| 雪里蕻腌菜风味物质的研究 |
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| 引用本文： | 赵大云,丁霄霖. 雪里蕻腌菜风味物质的研究[J]. 食品与机械, 2001, 0(2): 22-42 |
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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博士生,214036,江苏 |
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| 摘 要： | 利用GC-MS技术对雪里蕻腌菜卤汁乙醚萃取液中组分进行了鉴定分析，结果鉴定出有机酸组分8个，醇类组分4个，腈类组分2个，酯类组分1个，芳烃类组分2个，并对卤汁中的醇类组分乙醇、丙醇、丁醇及2,3-丁二醇进行了气相色谱检测，卤汁中的乙醛、乙偶姻、双乙酰经2,4*二硝基苯肼衍生化后进行了高效液相色谱分析，还对其中重要风味组分的乳酸发酵机理及其对雪里蕻腌菜风味的影响进行了分析讨论。
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| 关 键 词： | 雪里蕻腌菜 风味 有机醇 醛酮类组分 HPLC 乳酸发酵 |
| 修稿时间： | 2000-12-26 |
Studies on the flavor components of pickled potherb mustard |
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| Zhao DayunDing Xiaolin. Studies on the flavor components of pickled potherb mustard[J]. Food and Machinery, 2001, 0(2): 22-42 |
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| Authors: | Zhao DayunDing Xiaolin |
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| Affiliation: | Zhao DayunDing Xiaolin |
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| Abstract: | The flavor components of alcohol and carbonyls in the brine of two samples with different curing time were studied.The compounds in the brines extracted with ether were identified by GC-MS.As the result,8 acids,4 alcohol,2 nitriles,2 benzines and 1 ester were found.The alcoholic components in extraction were detemined by GC with the amyl acetate as internal standard.HPLC method using 2,4 dinitrophenydrazine (DNPH) was developed for the determination of acetoin,diacetyl and acetaldehyde produced by lactic acid bacteria in the brine.This method was applied successfully for the determination of desired carbonylic components-acetaldehyde,acetoin and diacetyl in the brine. |
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| Keywords: | Pickled potherb mustard Flavor Alcoholic and carbonylic components Gas Chromatography High performance liquid chromatography. |
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