鲜核桃营养成分分析及风味物质GC-MS研究  

Main Nutritional Components of Fresh Walnut and GC-MS Analysis of Volatile

作　　者：徐效圣[1] 傅力[2] 李建飞[3] 杨清香[1] 许铭强[2] 

机构地区：[1]新疆轻工职业技术学院食品工程系,乌鲁木齐830021 [2]新疆农业大学食品科学学院,乌鲁木齐830052 [3]中国食品发酵工业研究院,北京100027

出　　处：《食品工业》2012年第11期188-190,共3页The Food Industry

基　　金：国家"十一五"科技支撑计划项目(2007BAD36B04)

摘　　要：对三种鲜核桃的蛋白质、脂肪、水分、灰分、维生素、氨基酸等主要营养成分进行了测定研究。同时利用顶空固相微萃取和气相色谱-质谱联用分析技术,对新丰核桃样液进行了风味物质成分分析,共检测鉴定了醇类、醛类、酯类、酮类、烃类及杂环类等17种化合物,初步认为是核桃乳的特征性风味物质。The main nutritional such as protein, fat, moisture content, ash content, vitamin, amino acid, etc of the three kinds of fresh walnut were studied. The volatile components of Xin-feng walnut were continually analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry （GC-MS）. The results showed 17 compounds of samples, which include alcohols, aldehydes, esters, ketones, hydrocarbons and heterocycles. There were primarily identified as the unique characteristic components in Xin-feng walnut milk.

关 键 词：鲜核桃 风味物质 营养物质 气相色谱-质谱联用 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]