CAJ | 학술논문

采用同时蒸馏萃取技术（SDE）对宜宾老坛芽菜中的挥发性风味物质进行提取，优化蒸馏萃取条件，并用气相色谱-质谱联用技术（GC-MS）对其风味物质进行分析检测。结果表明：在蒸馏萃取溶剂为二氯甲烷、蒸馏萃取时间2．5 h 和萃取温度55℃的条件下，宜宾芽菜中风味物质提取效果最好。芽菜样品中共检测出28种挥发性风味物质。
채용동시증류췌취기술（SDE）대의빈로단아채중적휘발성풍미물질진행제취，우화증류췌취조건，병용기상색보-질보련용기술（GC-MS）대기풍미물질진행분석검측。결과표명：재증류췌취용제위이록갑완、증류췌취시간2．5 h 화췌취온도55℃적조건하，의빈아채중풍미물질제취효과최호。아채양품중공검측출28충휘발성풍미물질。
The volatile flavor components in Yibin old-altar sprouts are extracted with simultaneous distillation and extraction (SDE),the distillation and extraction conditions are optimized and the flavor components are analyzed by gas chromatography-mass spectrometry (GC-MS).The results show that the distillation and extraction solvent is methylene chloride,distillation and extraction time is 2.5 h,and extraction temperature is 55 ℃,the extraction effect is the best.There are 28 kinds of volatile flavor components detected in sprouts samples.