摘要
采用固相微萃取法提取香精的挥发性成分,应用气相色谱技术进行分析,研究了咸味香精挥发性组分的气相指纹图谱的分析方法,并同时分析了气相指纹图谱用于咸味香精质量控制的可行性.结果表明:咸味香精挥发性组分指纹图谱稳定性好,相似度高,具有较强的特征性和唯一性.该图谱能综合、准确地反映咸味香精的风味情况,是一种有效的咸味香精质量控制模式.
The volatile flavor components of savory flavoring were extracted with solid phase micro-extraction（SPME） and analyzed by gas chromatography （GC）. The gas chromatographic fingerprint method of savory flavoring was established preliminarily. The feasibility of gas chromatographic fingerprint in quality evaluation of savory flavoring was examined. The results showed that the gas chromatographic fingerprint of volatile flavor components in savory flavoring had fine stability, high similarity, greater characteristic and uniqueness. The quality of savory flavoring aroma could be reflected generally and exactly using this method, which would he an effective pattern to evaluate the quality of savory flavoring.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第4期28-32,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
气相色谱
指纹图谱
咸味香精
挥发性成分
质量评价
固相微萃取法
gas chromatography
fingerprint
savory flavoring
volatile flavor compound
quality evalua-tion
solid phase micro-extraction
