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采用固相微萃取(SPME)和溶剂辅助风味蒸发(SAFE)两种萃取方法结合气相色谱-质谱联用(GC-MS)对炸花椒油的挥发性风味成分进行分析。结果表明,共鉴定出103种挥发性化合物,包括烃类36种、醛类12种、酮类8种、醇类28种、酯类12种、醚类2种、杂环及其他类5种。SPME法和SAFE法萃取出的挥发性风味成分的差异主要体现在烃类、酯类和醚类化合物,SPME法中相对含量较高的酯类化合物和独有的醚类化合物使得其测定结果更接近炸花椒油的风味。
The volatile flavor components of fried pepper oil were analyzed by solid-phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS) The results showed that 103 kinds of volatile compounds were identified, including 36 kinds of hydrocarbons, 12 kinds of aldehydes, 8 kinds of ketones, 28 kinds of alcohols, 12 kinds of esters, 2 kinds of ethers, 5 kinds of heterocycles and other kinds . The difference of volatile flavor components extracted by SPME method and SAFE method is mainly reflected in hydrocarbons, esters and ethers. The relatively high content of ester compounds and the unique ethers in SPME method make the determination result even more Close to the flavor of fried pepper oil.