摘要
应用固相微萃取-气相色谱质谱法分析鉴定云南玫瑰鲜花饼香气物质。利用Amidis质谱解卷积和鉴定软件和保留指数结合鉴定香气化合物。并用FID进行定量测定。从玫瑰鲜花饼馅料里共鉴定测定了141个组分。主要组分有香茅醇7.348%,香叶醇5.246%,橙花醇3.787%,苯甲醇8.001%,苯乙醇33.605%等。
The automatic mass spectral deconvolution and identification system（AMDIS）were applied to data process.Flavor compounds were identified by mass spectrum combined with retention indices.The amounts were quantitatified by FID.141 compounds were identified in the fresh rose cake＇s stuffing.The main compounds contained 7.348% of citronellol,5.246% of geraniol,3.787% of nerol,8.001% of benzyl alcohol and 33.605% of phenyl ethyl alcohol.
出处
《分析仪器》
CAS
2018年第1期155-159,共5页
Analytical Instrumentation
