| 同时蒸馏萃取燕麦炒米香味物质的气相色谱-质谱分析 |
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| 引用本文： | 任清,黄明泉,杨震安,郭项雨.同时蒸馏萃取燕麦炒米香味物质的气相色谱-质谱分析[J].食品科学,2012,33(14):158-161. |
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| 作者姓名： | 任清 黄明泉 杨震安 郭项雨 |
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| 作者单位： | 北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心 |
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| 基金项目： | 国家燕麦荞麦现代农业产业技术体系项目(CARS-08-D-3) |
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| 摘 要： | 采用同时蒸馏萃取法提取燕麦炒米香味物质，然后利用气相色谱-质谱技术对提取的燕麦炒米香味物质进行检测和成分分析。结果共分离出86种成分，鉴定出58种，占香味物质总峰面积的85.23%。主要成分有Z,Z-9,12-十八碳二烯酸(20.01%)、E,E-2,4-癸二烯醛(7.15%)、十六烷酰胺(5.30%)、二十烷(4.38%)、十六烷(4.17%)、乙酸乙酯(3.52%)、2,6-二甲基吡嗪(3.03%)、3-乙基-2,5-二甲基-吡嗪(2.96%)、己醛(2.65%)、2-乙基-5-甲基吡嗪(2.64%)、乙酸丁酯(2.39%)、1-戊醇(2.11%)
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| 关 键 词： | 燕麦炒米 香味物质 同时蒸馏萃取 气相色谱-质谱 |
| 收稿时间： | 2011-06-25 |
Simultaneous Distillation and Extraction and GC-MS Analysis of Aroma Components from Fried Oat |
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| REN Qing,HUANG Ming-quan,YANG Zhen-an,GUO Xiang-yu.Simultaneous Distillation and Extraction and GC-MS Analysis of Aroma Components from Fried Oat[J].Food Science,2012,33(14):158-161. |
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| Authors: | REN Qing HUANG Ming-quan YANG Zhen-an GUO Xiang-yu |
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| Affiliation: | (College of Food Science,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing 100048,China) |
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| Abstract: | Aroma components were extracted from fried oat by simultaneous distillation and extraction(SDE),and analyzed by gas chromatography-mass spectroscopy(GC-MS).A total of 86 components were separated.Of them,58 were identified,accounting for 85.23% of total peak area.The major components were Z,Z-9,12-octadecadienoic acid(20.01%),E,E-2,4-decadienal(7.15%),hexadecanamide(5.30%),eicosane(4.38%),hexadecane(4.17%),ethyl acetate(3.52%),2,6-dimethyl-pyrazine(3.03%),3ethyl-2,5-dimethyl-pyrazine(2.96%),hexanal(2.65%),2-ethyl-5-methyl-pyrazine(2.64%) and 1-pentanol(2.11%). |
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| Keywords: | fried oat aroma SDE GC-MS |
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