雪里蕻腌菜风味物质的研究  

Studies on the flavor components of pickled potherb mustard

作　　者：赵大云[1] 丁霄霖 

机构地区：[1]无锡轻工大学食品学院

出　　处：《食品与机械》2001年第2期22-42,共21页Food and Machinery

摘　　要：利用GC MS技术对雪里蕻腌菜卤汁乙醚萃取液中组分进行了鉴定分析 ,结果鉴定出有机酸组分 8个 ,醇类组分 4个 ,腈类组分 2个 ,酯类组分 1个 ,芳烃类组分 2个 ,并对卤汁中的醇类组分乙醇、丙醇、丁醇及 2 ,3 丁二醇进行了气相色谱检测。卤汁中的乙醛、乙偶姻、双乙酰经 2 ,4 二硝基苯肼衍生化后进行了高效液相色谱分析 ,还对其中重要风味组分的乳酸发酵机理及其对雪里蕻腌菜风味的影响进行了分析讨论。The flavor components of alcohol and carbonyls in the brine of two samples with different curing time were studied.The compounds in the brines extracted with ether were identified by GC-MS.As the result,8 acids,4 alcohol,2 nitriles,2 benzines and 1 ester were found.The alcoholic components in extraction were detemined by GC with the amyl acetate as internal standard.HPLC method using 2,4 dinitrophenydrazine (DNPH) was developed for the determination of acetoin,diacetyl and acetaldehyde produced by lactic acid bacteria in the brine.This method was applied successfully for the determination of desired carbonylic components-acetaldehyde,acetoin and diacetyl in the brine.

关 键 词：雪里蕻腌菜 风味 有机醇 醛酮类组分 HPLC 乳酸发酵 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]