摘要
对同时蒸馏萃取法(SDE)和固相微萃取法(SPME)提取的国产干酪样品中挥发性风味成分进行比较。采用两种方法制备的样品经气—质联用分析后共检测到100种挥发性化合物,SDE法和SPME法分别鉴定出65种和62种风味组分。前者对高沸点、低挥发性的物质以及长链羧酸、醛、酮、酯类检测效果良好;后者对低沸点的醇类、羧酸类以及含硫化合物有较好的检出。证明两种经优化的方法在分析国产干酪样品时能满足样品的要求。
Optimal method for analysis of volatile components in home-made cheese flavor was obtained by comparison between solid phase micro-extraction(SPME)and simultaneous distillation extraction(SDE).100 kinds of components were separated and identified by gas chromatography-mass spectrometry.65 kinds and 62 kinds of compounds were identified respectively by SDE and SPME methods.The former provides better results in detecting high boiling-point low volatile compounds and some acids,aldehydes,ketones,esters with lo...
出处
《食品与机械》
CSCD
北大核心
2008年第2期65-69,共5页
Food and Machinery
基金
国家"十五"科技攻关重大专项(项目编号:2002BA518A08)
上海市教委项目(项目编号:06OZ002)
关键词
同时蒸馏萃取
固相微萃取
干酪
风味
Simultaneous distillation extraction
Solid phase micro-extraction
Cheese
Flavor
