摘要
本文采用同时蒸馏 -萃取法 (Simultaneous Distillations-Extraction,SDE)提取了香稻品种——白香糯的挥发性香味成分 ,采用气相色谱 -质谱 (GC/MS)联用技术鉴定了白香糯的 2 3种非酸性香气成分。对其中最重要的香气成分 2 -乙酰基 -1-吡咯啉进行了定量测定。
The volatile flavor components of baixiangnuo rice were extracted by simultaneous distillation extraction(SDE).According to gas chromatography/mass spectrometry,23 kinds of non acid flavor compounds were identified.The main flavor compound,2 Acetyl 1 pyrroline,was quantitatively determined.
出处
《光谱实验室》
CAS
CSCD
2000年第6期638-642,共5页
Chinese Journal of Spectroscopy Laboratory
关键词
挥发性香味成分
香稻
GC/MS
白香糯
Acetyl 1 Pyrroline,Volatile Flavor Components,Scented Rice,Gas Chromato\| graphy Mass Spectrometry.
