现代食品科技2011，Vol.27Issue(11)：1406-1409,4.
固相微萃取与气质联用法分析沙琪玛中的风味成分
Separation and Identification of Volatile Flavors of Sachima Using Solid-phase Microextraction Gas Chromatograph-mass Spectrometry (SPME-GC-MS)
摘要
Abstract
The volatile flavor components of Sachima were studied, and its volatile components were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the conditions of solid phase microextraction were as follows: 75 μm CAR/PDMS fiber, equilibrium time 30 min, extraction temperature 60 ℃ and extraction time 45min.At these conditions 37 components were separated and indentified. Among these flavor components, the major volatile components were Aldehydes, ketones, esters and heterocyclic compounds.关键词
沙琪玛/固相微萃取/气相色谱质谱/挥发性风味物质Key words
sachima/ solid-phase microextraction/ gas chromatography-mass spectrometry/ volatile flavors compounds引用本文复制引用
王彦蓉,崔春,赵谋明..固相微萃取与气质联用法分析沙琪玛中的风味成分[J].现代食品科技,2011,27(11):1406-1409,4.基金项目
粤港关键领域重点突破项目(2009A02070002) （2009A02070002）
