摘要
采用静态顶空和气质联用的方来来分析对比"胶白"与泰安当地产普通大白菜的挥发性成分,通过GC-MS分析和NIST质谱谱库计算机检索,对样品进行定性分析,并采用面积归一化法进行定量分析。结果表明:十八烯酸(Z)-甲酯和十六烷酸-甲酯是对胶白风味起决定作用的物质,静态顶空-气相色谱-质谱分析是一种快速有效分析蔬菜中风味物质成分的方法。
A method using automatic static headspace GC-MS was developed for the determination of flavor compounds in Chinese cabbages. The qualitative and quantitative analysis was performed by search program of NIST mass spectral library and area normalization method, respectively. The flavor compounds in two Jiaozhou Chinese cabbage varieties （Jiaozhou No. 3 and Hongshengbai） and Taian Chinese cabbage were compared. Results indicated that 9,12-octadecadienoic acid （Z,Z）-, methyl ester and 9-octadecenoic acid （Z）-, methyl ester were the main compounds attributing to the flavor of Jiaozhou Chinese cabbage, while they were not detected in Talan Chinese cabbage. This method is proved to be fast and reliable for analyzing the flavor compounds in vegetables.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期215-218,共4页
Food Science
基金
作物生物学国家重点实验室开放课题(200707)
