摘要
应用顶空气相色谱质谱法分析了芝麻油的挥发性气味成分,讨论了顶空和气相色谱质谱联用仪的操作参数。经质谱数据检索可知,芝麻油的挥发性气味成分主要分为含氧、含氮和含硫3类化合物。
The volatile flavor components of sesame seed oils were analysed by headspace gas chromatography with mass selected detector. The parameters of HS and GC/MS were discussed. There are three group volatile components in the sesame seed oils named the nitrogenous compounds, the sulfur compounds, the oxygenous compounds.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第10期47-49,共3页
China Oils and Fats
关键词
芝麻油
挥发性气味
顶空
气相色谱质谱联用
sesame seed oils
volatile components
headspace
gas chromatography and mass select-detector
