汽蒸法与明火炊饭法制作速食米饭风味的质谱检定  

IDENTIFICATION OF FLAVOUR COMPONENTS IN INSTANT RICE PROCESSED BY STEAMING AND BOILING AT FIRE

作　　者：姜发堂[1] 胡敏[2] 黄文斌 

机构地区：[1]湖北工学院,湖北武汉430068 [2]华中农业大学,湖北武汉430070

出　　处：《武汉工业学院学报》2000年第2期10-11,共2页Journal of Wuhan Polytechnic University

摘　　要：以同步蒸馏萃取法 (SDE)测定了用汽蒸法和明火饮饭两种工艺生产的米饭的风味成份 ,用色谱质谱联用仪分别检出其 44种和 69种风味成份 ,并对风味成份的量作了对比。The flavour components produced in processing instant rice by both steaming and boiling at fire were extracted by synchronous distillation and extract(SDE), and 44 and 69 flavour components produced with two processing methods were respectively identified by mass spectroscopy. A comparison as to the relative quantity of flavour components was made. The result showed that the instant rice by boiling at fire had much better flavour than that by steaming.

关 键 词：速食米饭 风味 汽蒸法 明火炊饭法 比较 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS272.7[轻工技术与工程—食品科学与工程]