摘要
以蔗糖为原料,研究了蒸馏液体积、碳酸钠(Na_2CO_3)浓度等对焦糖色素品质的影响,初步发现焦糖化反应是一个脱水、脱羧、色素形成的过程。利用气相色谱-质谱法(GC-MS)研究了蒸馏液中挥发性物质的组成,初步鉴定出22种物质,这些物质多为天然香料成分或其前体物。该研究为利用焦糖化反应制备高品质焦糖色素奠定了基础。
The aim is to study the effect of distillate volume and Na2 CO3 concentration on the quality of caramel pigment using caramel as the raw material. The results indicate that caramelization reaction is a process of dehydration, decarboxylation and pigment formation. The composition of volatile substances in distillate is studied by GC-MS and 22 kinds of substances are identified primarily, these substances mainly are natural flavor components or their precursors. The research has laid a foundation for preparing high-quality caramel pigment using caramelization reaction.
出处
《中国调味品》
CAS
北大核心
2016年第12期16-19,共4页
China Condiment
基金
西安市科技局项目(CXY1434(2))
未央区科技局项目(201411)
关键词
焦糖化反应
性质
蒸馏液
组成
气相色谱-质谱法(GC-MS)
caramelization reaction
property
distillate
composition
gas chromatography-mass spectrometry （GC-MS）
