【摘要】：采用頂空固相微萃取法,結(jié)合氣質(zhì)聯(lián)用技術(shù)、氣相色譜-嗅聞-質(zhì)譜技術(shù)對不同品牌大塊紅腐乳的揮發(fā)性風(fēng)味成分進(jìn)行了分析及比較。在頂空固相微萃取條件優(yōu)化的基礎(chǔ)上,確定了最佳實(shí)驗(yàn)條件:2g樣品置于20mL頂空瓶中,50℃下平衡30min,萃取時(shí)間40min。通過實(shí)驗(yàn)共鑒定出64種揮發(fā)性成分,其中酯類19種、萜烯類19種、醇類7種、醛類6種、酮類4種、烯烴類3種、酚類2種、雜環(huán)化合物2種、烴類2種。腐乳共有揮發(fā)性風(fēng)味成分23種,其中乙醇、α-水芹烯、乙酸乙酯、丁酸乙酯、辛酸乙酯、2-戊基呋喃和茴香腦為主要揮發(fā)性風(fēng)味物質(zhì)。
[Abstract]:The volatile flavor components of different brands of red curd were analyzed and compared by headspace solid phase microextraction (SPME) combined with GC-MS and gas chromatography-sniffing mass spectrometry (GC-MS). On the basis of optimization of headspace solid-phase microextraction conditions, the optimum experimental conditions were determined: 2g sample was placed in 20mL headspace bottle, equilibrium was 30 min at 50 鈩，

本文編號：2367352