| 不同品牌郫县豆瓣酱挥发性成分的比较研究 |
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| 引用本文： | 冯军,陈海涛,黄明泉,郑福平.不同品牌郫县豆瓣酱挥发性成分的比较研究[J].北京轻工业学院学报,2010(3):17-22. |
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| 作者姓名： | 冯军 陈海涛 黄明泉 郑福平 |
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| 作者单位： | [1]上虞市环境保护局,浙江上虞312300 [2]北京工商大学化学与环境工程学院,北京100048 |
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| 基金项目： | 北京“高层次人才”资助项目（PXM2009-014213-073687） |
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| 摘 要： | 采用同时蒸馏萃取,结合气-质联机对2种不同品牌郫县豆瓣酱的挥发性成分进行了比较研究.研究结果表明：不同品牌的郫县豆瓣酱挥发性成分的差别比较大,如川花牌豆瓣酱鉴定出86种,丹丹牌78种;2种品牌豆瓣酱挥发性成分都是酯类最多,其次是醇类,然后是醛酮类等,其中含量较大的成分有3-甲基丁醇、糠醇、芳樟醇、苯乙醇、3-甲基丁醛、糠醛、苯乙醛、3-羟基-2-丁酮、乙酸乙酯、十六碳酸乙酯、亚油酸乙酯、十八碳酸乙酯、4-乙基苯酚、4-乙基-2-甲氧基苯酚和2-甲氧基-4-乙烯基苯酚等.
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| 关 键 词： | 同时蒸馏萃取 气-质联机 郫县豆瓣酱 挥发性成分 |
STUDY ON VOLATILES IN DIFFERENT PIXIAN PEA SAUCES |
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| FENG Jun,CHEN Hai-tao,HUANG Ming-quan,ZHENG Fu-ping.STUDY ON VOLATILES IN DIFFERENT PIXIAN PEA SAUCES[J].Journal of Beijing Institute of Light Industry,2010(3):17-22. |
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| Authors: | FENG Jun CHEN Hai-tao HUANG Ming-quan ZHENG Fu-ping |
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| Affiliation: | 1.Shangyu Environmental Protection Bureau,Shangyu 312300,China;2.College of Chemical and Environmental Engineering,Beijing Technology and Businesss University,Beijing 100048,China) |
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| Abstract: | Volatiles in the Pixian Pea Sauces from two different factories were extracted with a simultaneous steam distillation and extraction（SDE） apparatus and analyzed by gas chromatography-mass spectrometry（GC/MS）.The results indicated that there were some differences in the number of volatiles among the two products,with Chuan-Hua pea sauce 86,Dan-Dan pea sauce 78.For the two pea sauce,the most volatiles both were the esters,then alcohols,ketones,aldehydes,and so on.The main components were 3-hydroxyl-2-butanol,2-furanmethanol,linalool,phenylethyl alcohol,3-methylbutanal,furfural,benzeneacetaldehyde,3-hydroxy-2-butanone,ethyl acetate,ethyl hexadecanoate,linoleic acid ethyl ester,ethyl octadecanoate,4-ethylphenol,4-ethyl-2-methoxyphenol,2-methoxy-4-vinylphenol,and so on. |
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| Keywords: | SDE GC/MS Pixian pea sauces volatiles |
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