食品工业科技2017，Vol.38Issue(8)：209-213,238,6.DOI:10.13386/j.issn1002-0306.2017.08.032
基于不同发酵方法制作的曲拉中挥发性风味物质分析
Analysis of volatile flavor compounds in Qula samples fermented with different method
摘要
Abstract
In this work,the composition of volatile flavor components in Chinese Qula fermented with traditional method and Qula fermented with commercial culture was determined by headspace-solid phase microextraction (HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).According to the NIST 14 MS spectral library and reference data,29 and 53 volatile compounds in Chinese Qula fermented with traditional method and Qula fermented with commercial culture were identified,respectively.These volatile components included acids,alcohols,ketones,aldehydes,esters,hydrocarbons and aromatics.The results showed Qula fermentation with the commercial culture could result in the production of more volatile flavor components than the Chinese Qula fermented with traditional method.This might be the main reason why Chinese Qula fermented with traditional method and Qula fermented with commercial culture had distinct volatile flavor components.关键词
曲拉/气相色谱-质谱联用(GC-MS)/固相微萃取(SPME)/挥发性风味物质Key words
Qula/gas chromatography-mass spectrometry (GC-MS)/solid phase microextraction (SPME)/volatile flavor components分类
轻工纺织引用本文复制引用
郭婷,张健,杨贞耐..基于不同发酵方法制作的曲拉中挥发性风味物质分析[J].食品工业科技,2017,38(8):209-213,238,6.基金项目
国家自然科学基金资助项目(31371804) （31371804）
公益性行业(农业)科研专项(201303058). （农业）
