摘要
利用气提法采集荞麦蜜气味，以毛细管气相色谱分离，ＧＣ／ＭＳ／ＤＳ联用鉴定了气味的化学成分，初步鉴定出了１８种组分，用标样进一步确证了１３个组分，构成荞麦蜜气味的是四碳和五碳的醛、醇和酸。
A gas-stripping device was used to purge and trap the peculiar flavor volatiles ofbuckwheat honey with cold ethvl ether as sorbent.The flavor ethereal solution,afterconcentration, was analysed by GC/MS/DS on OV-1 and OV-225 FSOT columns. Dual-column retention time measurement on the sample and authentic standards were used toconfirm the identification,2methyIpropanal, butanal, 2-methylbutanal,3-methylbu-tanal,n-pentanal,furaldehyde were found to be the main flavor contributing subs-tances in the honey.
出处
《北京大学学报（自然科学版）》
CAS
CSCD
北大核心
1994年第2期164-168,共5页
Acta Scientiarum Naturalium Universitatis Pekinensis
基金
国家自然科学基金
关键词
荞麦蜜
气味
色谱-质谱
蜂蜜
Buckwheat honey
Flavor
Retention time
GC/MS/DS
