方便榨菜挥发性成分分析  

Analysis of Volatile Compounds in Instant Pickled Mustard Tuber

作　　者：李敏[1] 贺云川 

机构地区：[1]长江师范学院生命科学与技术学院,重庆408000 [2]重庆市涪陵榨菜集团股份有限公司,重庆408000

出　　处：《食品科学》2011年第8期272-274,共3页Food Science

摘　　要：采用同时蒸馏萃取技术和气相色谱-质谱联用技术研究方便榨菜原料及成品的挥发性成分。结果表明:共鉴定出9类37种化合物,37种化合物中含烃类4种、醇类7种、醚类2种、醛类5种、酸类4种、酯类8种、酚类1种、含硫化合物5种、杂环化合物1种;两种样品共同检出的化合物有4种,分别为异硫氰酸烯丙酯、异硫氰酸苄酯、异硫氰酸环丙酯、二甲基三硫;方便榨菜原料检出挥发性成分中相对含量较高的为异硫氰酸烯丙酯(60.77%)、异硫氰酸环丙酯(6.10%);方便榨菜检出挥发性成分中相对含量较高的为对丙烯基茴香醚(47.54%)、异硫氰酸烯丙酯(11.41%)。The composition of volatile compounds in instant pickled mustard tuber and raw mustard tuber was analyzed by simultaneous distillation and solvent extraction coupled with gas chromatography-mass spectrometry（GC-MS）.A total of 37 volatile compounds including 4 hydrocarbons,7 alcohols,2 ethers,5 aldehydes,4 acids,8 esters,1 phenol,5 sulphur comounds and 1 heterocycle were identified.Allyl isothiocyanate,benzyl isothiocyanate,cyclopropyl isothiocyanate,and dimethyl trisulfide were found in both materials.Allyl isothiocyanate（60.77%）and cyclopropyl isothiocyanate（6.10%）were the prominent compounds in raw mustard tuber,and those in instant pickled mustard tuber were p-propenylanisole（47.54%）and allyl isothiocyanate（11.41%）.

关 键 词：方便榨菜 挥发性成分 同时蒸馏萃取 气相色谱-质谱联用 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]