摘要
采用液-液萃取(LLE)及气相色谱/质谱法(GC/MS)对某种奶味香精的致香成分进行提取、分离和鉴定,确认出其中的17种成分,并用峰面积归一化法测定了各成分的相对含量。其主要成分为:胡椒醛(16.210%)、香兰素(16.838%)、乙基香兰素(9.817%)、δ-十一内酯(32.657%)、τ-辛内酯(6.050%)、辛酸乙酯(5.163%)等,相对标准偏差在1.91%～9.67%之间。结果表明该方法简单、快速、准确,便于推广,可用于此类香精色谱指纹图的建立。
Aromatic components in milk flavour were extracted with liquid-liquid extraction, isolated and identified by GC/MS method, 17 compounds were identified. The relative contents of constituents were determined by peak area normalization method. The main compositions were： Piperonal（16.210%）, Vanillin（16.838%, Ethyl Vanillin（9.817%）, δ-Undecalactone（32.657%）,τ-Octalactone（6.050%）, Octanoic acid, ethyl ester（5.163%） etal. The relative standard deviations were between 1.91% and 9.67%. The results showed that this method was quick and accurate and adapted for establishing chromatogram fingerprint.
出处
《食品科技》
CAS
北大核心
2007年第7期200-203,共4页
Food Science and Technology
基金
国家科技部十五攻关项目(2001BA501A02B)
