摘要
采用同时蒸馏萃取法(SDE)和气-质联用(GC-MS)法对北京"六必居"面酱中的挥发性成分进行提取与鉴定。分析结果通过计算机联机检索,结合计算的保留指数和对照标准品,确定所含化合物的种类。共鉴定出86种化合物,占色谱流出组分总量的95.98%。其中含量在1%以上的挥发性成分有糠醛(24.39%)、亚油酸乙酯(19.9%)、十六酸乙酯(9.24%)、3-甲基丁醛(6.89%)、苯乙醛(6.76%)、油酸乙酯(5.38%)、2-甲基丁醛(2.86%)、3-甲基-1-丁醇(2.13%)、2-甲基丙醇(1.97%)、2-甲基-1-丁醇(1.67%)、5-甲基-2-苯基-2-己烯醛(1.50%)、3-甲硫基丙醛(1.19%)等。这些结果能为面酱的生产和风味的形成提供有用信息。
Volatile components of the Beijing Liubiju sweet sauce were extracted by simultaneous distillation extraction（SDE） and were identified by gas chromatography and mass spectrometry（GC-MS） according to retention index and authentic samples.The relative contents were determined by peak area normalization method.Eighty-six compounds were identified,accounting for the 95.98% of the total peak areas.The relative contents of main volatiles（above 1%） were as follows： furfural 24.39%,ethyl 9,12-octadecadienoate 19.9%,ethyl hexadecanoate 9.24%,3-methylbutyralde hyde6.89%,benzene acetaldehyde 6.76%,ethyl oleate 5.38%,2-methylbutanal 2.86%,3-methyl-1-butanol 2.13%,2-methyl-1-propanol 1.97%,2-methyl-1-butanol 1.67%,5-methyl-2-phenyl-2-hexenal 1.5%,and 3-（methylthio）-propanal 1.19%,etc.All these results would offer valuable information for the flavoring and the production of sweet sauce.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第2期154-159,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市"高层次人才资助计划"项目(PXM2009-014213-073687)
