雪里蕻腌菜特征风味物质的分离和鉴定  

Isolation and Identification of Typical Flavor Components of Potherb Mustard Pickles

作　　者：赵大云[1] 汤坚[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：《无锡轻工大学学报（食品与生物技术）》2001年第3期291-298,共8页Journal of Wuxi University of Light Industry

摘　　要：运用色 质 (GC/MS)联用技术对雪里蕻腌菜的风味物质进行了研究 ,以期发现能显著影响其风味特性的关键性成分 .首先 ,对雪里蕻腌菜卤汁的乙醚萃取浓缩液组分进行了鉴定 ,结果发现有机酸组分 8个 ,醇类组分 4个 ,腈类组分 2个 ,酯类组分 1个 ,芳香烃 2个 .经动态顶空吸附雪里蕻腌菜挥发性组分并进行组分离 ,在GC MS图谱上进行组分的分离鉴定 ,其特征风味在碱性组分中嗅感强烈 .雪里蕻腌菜挥发性成分经GC MS检测解析为烃类、醇类、酯类、腈及杂环化合物 。The spectra patterns of volatile flavor components in potherb mustard pickles detected by Gas Chromatography/Mass Spectometry(GC/MS) were investigated in order to identify key compounds in the pickles. The constituents from pickle brine extracted with ethyl ether and identified by GC MS. In the result, 8 acids, 4 alcohol, 2 nitriles, 2benzines and 1 ester were identified. The application of dynamic headspace trapping using a glass column trap contained HayeSep Q as absorbent combined with GC MS technique for the volatile flavor analyses and identification was studied. The volatile components from the trapping were collected and presented into acidic, weak acidic, neutral and basic fraction, the basic fraction contained character impact compounds by means of olfactory evaluation. Two key compounds, butenenitrile and benzothiazole, were found.

关 键 词：雪里蕻 腌菜 挥发性组分 丁烯腈 苯并噻唑 风味物质 分离 鉴定 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]