| 蚕蛹异味的分离和鉴定 |
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| 引用本文： | 沈若荃,汤坚,张昕.蚕蛹异味的分离和鉴定[J].食品与生物技术学报,1987,6(2). |
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| 作者姓名： | 沈若荃 汤坚 张昕 |
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| 作者单位： | 无锡轻工业学院食工系
(沈若荃，汤坚)，无锡轻工业学院食工系(张昕) |
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| 摘 要： | 以Porapak Q作吸附剂,吸附蛹油的顶空气体,捕集蚕蛹异味。用特殊设计的电加热解析器进行解吸,液氮作致冷剂,分离蚕蛹异味。采用色—质联用仪分析,经图谱解析,标准质谱图鉴定,得烃、醇、醛、酮、酸、胺及其他共十九个化合物。其中胺类化合物可能为蚕蛹异味的关键化合物。
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| 关 键 词： | 蚕蛹 分离 气味 鉴定 |
ISOLATION and IDENTIFICATION of the SILK WORM CHRYSALID of FLAVOUR |
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| Shen Ruoquan Tang Jian Chang Xiang.ISOLATION and IDENTIFICATION of the SILK WORM CHRYSALID of FLAVOUR[J].Journal of Food Science and Biotechnology,1987,6(2). |
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| Authors: | Shen Ruoquan Tang Jian Chang Xiang |
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| Affiliation: | Shen Ruoquan Tang Jian Chang Xiang |
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| Abstract: | Headspace vapours above the silk worm chrysalid oil were collected, using porapak-Q as absorbents to trap the off flavour. Desorption was carried out in an specially designed electrical heating apparatus. Liquid nitrogen was used as freezing agent. Off flavour compounds isolated from chrysalid oil were subjected to GC-MS fractionation. Nineteen compounds including hydrocarbons, alcohols, aldehydes, ketones, acids, amines and others were identified. Among them, amine compounds were considered to be one group of the key compounds responsible for the silk worm chrysalid off flavour. |
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| Keywords: | silkworm pupa isolation smell certification |
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