| 食醋风味成分比较研究 |
| |
| 引用本文： | 刘杨岷,张家骊,王利平,袁身淑.食醋风味成分比较研究[J].食品与机械,2005,21(5):40-42,59. |
| |
| 作者姓名： | 刘杨岷 张家骊 王利平 袁身淑 |
| |
| 作者单位： | 1. 江南大学分析测试中心,江苏,无锡,214036
2. 江南大学生物工程学院,江苏,无锡,214036 |
| |
| 摘 要： | 采用顶空固相微萃取气质联用对市售四个不同品种食醋的挥发性成分进行了比较研究，鉴定了其中的105种成分，其中有48种共有成分，主要为醇、酯、酸、呋喃类、吡嗪类等化合物，不同醋样所含的芳香性成分的种类及其含量均存在着较大的差异性，可据此区分评价不同醋样。
|
| 关 键 词： | 气质联用 固相微萃取 食醋 风味成分 比较研究 顶空固相微萃取 挥发性成分 呋喃类 化合物 差异性 |
| 收稿时间： | 2005-07-20 |
| 修稿时间： | 2005-07-20 |
Flavour of the vinegar |
| |
| LIU Yang-min,ZHANG Jia-li,WANG Li-ping,YUAN Shen-shu.Flavour of the vinegar[J].Food and Machinery,2005,21(5):40-42,59. |
| |
| Authors: | LIU Yang-min ZHANG Jia-li WANG Li-ping YUAN Shen-shu |
| |
| Affiliation: | 1. Testing and Analysis Center, Southern Yangtze University, Wuxi, Jiangsu 214036, China ; 2. School of Bioteehnology , Southern Yangtze University , Wuxi, Jiangsu 214036, China |
| |
| Abstract: | The flavour compounds of four vinegar samples were isolated by headspace solid phase microextraetioo and analyzed with GC-MS. There were 105 compounds in the samples,48 compounds in common for each. The .same flavour compounds of different vinegar were alcohols, esters, acids, furanes, pyrazines, etc. The kinds and contents of the flavour compounds of the different vinegars were othemess. |
| |
| Keywords: | GC-MS Solid phase microextraction Vinegar Flavour |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
