现代食品科技2012，Vol.28Issue(2)：218-222,5.
固相微萃取与气质联用法分析沙琪玛储存过程中挥发性风味成分变化
Profiling Flavor Compounds of Sachima during Storage Using Solid-phase Microextraction Gas Chromatograph-mass Spectrometry (SPME-GC-MS)
摘要
Abstract
The profiling flavor compounds of Sachima during storage were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the major volatile components of Sachima were aldehydes, ketones, esters and heterocyclic compounds. Among these flavor components, the relative content of linear-chain aldehydes increased, indicating the oxidation of Sachima lipids during storage; the relative content of ethanol, ketones and esters decreased, resulting the fragrance loss of Sachima; the relative content of maltol and pyrazines increased, which indicated that Maillard reaction was still proceeding during storage; the decrease of ethanol influences the fragrance coordination of Sachima.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,丛懿洁,崔春,赵谋明..固相微萃取与气质联用法分析沙琪玛储存过程中挥发性风味成分变化[J].现代食品科技,2012,28(2):218-222,5.基金项目
粤港关键领域重点突破项目(2009A02070002) （2009A02070002）
