食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
4期
226-229
,共4页
醋%香味成分%液液萃取%同时蒸馏萃取%气质联用
醋%香味成分%液液萃取%同時蒸餾萃取%氣質聯用
작%향미성분%액액췌취%동시증류췌취%기질련용
vinegar,flavor composition%liquid-liquid extraction(LLE)%simultaneous distillation-extraction(SDE)%gas chromatography-mass spectrometry(GC-MS)
采用液液萃取法(LLE)和同时蒸馏萃取法(SDE)分别对国产3种食醋进行预处理,应用气质联用(GC-MS)技术对其进行定性定量分析.结果表明,使用同时蒸馏萃取法容易检测其中的低沸点物质,而使用液液萃取法检测较高沸点物质的灵敏度明显高于同时蒸馏萃取法.不同厂家生产的食醋的风味成分有所差别,山西老陈醋的酸性成分是最多的,镇江恒顺香醋中低沸点的物质含量较其他醋多,而山西降脂醋中高沸点的物质含量高于其他醋.
採用液液萃取法(LLE)和同時蒸餾萃取法(SDE)分彆對國產3種食醋進行預處理,應用氣質聯用(GC-MS)技術對其進行定性定量分析.結果錶明,使用同時蒸餾萃取法容易檢測其中的低沸點物質,而使用液液萃取法檢測較高沸點物質的靈敏度明顯高于同時蒸餾萃取法.不同廠傢生產的食醋的風味成分有所差彆,山西老陳醋的痠性成分是最多的,鎮江恆順香醋中低沸點的物質含量較其他醋多,而山西降脂醋中高沸點的物質含量高于其他醋.
채용액액췌취법(LLE)화동시증류췌취법(SDE)분별대국산3충식작진행예처리,응용기질련용(GC-MS)기술대기진행정성정량분석.결과표명,사용동시증류췌취법용역검측기중적저비점물질,이사용액액췌취법검측교고비점물질적령민도명현고우동시증류췌취법.불동엄가생산적식작적풍미성분유소차별,산서로진작적산성성분시최다적,진강항순향작중저비점적물질함량교기타작다,이산서강지작중고비점적물질함량고우기타작.
Qualitative and quantitative analysis was carded out for examining flavor composition of three home-made brands of vinegar using liquid-liquid extraction(LLE)or simultaneous distiUation-exWaction(SDE)coupled with gas chromatographymass spectrometry(GC-MS).Results showed that more low boiling point compounds were identified using SDE than using LEE and LEE made it more sensitive to detect high boiling point compounds.There was a significant difference in flavor composition of three home-made brands of vinegar.Among them,the most acid kind was observed in Shanxi mature vinegar,Zhenjiang Hengshun vinegar contained the highest contents of low boiling point compounds,while the contents of high boiling point compounds in Shanxi hypolipidemic vinegar were much higher than those in other two brands.
