| 雪里蕻腌菜几味物质的研究（Ⅱ）雪里蕻腌菜挥发性风味成分 |
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| 引用本文： | 赵大云,丁霄霖. 雪里蕻腌菜几味物质的研究（Ⅱ）雪里蕻腌菜挥发性风味成分[J]. 中国调味品, 2001, 0(5): 12-15 |
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| 作者姓名： | 赵大云 丁霄霖 |
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| 作者单位： | 无锡轻工大学食品学院, |
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| 摘 要： | 借助于有效吸附剂HayeSep Q，应用动态顶空吸附法及色——质联用技术（GC-MS）对雪里蕻腌菜的挥发性风味成分进行了分析检测。同时还对捕集到的挥发性风味成分进行了组分分离并结合嗅感评定。雪里蕻腌菜的特征风味在碱性组分中嗅感突出 。GC-MS检测解析结果为雪里蕻腌菜的挥发性成分主要为烃、醇、酯、腈及含硫和氮的杂环化合物，其中丁烯腈及苯并噻唑与雪里蕻腌菜的特征风味有关。
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| 关 键 词： | 雪里蕻腌菜 挥发性成分 丁烯腈 苯并噻唑 风味物质 |
| 文章编号： | 1000-9973(2001)05-0012-04 |
| 修稿时间： | 2000-10-25 |
Studies on the lavorsubstances of pickled Brassica juncea,Coss.( |
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| Zhao Dayun,DING Xiaolin. Studies on the lavorsubstances of pickled Brassica juncea,Coss.([J]. China Condiment, 2001, 0(5): 12-15 |
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| Authors: | Zhao Dayun DING Xiaolin |
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| Abstract: | The application of dynamic head-space trapping using absorbent HayeSep Q combined with GC-MS technology for the volatile flavor components analysis and determination in pickled Brassica jucea,Coss.was studied.The volatile components from the extract were collected and presented into acidic,weak acidic,neutral,basic fraction,the characteristic aroma components existed in basic fraction by means of sniff.Two key compounds butenonitrile and benzothiazole were found. |
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| Keywords: | pickled Brassica juncea Coss. volatile components flavor Butenonitrile Benzthiazole |
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