摘要
采用同时蒸馏萃取法提取两种不同工艺制成的乌梅中的风味成分。所得到的挥发性成分用气相色谱/质谱(GC/MS)法分离并分析鉴定,共鉴定出了69种挥发性成分。其中酚类15种,酸类8种,醇类2种,醛类5种,酯类6种,烃类26种,其它杂环类7种。两种乌梅的挥发性风味成分的种类和含量虽有差异,但是风味的主体成分基本相同。酚类及其衍生物应是提供乌梅烟熏香的最重要的成分。
Simultaneous distillation extraction (SDE)technique was employed to extract volatile flavor compounds from Fructus mume.VoLatile flavor components of Fructus mume were isolated and identified by GC-MS, and 69 compounds were acquired, which were divided into 7 compound classes, including 15 phenols,8 acids,2 alcohols, 5 aldehydes,6 esters,26 hydrocarbons,and 7 kinds of other heterocyclic compounds.The volatiles in two kinds of Fructus mume were different, however, the main flavor components were primarily the same. The phenolic compounds and their derivatives were responsible for smoked flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期113-116,127,共5页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2009A020700001)
关键词
乌梅
同时蒸馏萃取
风味成分
气相色谱-质谱法
Fructus mume
simultaneous distillation extraction (SDE)
volatiles
GC- MS