摘要
气质联机分析了维生素B1(硫胺素)微波炉中火加热5分钟的挥发性产物, 鉴定出26种含硫化合物,结构类型包括噻吩、噻唑、硫取代呋喃、脂肪族含硫化合物、含硫羰基化合物等, 其中2-甲基-3-呋喃硫醇,2-乙酰基噻吩等9种化合物含有肉香味含硫化合物特征结构单元.
Volatiles from thermal degradation Vitamin B1 (thiamin) in a microwave oven were trapped and analyzed by GC/MS. Twenty six sulfur containing compounds with structural characteristics of thiophene, thiazole, furyl sulfide, acetyl sulfide,aliphatic sulfide were identified. And nine of them such as 2-methyl-3-furanthiol and 2-acetylthiophene, which bear the specificmeaty structural unit, were expected to possess the meaty flavor and contribute more to the aroma of Vitamin B1 degradationproducts under microwave oven heating.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期241-244,共4页
Food Science
基金
国家自然科学基金项目(20376003)
