摘要
大葱经过干燥处理后进行60Co-γ辐照处理,利用顶空固相微萃取法萃取大葱粉中的挥发性风味物质,然后采用气质联用法对不同处理中的挥发性含硫化合物进行分离鉴定。结果表明,含硫化合物中以二甲基硫醚的含量最高,葱白中的含硫化合物总量要高于葱叶中的含量。辐照在一定程度上能降低含硫化合物的百分比含量。
The powders of oven-dried welsh onions were irradiated with 60Co-γ.The flavor compounds in welsh onions were extracted by the headspace solid-phase micro method and the sulfur compounds were analyzed by GC-MS method.The results showed that the content of sulfide had the highest amount.The content of sulfur compounds in welsh onion stalk was higher than that in welsh onion leaves.To some extent,irradiation could reduce the content of sulfur compounds in oven-dried welsh onions.
出处
《中国食物与营养》
2011年第7期37-40,共4页
Food and Nutrition in China
基金
济南市科技局支持项目"章丘富硒葱粉辐照加工技术及生产工艺集成"(项目编号:200906024)
关键词
大葱
辐照
挥发性物质
顶空固相微萃取法
welsh onions
irradiation
volatile compound
headspace solid-phase micro extraction
