摘要
用无水乙醚提取酱油中的香气成分,气相色谱-质谱联用(GC-MS)分离鉴定其化学组成,以面积归一化法测定其相对含量,老抽乙醚萃取物中共鉴定55种化合物,其中对老抽香气成分贡献最大的是3,8-二羟基-2-甲基色酮,糠醛,2呋喃醇,2-乙酰吡咯,香茅醇,2,6-二甲氧基苯酚,4-乙基-2-甲氧基苯酚(4-乙基愈创木酚)。与文献报道的酱油香气成分有所不同,多种成分未见报道。
The constituents of major odor-active compounds in dark soy sauce obtained were analyzed and identified by gas chromatography mass spectrometry combined with computer retrieval. Fifty- five compounds were identified in the extracted liquid obtained by ester extraction. The major odor-active compounds were 3, 8-di- hydroxy-2-methylchromone, Furfural, 2-furanmethanol, 2-acetylpyrrole, Mahol, 2, 6-dimethoxy-Phenol, 4- ethyl-2-methoxy-Phenol, It was found that a number of constituents were newly identified.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期100-105,共6页
Food Research and Development
关键词
老抽
香气
乙醚萃取
气相色谱-质谱
dark soy sauce
odor-active compounds
ether extraction
GC - MS
作者简介
熊芳媛（1984-），女（汉），硕士研究生，主要从事食品分析方面研究。
通讯作者
