摘要
采用顶空固相微萃取-气相色谱-质谱联用法分析酵母浸膏辐照后的挥发成分。结果表明:未经辐照的酵母浸膏萃取得到13种挥发性成分,其中含酸类1种、醛类2种、醇类2种、烯烃类1种、含氮化合物3种,主要成分为乙酸、吲哚、2-乙基己醇。辐照后的酵母浸膏萃取得到35种挥发性成分,其中酸类1种、醛类7种、醇类2种、烯烃类4种、酮类2种、含氮化合物14种、含硫化合物2种、酯类1种、苯类2种。挥发物的种类和含量均随辐照剂量的增加而增加。
A method for determining volatile compounds from irradiated yeast extract using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed in this paper. The results showed that 13 volatile compounds were detected from unirradiated yeast extract including 1 acid, 2 aldehydes, 2 alcohols, 1 alkene and 3 nitrogen compounds and the major compounds were acetic acid, indole and 2-ethyl-l-hexanol. Totally 35 volatile compounds including 1 acid, 7 aldehydes, 2 alcohols, 4 alkenes, 2 ketones, 14 nitrogen compounds, 2 sulfur compounds, 1 ester and 2 benzenes were detected from irradiated yeast extract. The number and contents of volatile compounds increased with increasing irradiation dosage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期55-59,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(11105048)
湖北省农业科技创新中心项目(2013-620-007-001)
关键词
酵母浸膏
顶空固相微萃取
气相色谱-质谱联用仪
挥发性成分
辐照
yeast extract
headspace solid phase microextraction (HS-SPME)
gas chromatography-mass spectrometry (GC- MS)
volatile compounds
irradiation