芽菜发酵过程中挥发性香气成分的研究  

Annlysis of Volatile Flavor Compounds in the Process of Yacai Fermentationed

作　　者：吴华昌[1] 张良[1] 邓静[1] 李萍萍[1] 肖辰[1] 沈芳[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2012年第10期98-104,共7页China Condiment

基　　金：四川省科技厅应用基础项目(2010JY0081)

摘　　要：采用顶空固相微萃取对不同发酵时间芽菜的挥发性香气组分进行萃取,再经气质联用进行分析鉴定,共鉴定出75个挥发组分。其中,新鲜芽菜含有挥发性香味成分29种,新腌制含有22种,腌制40天含有21种,腌制80天含有22种,腌制120天含有22种,腌制160天含有27种。挥发性的醇类、酸类、酯类和烷烃类等化合物构成了芽菜的主体香味物质。The headspace solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry （GC-MS） was used for the determination of volatile flavor compounds in different fer- mentation time samples. A total of 75 volatile compounds were identified in these samples. And 29, 22,21,22,22 and 27 kinds of volatile compounds respectively were identified from raw Yaeai, new cu- ring Yacai, curing 40 days Yacai, curing 80 days Yacai, curing 120 days Yacai and curing 160 days Yacai. Among these compounds, a series of compounds, such as acids, alcohols, esters, and alkanes are the main volatiles contributing to Yacai.

关 键 词：芽菜 顶空-固相微萃取 气质联用仪 挥发性成分 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]