摘要
以醋蒜(腊八蒜)为研究对象,运用有机溶剂提取法提取其化学成分,利用GC-MS进行测定。通过对比醋蒜泡制过程中每天化学成分的变化情况,发现醋蒜在泡制5~9天时,颜色最绿,其中二烯丙基三硫、二烯丙基二硫含量较高,并产生了3-羟基-2-丁酮、烯丙基甲基二硫醚等食用香料,该阶段较适于食用。
The organic solvent extraction method is used to extract the chemical constituents of pickled garlic, and then analyze its components using GC-MS. By contrasting the changes of chemical constituents each day, it is found that pickled garlic is the greenest after 5;9 days＇ picking. It contains diallyl trisulfide and diallyl disulfide with higher content, it also produces 3-hydroxy-2-butanone, allyl methyl disulfide and other flavour spices
出处
《中国调味品》
北大核心
2017年第5期28-35,共8页
China Condiment
基金
北京市教委科研计划一般资助项目(SQKM201610011003)
关键词
醋蒜
化学成分
食用香料
pickled It is suitable for eating. garlic
chemical constituents
flavour spices
