食品与发酵工业2011，Vol.37Issue(8)：170-174,5.
荔枝果醋产品中挥发性成分的分离与鉴定
Separation and Identification of Volatile Compounds in Leechee Vinegar
刘贞诚 1耿予欢 1李国基 1张本山 1吕芬2
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 2. 广东省疾病预防控制中心理化检验所,广东广州510300
- 折叠
摘要
Abstract
In this study, liquid-liquid extraction （LLE） , simultaneous steam distillation extraction （SDE） and purge-and-trap extraction method （Purge ＆ Trap） were employed to separate and concentrate the volatile compounds in Litchi vinegar. The extracts were identified by means of gas chromatography-mass spectrometry （GC-MS） ,87 compounds were identified, including 5 ketones, 4 aldehydes, 20 alcohols, 13 esters, 14 acids,3 sulfur-containing compounds,20 heterocyclie compounds and the others 8. The results indicate that, the main flavor compounds are alcohols, heterocyclic compounds, esters and acids.关键词
荔枝/果醋/挥发性成分/GC—MSKey words
Litchi/fruit vinegar/volatile compounds/GC-MS分类
轻工纺织引用本文复制引用
刘贞诚,耿予欢,李国基,张本山,吕芬..荔枝果醋产品中挥发性成分的分离与鉴定[J].食品与发酵工业,2011,37(8):170-174,5.
