摘要
采用顶空固相微萃取和气质联用方法,测定发酵阶段处于不同光照(光照、交替光照、无光照)条件下酿制的甜面酱成品挥发性成分。结果表明,光照对酯类、醛类和烃类的形成影响较大,交替光照有利于酯类合成,整日光照有利于醛类和烃类的合成;整体上看,交替光照对于甜面酱挥发性成分的形成最为有利。
Volatile compounds of sweet flour paste fermented under different light conditions were extracted by headspace solid-phase microextraction（HS-SPME） and analyzed by GC-MS.The results showed that light had great influence on volatile compounds,especially syntheticing easters,aldehydes and hydrocarbons.Alternating light（12 h/12 h） was beneficial to generation of easters;while full illumination was good for aldehydes and hydrocarbons.In a whole,the best fermentation mode for generating volatile compounds in sweet flour paste was alternating light.
出处
《湖北农业科学》
北大核心
2011年第11期2311-2314,共4页
Hubei Agricultural Sciences
基金
湖北省科技厅项目(鄂财企发[2007]119号)
