摘要
采用顶空固相微萃取技术提取葛根甜面酱中的香气成分,再经气-质联用仪进行分析鉴定。葛根甜面酱样品的分析结果表明:酯类在挥发性风味物质中的相对含量最高,种类最多,其中以月桂酸乙酯、9-十六碳烯酸乙酯、棕榈酸乙酯、亚麻油酸乙酯、油酸乙酯、硬脂酸乙酯为主。并且发酵前加入葛根有利于甜面酱中挥发性物质的生成,其风味上明显优于发酵完成后再添加葛根的甜面酱。
The headspace solid-phase microextraetion coupled with capillary gas chromatography-mass spectrometry（GC-MS）was used for the determination of volatile flavor compounds in sweet radix pu- erariae flour paste samples. The results showed that esters were the most abundant aroma, and Dodecanoic acid ethyl ester, and Ethyl 9-hexadecenoate, and Hexadecanoic acid ethyl ester, and Linoleic acid ethyl ester, and Ethyl Oleate, and Octadecanoic acid ethyl ester were the main esters. When the radix puerariae added before the fermentation that is conducive to the generation of aroma in the sweet flour paste. The flavor is better then the radix puerariae added after the completion of the fermentation.
出处
《中国调味品》
CAS
北大核心
2012年第4期88-91,共4页
China Condiment
基金
湖北省科技厅重大攻关项目(鄂财企发[2007]119号)
