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| 沙棘果醋香气成分的GC/MS分析 | |
| 引用本文： | 王永苓,牛广财,朱丹,范兆军.沙棘果醋香气成分的GC/MS分析[J].中国调味品,2010,35(4). |
| 作者姓名： | 王永苓 牛广财 朱丹 范兆军 |
| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 2. 黑龙江八一农垦大学生命科学技术学院,黑龙江,大庆,163319 3. 天津现代职业技术学院,天津,300222 |
| 摘 要： | 采用顶空固相微萃取法对沙棘果醋的香气成分进行提取,用气相色谱-质谱对香气化合物进行分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共分离鉴定出82种香气成分,其中,匹配度在80以上有35种,其相对总量为84.57%。该35种主要的香气成分中,酯类(11种),酸类(2种)、烃类(17种)、醇类(1种)、酮类(2种)、酚类(2种)。其中,相对含量最高的是酯类(56.35%),其次是烃类(12.58%)、酸类(11.33%)、酮类(1.93%)、酚类(1.57%)、醇类(0.81%)。 |
| 关 键 词： | 沙棘果醋 顶空固相微萃取 气相色谱-质谱联用 香气成分 分析 |
Analysis of aroma components in Hippophae rhaxnnoides L. vinegar by GC/MS |
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| WANG Yong-ling,NIU Guang-cai,ZHU Dan,FAN Zhao-jun.Analysis of aroma components in Hippophae rhaxnnoides L. vinegar by GC/MS[J].China Condiment,2010,35(4). | |
| Authors: | WANG Yong-ling NIU Guang-cai ZHU Dan FAN Zhao-jun |
| Affiliation: | WANG Yong-ling1,NIU Guang-cai1,ZHU Dan2,FAN Zhao-jun3(1.Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China,2.Life Science , Technology College,3.Tianjin Modern Vocational Technology College,Tianjin 300222,China) |
| Abstract: | The aroma compounds of Hippophae rhaxnnoides L.vinegar were extracted by solid phase micro extraction.The aromatic compounds were analyzed by GC/MS and identified by mass spectra database searching technology and were quantified by using peak area normalization method.There were 82 compounds identified and 35 aroma compounds of matching score above 80 and the percent of the peak areas was 84.57%.These 35 aroma compounds including 11 kinds of esters,2 kinds of acids,17 kinds of hydrocarbon,1 kinds of alcohol... |
| Keywords: | Hippophae rhaxnnoides L vinegar headspace solid-phase micro-extraction GC-MS aroma compounds analysis |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
