雪里蕻腌菜风味物质的研究(Ⅱ)雪里蕻腌菜挥发性风味成分  

Studies on the flavor substances of pickled Brassica juncea,Coss.(Ⅱ) Volatile flavor components of pickled Brassica juncea,Coss.

作　　者：赵大云[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院,江苏无锡214036

出　　处：《中国调味品》2001年第5期12-15,共4页China Condiment

摘　　要：借助于有效吸附剂HayeSepQ ,应用动态顶空吸附法及色—质联用技术 (GC -MS)对雪里蕻腌菜的挥发性风味成分进行了分析检测。同时还对捕集到的挥发性风味成分进行了组分分离并结合嗅感评定。雪里蕻腌菜的特征风味在碱性组分中嗅感突出。GC -MS检测解析结果为雪里蕻腌菜的挥发性成分主要为烃、醇、酯、腈及含硫和氮的杂环化合物 。The application of dynamic head-space trapping using absorbent HayeSep Q combined with GC-MS technology for the volatile flavor components analysis and determination in pickled Brassica jucea,Coss.was studied.The volatile components from the extract were collected and presented into acidic,weak acidic,neutral,basic fraction,the characteristic aroma components existed in basic fraction by means of sniff.Two key compounds butenonitrile and benzothiazole were found.

关 键 词：雪里蕻腌菜 挥发性成分 丁烯腈 苯并噻唑 风味物质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]