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采用气相色谱-质谱(GC-MS)技术对茅台酱香型酒糟与酒曲石油醚萃取部分的脂溶性成分进行分析,通过K-B纸片法评价茅台酱香型酒糟与酒曲脂溶性成分的体外抑菌活性。结果表明,从茅台酱香型酒糟与酒曲的脂溶性成分中分别鉴定出18种化合物,占总峰面积的100%。其中烷烃类(50.19%)、酯类(49.58%)为茅台镇酒糟主要脂溶性成分类型,茅台镇酒曲脂溶性成分主要为烷烃类化合物(95.79%)。抑菌实验表明,茅台酱香型酒曲石油醚提取物对金黄色葡萄球菌(SA)、耐甲氧西林金黄色葡萄球菌(MRSA)和产超广谱β-内酰胺酶的金黄色葡萄球菌(ESBLs-SA)均有抑制作用,其中对MRSA抑制作用最好,抑菌圈直径为8 mm。 相似文献
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黄酒酒糟中的香气成分分析 总被引:3,自引:0,他引:3
采用微波萃取的方法,提取黄酒酒糟中的香气成分,经浓缩后,用GC-MS对其进行分离和鉴定,确认了58种组分,其中苯乙醇等13种成分是构成黄酒香气的主体成分,而其余的30多种微量成分及其特殊的构成比例是形成糟香的原因. 相似文献
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利用液液萃取法(LLE)提取酱香型习酒中的香气化合物,按照酸碱性将萃取组分分离,获得酸性/水溶性、中性、碱性三个组分,通过气相色谱-闻香法(GC-O)结合气相色谱-质谱(GC-MS)分别进行香气成分分析。在具有典型酱香特征的习酒中共检测出72种香气化合物,其中酸性组分29种,中性组分43种,碱性组分22种,14种香气化合物在两种或两种以上组分中均可检测到。研究发现酱香型习酒中主要的香气物质是酯类、醇类、挥发性有机酸、呋喃类、芳香族类、酚类、醛酮类、吡嗪类以及含硫化合物等。香气强度较大的物质有丁酸乙酯、己酸乙酯、1-丙醇、3-甲基丁醇、乙酸、3-甲基丁酸、糠醛、四甲基吡嗪和二甲基三硫,这些物质对酱香型习酒的风味贡献较大。 相似文献
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《食品与发酵工业》2014,(1)
采用水蒸气蒸馏法提取颗砂贡米(米粒)、米糠及稻谷的香气成分,并用气相色谱-质谱进行检测和分析。结果表明:分别从颗砂贡米、米糠及稻谷中检测到挥发性成分33、54及53种。颗砂贡米香味成分主要是醛类(24.23%),糠的主要香味物质是醇类(34.60%),而稻谷中主要是醇类(19.93%)、酸类(15.91%)。5-乙基二氢-2(3H)呋喃酮、2-壬醇、E-2-壬烯醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、正十醛为颗砂贡米特有或含量较高的香味物质。而颗砂米糠特有的香味物质达24种,占其总挥发物的31.45%,其中相对含量较高的香气成分包括甲酸己酯、呋喃甲醛、5-甲基-2-呋喃醛、正壬醛、乙酸乙酯、2-戊基呋喃、正辛醛等。说明颗砂稻谷含有丰富的香味物质,且米糠比米粒含有更多的香味成分。 相似文献
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以怀化芷江米和桃花香米为对照,采用水蒸气蒸馏提取、气相色谱-质谱联用技术对颗砂贡米香气成分 进行分析。结果发现,从颗砂贡米、桃花香米、芷江米中分别鉴定出33、31、40 种挥发性成分。在颗砂贡米中, 对米饭香气的形成贡献较大的醛类(24.23%)、酸类(6.64%)、杂环类(6.35%)及醇类(6.19%)的相对含 量均高于桃花香米与芷江米。颗砂贡米中主要的呈香物质是E-2-壬烯醛(17.77%)、正己醇(4.82%)、5-乙基 二氢-2(3H)呋喃酮(3.39%)、正十一醛(1.66%)、(E,E)-2,4-癸二烯醛(1.19%)、(E,E)-2,4-壬二烯醛 (1.55%)、3-壬烯-2-酮(0.94%)、2-壬醇(0.94%),其相对含量均高于桃花香米、芷江米,说明颗砂贡米含有 丰富的香味物质,是一种潜在的优质水稻资源。 相似文献
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本研究采用顶空固相微萃取技术与气质联用技术,对雨润集团的纳波利色拉米、米兰色拉米、匈牙利色拉米的挥发性风味成分进行鉴定分析。结果表明:从纳波利色拉米、米兰色拉米、匈牙利色拉米中分别检测到的风味成分分别有69种、59种、63种。其中,脂肪烃类、醇类、醛类物质是三种色拉米中主要的挥发性风味物质,其主要来源于脂肪的氧化降解,蛋白质、碳水化合物在加工过程中的生化反应及添加的香辛料和烟熏等特殊工艺,不同色拉米中各风味物质相对含量及种类数存在差异。 相似文献
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Abdullah Akdoğan Oğuz Gürsoy 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2020,37(3):391-400
ABSTRACTPolycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yan?k yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process. Therefore, the concentration and types of four polycyclic aromatic hydrocarbons were determined by gas chromatography-mass spectrometry (GC-MS). Yan?k yoghurt samples were collected from different shops in Denizli, Turkey. For the method validation, the Eurachem guide (second edition) was adopted. Accordingly, linearity, working range, limits of detection (LOD), quantification (LOQ), precision and trueness values were set. Due to the selected validation parameters, the limit for detection was between 0.03 ng g?1and 0.05 ng g?1while the limit for quantification was between 0.10 ng g?1 and 0.16 ng g?1. Recovery rates higher than 83.80 % were obtained for four PAHs at two spiked concentrations (2.0 and 5.0 ng g?1). Five Yan?k yoghurt samples and one commercial concentrated yoghurt sample were successfully analysed using the validated method. 相似文献
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Nerea Jiménez Moreno 《LWT》2007,40(4):619-624
The retention of wine volatile compounds by wine lees could have an influence on the quality of the product. The aim of this work was to study the binding of wine volatile compounds from oak wood by the wine lees during simulation of wine ageing. The compounds with the most affinity for the lees were eugenol, 4-propylguaiacol, 4-methylguaiacol, furfural and 5-methylfurfural. Lees also bound other compounds important for aroma in aged wine such as oak lactones, although to a lesser degree. Guaiacol and γ-nonalactone were the only compounds studied that were not bound by the lees. Because the lees bind important compounds to wine aroma, ageing red wine in oak barrel in presence of lees could diminish the impact of the aromatic compounds from oak wood on wine aroma. 相似文献
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为了对不同成熟度椰子(椰青、嫩椰子、成熟椰子)的椰汁及椰子水饮料中挥发性风味物质组分和含量进行分析,采用蒸馏萃取装置提取样品中的挥发性成分,并用气相色谱-质谱(GC-MS)联用分析技术进行分离鉴定。结果表明,共检测出67种香气成分,分为7大类化合物,包括酯类32种,有机酸11种,醇类7种,醛类3种,酮类3种,酚类4种,其他类7种。在检出的香气物质中,确定主体风味组分主要是醇类、酯类和酸类3类物质,相同的挥发性成分是2,3-丁二醇。不同样品中,这些微量香气成分的种类含量有较大差别,成熟椰子原汁中风味物质的种类和含量较多。因此,椰子水原汁的挥发性成分直接影响椰子水饮料的感官质量。本试验研究为椰子水及其饮料感官品质的深入研究提供了一定的理论依据。 相似文献
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本研究采用冷压榨、水蒸汽蒸馏及机械磨皮三种方法制备柚皮精油,通过分子蒸馏技术将原油分离为轻、重两个组分,利用气相色谱-质谱仪(GC-MS)分别对原油及各组分进行挥发性成分分析。结果表明,三种原油中主要的挥发性物质是以D-柠檬烯为主的萜烯类物质,相对含量均在92%以上,其中冷榨原油的香气成分含量均高于其他两种原油,热蒸原油中有异味物质(氧化柠檬烯以及右旋香芹酮)生成,磨皮原油澄清度较差,因此冷榨油品质最好。分子蒸馏技术分离纯化原油后分析发现,三种精油的轻组分中萜烯类物质含量均达到99%以上,重组分中萜烯类物质含量均有不同程度的降低;其中冷榨油重组分的呈香物质相对含量最高,与原油相比,呈香物质的相对含量提升最大。热蒸油重组分中的异味成分(氧化柠檬烯)相对含量下降至0.22%,但未完全除去;磨皮油重组分中保留指数大于2000物质的含量升高至5.92%,使精油澄清度下降。综合以上分析,分子蒸馏技术能对柚皮精油具有良好的脱萜效果,并且更有利于冷榨油的脱萜和浓缩精制。 相似文献
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Long-Kai Shi Dong-Dong Zhang 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(4):603-611
There is a lack of information regarding the occurrence and content of contamination of polycyclic aromatic hydrocarbon (PAH) in edible vegetable oils and oilseeds used for oil production in China. By combining the advantages of ultrasound-assisted extraction, low temperature separation and silica SPE purification, a method for the determination of the USEPA, 16 PAHs was developed based on GC-MS to fill this gap. The method recoveries for oils and oilseeds were 84.4–113.8% and 84.3–115.3%, respectively. The LODs and LOQs for 16 PAHs were ranged from 0.06–0.17 and 0.19–0.56 μg kg–1, respectively. Based on the established method, PAH concentrations in 21 edible oils and 17 oilseeds were determined. Almost all the PAHs were found in all the samples tested, especially the light PAHs (LPAHs). Three oil samples exceeded the maximum level of 10 μg kg–1 for BaP set by China. However, five and six oil samples, respectively, exceeded the maximum limits of 2 and 10 μg kg–1 set for BaP and PAH4 by the European Union. The concentrations of PAH16 in oilseed samples were 1.5 times higher than corresponding oil samples. The relationships between PAH4 and PAH8, PAH4 and PAH16 as well as PAH8 and PAH16 indicates that PAH4 is a sufficient surrogate for the contamination level of PAHs in edible oils when compared with PAH8. 相似文献