摘要
建立了采用顶空萃取 -气相色谱 -质谱联用技术分离鉴定芝麻油中的气味成分的方法。结果表明 :经NIST质谱数据库检索和文献对照 ,共检出并确定 47种成分 ,可归纳为 6组物质 ,分别为含氧的醇、醛、酯类、吡嗪类、噻唑类、噻吩类、呋喃类、硫醇及硫醚类、烃类。其中以吡嗪类、噻唑类、呋喃类为芝麻油中气味成分的主要物质。
The volatile flavor components from sesame seed oil were studied in this paper, and its odour components was extracted and determined by headspace extraction-gas chromatography-mass spectrometry (HS-GC/MS). The results showed that HS-GC/MS could be effective in volatiles analysis of sesame seed oil. And 47 components were separated and identified by comparing their mass spectra with those contained in the NIST mass spectral database and with some references.The components can be classified into six groups:oxygenic components, pyrazines, thiophenes, furans, sulfur components and the hydrocarbon. Among these compounds, pyrazines, thiophenes and furans are important to sesame seed oil odors.
出处
《质谱学报》
EI
CAS
CSCD
2005年第1期49-50,13,共3页
Journal of Chinese Mass Spectrometry Society
基金
留学回国基金项目 :白鲢鱼肉腥味成分的分离与特性 (2 0 0 310)
