安徽农业科学2011，Vol.39Issue(7)：4043-4044,4046,3.
涪陵榨菜酱油香气成分的GC-MS分析
Analysis of the Volatile Fragrance Component from Fuling Zhacai Sauce with the GC-MS
叶林奇 1江波 1王庆 1周尚1
作者信息
- 1. 长江师范学院分析溯试中心,重庆,408100
- 折叠
摘要
Abstract
[ Objective ] The characteristic data for the evaluation and identification of the inherent quality of Fuling Zhacai sauce could be provided through the preliminary analysis of the volatile fragrance component from it. [ Method] The volatile component in Fuling Zhacai0 sauce sample was isolated with solvent extraction action and identified with GC-MS. [ Result] More than 30 kinds of volatile fragrance components was identified, among which, main component was carboxide, ethanol, acid, ester, ketone, phenol, heterocyclic compound and sulfo-compounds and those component could contribute the formation of fragrance. [ Conclusion ] Main component of volatile fragrance was assured,which result could be used for the control of the internal quality of Fuling Zhecai sauce.关键词
涪陵榨菜酱油/气相色谱-质谱/香气成分Key words
Fuling Zhacai sauce/ GC/MS/ Volatile compound分类
农业科技引用本文复制引用
叶林奇,江波,王庆,周尚..涪陵榨菜酱油香气成分的GC-MS分析[J].安徽农业科学,2011,39(7):4043-4044,4046,3.
