食品科学2012，Vol.33Issue(14)：158-161,4.
同时蒸馏萃取燕麦炒米香味物质的气相色谱-质谱分析
Simultaneous Distillation and Extraction and GC-MS Analysis of Aroma Components from Fried Oat
摘要
Abstract
Aroma components were extracted from fried oat by simultaneous distillation and extraction （SDE）, and analyzed by gas chromatography-mass spectroscopy （GC-MS）. A total of 86 components were separated. Of them, 58 were identified, accounting for 85.23% of total peak area. The major components were Z,Z-9,12-octadecadienoic acid （20.01%）, E,E-2,4-decadienal （7.15%）, hexadecanamide （5.30%）, eicosane （4.38%）, hexadecane （4.17%）, ethyl acetate （3.52%）, 2,6-dimethyl-pyrazine （3.03%）, 3- ethyl-2,5-dimethyl-pyrazine （2.96%）, hexanal （2.65%）, 2-ethyl-5-methyl-pyrazine （2.64%） and 1-pentanol （2.11%）.关键词
燕麦炒米/香味物质/同时蒸馏萃取/气相色谱-质谱Key words
fried oat/aroma/SDE/GC-MS分类
轻工纺织引用本文复制引用
任清,黄明泉,杨震安,郭项雨..同时蒸馏萃取燕麦炒米香味物质的气相色谱-质谱分析[J].食品科学,2012,33(14):158-161,4.基金项目
国家燕麦养麦现代农业产业技术体系项目 （）
