[1]章迁,程万兴.不同烹饪方式川菜中挥发性成分的研究[J].中国调味品,2018,(7):50-53.[doi:10.3969/j.issn.1000-9973.2018.07.010]
 ZHANG Qian,CHENG Wan-xing.-Research of Volatile Compounds in Sichuan Cuisine with Different Cooking Methods[J].CHINA CONDIMENT,2018,(7):50-53.[doi:10.3969/j.issn.1000-9973.2018.07.010]
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不同烹饪方式川菜中挥发性成分的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
50-53
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
-Research of Volatile Compounds in Sichuan Cuisine with Different Cooking Methods
文章编号:
1000-9973(2018)07-0050-04
作者:
章迁程万兴
(四川旅游学院 烹饪学院,四川 成都,610100)
Author(s):
ZHANG QianCHENG Wan-xing
( College of Cuisine,Sichuan Tourism University , Chengdu 610100,China)
关键词:
顶空固相微萃取气相色谱-质谱联用川菜挥发性成分
Keywords:
HS-SPMEGC-MSSichuan uisinevolatile constituents
分类号:
TS201.1
DOI:
10.3969/j.issn.1000-9973.2018.07.010
文献标志码:
A
摘要:
实验建立并优化了一种顶空固相微萃取-气质联用法检测川菜中挥发性成分的研究方法。样品的萃取选择65 μm PDMS/DVB(聚二甲基硅氧烷/二乙烯苯)SPME萃取头,50 ℃顶空萃取40 min。通过GC-MS对4种不同烹饪方式川菜中的挥发性成分进行分析,共检出酯类、酸类、酚类、醚类、酮类、醇类、烃类等7类36种合物。该方法具有萃取方法简单、灵敏度高的优点,适用于川菜中多种挥发性成分的分析,为研究川菜菜肴提供基础数据。
Abstract:
This experiment use HS-SPME-GC-MS to establish a method in the analysis of volatile components in Sichuan cuisine. The samples are extracted by 65 μm PDMS/DVB SPME extraction head about 40 min at 50 ℃.The volatile compounds in 4 different cooking methods of Sichuan cuisine are analyzed by GC-MS,and 7 kinds of 36 compounds including esters, acids, phenols, ethers, ketones, alcohols and hydrocarbons are detected.This method has the advantages of simple extraction and high sensitivity. It is suitable for the analysis of many volatile components in Sichuan cuisine, and provides basic data for the study of Sichuan cuisine

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备注/Memo

备注/Memo:
修改2 2018年02月27日 重复率:2.1% 栏目:基础研究 作者简介:章迁(1966.5-)男,江西新余人,讲师,
更新日期/Last Update: 2018-08-08