糖蒜腌制过程中化学成分的变化研究  

Research on Changes of Chemical Constituents of Sweet Garlic during Processing

作　　者：王皓[1] 王嘉琳[1] 李丽慧[1] 杨绍祥[1,2] 刘永国[1,2] 田红玉[1,2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《中国调味品》2017年第8期10-14,20,共6页China Condiment

基　　金：北京市教委科研计划一般资助项目(SQKM201610011003)

摘　　要：以糖蒜为研究对象,采用有机溶剂提取其化学成分,利用GC-MS进行测定。通过研究糖蒜腌制过程中化学成分的变化,发现腌制前期的风味成分种类较少,中期和后期的风味成分种类较多,中期的风味成分含量较高。糖蒜中的特有风味物质为烯丙基硫醚、二甲基吡嗪、糠醛、苯乙醛、呋喃酮、丁二醇、4-羟基丁酸内酯等。The organic solvent extraction method is used to extract the chemical constituents of sweet garlic, and then analyze its components using GC-MS. By contrasting the changes of chemical constituents every day, it is found that the flavor compounds in the early stage of pickling are less, more kinds of flavor compounds are found in the middle and later stages, the content of flavor compounds is higher in the middle stage. Diallylsulfide, dimethyl pyrazine, furIuraldehyde, phenylacetaldehyde, furanone, butanediol and 4-butanolide are the unique flavor substances of the pickled sweet garlic.

关 键 词：糖蒜 化学成分 食品香料 

分 类 号：TS201.1[轻工技术与工程—食品科学]