仲恺农业工程学院学报
仲愷農業工程學院學報
중개농업공정학원학보
JOURNAL OF ZHONGKAI UNIVERSITY OF AGRICULTURE AND TECHNOLOGY
2011年
3期
26-28
,共3页
邓开野%刘长海%黄小红%邢盼盼
鄧開野%劉長海%黃小紅%邢盼盼
산개야%류장해%황소홍%형반반
豆豉%香气成分%固相微萃取%气质联用
豆豉%香氣成分%固相微萃取%氣質聯用
두시%향기성분%고상미췌취%기질련용
aspergillus-type Douchi%flavoring compositions%solid-phase microextraction%GC-MS
利用固相微萃取技术提取了曲霉型豆豉中的香气物质，通过GC-MS进行分析鉴定，共检出酚类、醛类、脂类、醇类和醚类物质等27种香气成分，并利用面积归一法，测定了香气成分的相对含量．
利用固相微萃取技術提取瞭麯黴型豆豉中的香氣物質，通過GC-MS進行分析鑒定，共檢齣酚類、醛類、脂類、醇類和醚類物質等27種香氣成分，併利用麵積歸一法，測定瞭香氣成分的相對含量．
이용고상미췌취기술제취료곡매형두시중적향기물질，통과GC-MS진행분석감정，공검출분류、철류、지류、순류화미류물질등27충향기성분，병이용면적귀일법，측정료향기성분적상대함량．
The solid-phase microextraction coupled with GC-MS was used for the determination of volatile flavor compound in aspergillus-type Douchi. There were 27 flavor including phenols, aldehydes＇ lipids, alcohols and others. Besides, the relative content of flavoring compositions was determined by peak area normalization method.
