几种川式复合调料风味物质的研究  

Research on the Flavor Components in Sichuan Composite Seasonings

作　　者：田苗[1] 尼海峰[1] 钟凯[1] 卢晓黎[1] 高鸿[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国调味品》2014年第5期23-26,共4页China Condiment

摘　　要：研究采用有机溶剂法提取几种常见的川式复合调料(水煮鱼调味料、红火锅底料、青花椒鱼调味料、麻辣香锅调味料)的风味物质精油,并采用GC-MS(气相色谱质谱联用仪)分析。得出川式复合调料的主体风味物质是酯类,以乙酸乙酯、己酸乙酯含量最高;柠檬烯、芳樟醇、β-蒎烯、2-甲氧-3-异丁基吡嗪等是川式复合调料中的特征风味物质。In this article,we chose organic solvent extraction method to extract the flavor components in several Sichuan composite seasonings （boiled fish seasoning,hotpot ingredients,green pepper fish seasoning,griddle cooked seasoning）.The volatile compounds of the four Sichuan composite seasonings are identified by gas chromatography-mass spectroscopy （GC-MS）.It shows that the main flavor components of Sichuan composite seasonings are esters,especially ethyl acetate,ethyl caproate.Limonene,linalool,β-pinene,2-methoxy-3-isobutyl pyrazines are the characteristic flavor components in Sichuan composite seasonings.

关 键 词：川式复合调料 风味物质 

分 类 号：TS264.9[轻工技术与工程—发酵工程]