榨菜酱油挥发性风味成分的分析  

Analysis of volatile flavor components in pickled mustard tuber sauce

作　　者：金飞龙[1] 蔡宇广 李共国[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《中国酿造》2009年第10期130-131,共2页China Brewing

摘　　要：为了评价榨菜酱油的挥发性风味品质,采用同时蒸馏萃取法(SDE)提取榨菜的挥发性风味成分,利用气相色谱-质谱联用(GC-MS)对榨菜挥发性的风味成分进行分离鉴定,确定了其中的19种化学成分,占总质量分数的98.00%。采用面积归一化法测定了各种成分的相对质量分数,结果表明榨菜酱油的主要挥发性成分是丁酸(14.97%)、2-呋喃甲醇(11.76%)、异戊酸(11.28%)、异丁酸(10.88%)、糠醛(8.99%)、苯乙醛(6.19%)、二甲基三硫(6.00%)等化合物。To evaluate the quality of volatile flavor components in pickled mustard tuber sauce, the volatile flavor components were extracted by simultaneous distillation extraction （SDE）, in which 19 components, equaling to 98.00% of total flavor components in weight, were identified by gas chromatography-mass spectrometry （GC-MS） analysis. Besides, the relative content of each component was determined by area normalizing method. It was indicated that the main flavor components in pickled mustard tuber sauce were butanoic acid （14.97%）, 2-furanmethanol （11.76%）, isovaleric acid （11.28%）, isobutyric acid （10.88%）, furfural （3.09%）, benzeneacetaldehyde （6.19%） and dimethyl trisulflde （2.80%）.

关 键 词：榨菜酱油 同时蒸馏萃取 风味成分 气相色谱-质谱联用 

分 类 号：O657.7[理学—分析化学]