摘要
采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用法(GC-MS)对水酶法提取的胡麻油进行鉴定,共检测出香气成分72种。其中检测出烯烃类物质2种、醛类物质11种、醇类物质27种、酯类物质4种、酸类物质5种、酮类物质4种、杂环类物质10种、烷烃类物质7种、其他香气物质2种,香气成分主要以醇类和醛类物质为主。
The aroma components of flaxseed oil extracted by aqueous enzymatic method are analyzed by headspacesolid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), 72 volatile compounds are identified with the optimal conditions, including 2 alkenes, 11 aldehydes, 9,7 alcohols, 4 esters, 5 acids, 4 ketones, 10 heterocyclics, 7 alkanes and 2 others. Aldehydes and alcohols have more types of aroma components and higher content.
出处
《中国调味品》
CAS
北大核心
2018年第2期135-138,共4页
China Condiment
基金
国家自然科学基金青年科学基金项目(31401617)
石河子大学高层次人才项目(RCZX201524)
2015五师科技计划专项(2060402)
八师2016工业科技项目(2016HZ20)
石河子大学SRP项目(SRP2015185)
关键词
胡麻籽油
水酶法
顶空固相微萃取
气相色谱-质谱联用法(GC-MS)
香气成分
flaxseed oil
aqueous enzymatic method
headspacesolid-phase microextraction (HS-SPME)
gas chromatography-mass spectrometry (GC-MS)
aroma components