摘要
采用同时蒸馏萃取法(SDE)制备样品,利用气相色谱-质谱法分离鉴定了国产原制干酪的挥发性风味物质。实验中优化了同时蒸馏萃取法的操作条件。用乙醚为萃取剂,蒸馏3h后,采用GC-MS对干酪风味组分进行分离鉴定,共检测到65种化合物。干酪样品的分析结果表明:SDE法对高沸点、低挥发性的物质以及长链羧酸、醛、酮、酯类检测效果良好。
Simultaneous distillation extraction （SDE）technique was employed to extract volatile flavor compounds from the Chinese home-made cheese.Volatile flavor components of cheese were isolated and identified by gas chromatography-mass spectrometry.Ether was selected to be the optimum extraction solvent.After 3 hours distillation,65 kinds of compounds were identified.SDE method provides better results in detecting high boilingpoint, low volatile compounds and some acids, aldehydes, ketones,esters with long chain.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第4期73-76,80,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划(2006BAD04A06)
上海市教委项目(060Z002)
关键词
同时蒸馏萃取法
气相色谱-质谱
挥发性风味组分
干酪
simultaneous distillation extraction
gas chromatography- mass spectrometry （ GC- MS ）
volatile flavor compounds
cheese
