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采用顶空固相微萃取和气-质联用(GC-MS)技术,对2种传统面酱(M1和M2)中的挥发性成分进行提取、分析。从M1中鉴定出53种挥发性化合物,占色谱流出峰总面积的77.408%,包括醛类6种,酯类5种,酸类14种,烃类2种,醇类2种,杂环类化合物12种,酮类2种,其他化合物10种。从M2中鉴定出48种挥发性化合物,占色谱流出峰总面积的64.455%,包括醛类6种,酯类8种,酸类6种,烃类4种,醇类5种,杂环类化合物9种,酮类4种,其他化合物6种。
The volatile components in two kinds of traditional pasta sauce (M1 and M2) were extracted and analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS). 53 kinds of volatile compounds were identified from M1, accounting for 77.408% of the total chromatographic peak area, including 6 aldehydes, 5 esters, 14 acids, 2 hydrocarbons, 2 alcohols, heterocyclics 12 kinds of compounds, 2 kinds of ketones and 10 kinds of other compounds. 48 kinds of volatile compounds were identified from M2, accounting for 64.455% of the total chromatographic peak area, including 6 kinds of aldehydes, 8 kinds of esters, 6 kinds of acids, 4 kinds of hydrocarbons, 5 kinds of alcohols, 5 kinds of heterocycles 9 kinds of compounds, 4 kinds of ketones and 6 kinds of other compounds.