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黑加仑果醋香气成分的GC/MS分析 被引量:5

Analysis of aroma components in blackcurrant vinegar by GC/MS
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摘要 采用固相微萃取法提取、富集黑加仑果醋中的香气成分,经GC-MS分离与分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出89种香气成分。其中,匹配度在80以上有35种,其含量占挥发性成分的81.65%,包括酸类(3种)、酯类(7种)、酚类(3种)、醇类(4种)、烃类(13种)、醛酮类(4种)和醌类(1种)化合物,酸类(33.38%)的相对含量最高,其次是酯类(26.44%)、酚类(8.69%)、醇类(4.91%)、烃类(4.61%)、醛酮类(3.28%)、醌类(0.34%),这些物质的共同作用形成了黑加仑果醋独特的风味。 The aroma compounds of blackcurrant vinegar were extracted and enriched by solid phase micro-extraction. The aromatic compounds were analyzed by GC/MS and identified by mass spectra database searching technology and were quantified by using peak area normalization method. There were 89 compounds identified and 35 aroma compounds of matching score above 80~ and the percent of the peak areas was 81.65%. These 35 aroma compounds including 3 kinds of acids, 7 kinds of es- ters, 3 kinds of phenols, 4 kinds of alcohols, 13 kinds of hydrocarbon, 4 kinds of aldehydes and ke- tones and 1 kind of quinone. The acid content is the highest (33.38%), followed by esters 26.44%,phenols 8.69%, alcohols 4.91%, hydrocarbon 4. 61%, aldehydes and ketones 3.28% and quinone 0.34%. These aromatic compounds are combined, which creates some very unique flavors in the blackcurrant vinegar.
出处 《中国调味品》 CAS 北大核心 2012年第6期92-94,105,共4页 China Condiment
基金 黑龙江省研究生创新科研基金项目(YJSCX2011-263HLJ)
关键词 黑加仑果醋 香气成分 顶空固相微萃取 GC-MS分析 blackcurrant vinegar aroma compounds headspace solid-phase micro-extraction GC-MS
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