[1]黄苏婷,杭方学.红糖的挥发性香气成分分析[J].中国调味品,2019,(03 ):146-151.
 Analysis of Volatile Aroma Components in Brown Sugars[J].CHINA CONDIMENT,2019,(03 ):146-151.
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红糖的挥发性香气成分分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
146-151
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Analysis of Volatile Aroma Components in Brown Sugars
作者:
黄苏婷杭方学
文献标志码:
A
摘要:
利用固相微萃取方法(SPME)提取红糖中的挥发性香气成分,从样品浓度、样品添加量、NaCl添加量、萃取温度和萃取时间5个方面进行优化,确定最终的萃取参数为:样品浓度60%,样品添加量6.00g,NaCl添加量0.60g,萃取时间50min,萃取温度50℃。在此基础上对自制红糖以及古方和太古两种市售红糖进行气相色谱-质谱(GC-MS)检测,分析红糖的挥发性香气成分,确定其组成与相对含量,初步判定其中乙醛,2-甲基丁醛,3-甲基丁醛,2,6-二甲基吡嗪,壬醛,2,6-二乙基 -吡嗪,2,3,5-三甲基吡嗪,糠醛,2,3-二甲基吡嗪,癸醛2-乙酰基吡咯是主要的挥发性香气成分。
Abstract:
The aroma components in brown sugar were extracted by Solid-phase micro extraction (SPME) and the optimization experiments were taken upon concentration of the sample, dosage of the sample, dosage of NaCl, the extraction temperature and extraction time which were considered as factors would effect the extraction results. The final extraction parameters were determined as 6g samples at 60% concentration was needed as well as 0.6g NaCl, and the SPME extraction was carried out under 50℃ for 50min. And on this basis the Gas Chromatography–Mass Spectrometry (GC-MS) was carried out on brown sugar made in experiments and two kinds of commercially available brown sugars: GuFang and TaiGu. The volatile aroma components of brown sugar were analyzed, and the composition and relative content were determined among which acetaldehyde, 2-methylbutanal, 3-methylbutanal, 2,6-dimethylpyrazine, nonanal, 2,6-diethyl-pyrazine, 2,3,5-trimethyl pyrazine, furfural, 2,3-dimethylpyrazine, decanal and 2-acetylpyrrole were considered as main aroma components
更新日期/Last Update: 2019-05-20