-O）. Totally 42 volatile compounds comprising aldehydes （6）, esters （10）, acids （6）, hydrocarbons （8）, alcohols （1）, heterocycles （7）, ketones （1） and miscellaneous compounds （3） were identified, accounting for 72.835% of total peak area and 102.8451ag/g in traditionally fermented wheat paste. A total of 25 aroma compounds acetic acid were identified by GC-O. Among these compounds, 3-methylbutanal, furfural, methional, dimethyl trisulfide, 1-octen-3-ol and tetrarnethyl pyrazine was deter- mined by aroma extract dilution analysis to show a higher flavour dilution factor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期138-142,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2011BAD23B01)
