摘要
为了评价榨菜酱油的挥发性风味品质,采用同时蒸馏萃取法(SDE)提取榨菜的挥发性风味成分,利用气相色谱-质谱联用(GC-MS)对榨菜挥发性的风味成分进行分离鉴定,确定了其中的19种化学成分,占总质量分数的98.00%。采用面积归一化法测定了各种成分的相对质量分数,结果表明榨菜酱油的主要挥发性成分是丁酸(14.97%)、2-呋喃甲醇(11.76%)、异戊酸(11.28%)、异丁酸(10.88%)、糠醛(8.99%)、苯乙醛(6.19%)、二甲基三硫(6.00%)等化合物。
To evaluate the quality of volatile flavor components in pickled mustard tuber sauce, the volatile flavor components were extracted by simultaneous distillation extraction (SDE), in which 19 components, equaling to 98.00% of total flavor components in weight, were identified by gas chromatography-mass spectrometry (GC-MS) analysis. Besides, the relative content of each component was determined by area normalizing method. It was indicated that the main flavor components in pickled mustard tuber sauce were butanoic acid (14.97%), 2-furanmethanol (11.76%), isovaleric acid (11.28%), isobutyric acid (10.88%), furfural (3.09%), benzeneacetaldehyde (6.19%) and dimethyl trisulflde (2.80%).
出处
《中国酿造》
CAS
北大核心
2009年第10期130-131,共2页
China Brewing
关键词
榨菜酱油
同时蒸馏萃取
风味成分
气相色谱-质谱联用
pickled mustard tuber sauce
simultaneous distillation extraction
flavor component
gas chromatography-mass spectrometry