独山盐酸菜风味物质的研究  

Studies on Flavor Compounds of Traditional Dushan Greengrocery Fermented

作　　者：徐俐[1] 焦鲁英[1] 何培银[1] 

机构地区：[1]贵州大学生命科学学院食品营养与安全系,贵阳550025

出　　处：《中国蔬菜》2009年第4期40-43,共4页China Vegetables

基　　金：贵州省科技厅农业攻关项目〔黔科合NY字(2007)3022号〕

摘　　要：采用水蒸气蒸馏法、气相色谱和质谱联用技术(GC/MS),共鉴定出贵州传统食品独山盐酸菜2个样品中的挥发性化合物11类28种,包括酯、酸、酰胺、醇、醛、酚、烯、苯、酮、噻唑、盐等。其中酸、醛、酯是主体挥发物,对产品风味的形成起重要作用。Volatile compounds of traditional Dushan greengrocery fermented were investigated jointly by steam distillation, gas chromatography-mass spectrometry （GC/MS）. The results showed that a total of 11 classes, 28 species volatile components were identified from 2 different samples of traditional Dushan greengrocery fermented. These volatile components included ester, acid, amide, ethanol, aldehyde, hydroxybenzene, alkene, benzene, ketone, thiazole and salt. Among them, acid, aldehyde and ester were the main volatile components, which played an important role in flavor formation of Dushan greengrocery fermented.

关 键 词：独山盐酸菜 挥发性化合物 气相色谱-质谱法 

分 类 号：S637.2[农业科学—蔬菜学]