水蒸气蒸馏与气质联用分析贵州独山虾酸中的风味物质

Steam Distillation and GC-MS were used to Analyze Flavor Compounds of Dushan Shrimp Acid in Guizhou

为研究贵州省特色风味食品独山虾酸中的风味物质,用水蒸气蒸馏法提取,通过气相色谱-质谱联用仪对挥发成分进行分离鉴定。结果表明,由正己烷和乙醚萃取出的化合物均为156种,但两者萃取的化合物不尽相同。独山虾酸中的酯类和酸类含量明显高于其他种类,是构成虾酸风味成分的主要物质种类。

In order to study the flavor substances in Dushan shrimp acid,the volatile components were separated and identified by gas chromatography mass spectrometry.The compounds extracted from n-hexane and ether are 156 kinds,but the compounds extracted by them are different.The contents of esters and acids were significantly higher than those of other species.they are the main substances that form the flavor components of shrimp acid.