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采用蒸馏-萃取联用装置从四川榨菜中离析出挥发性成分,经气相色谱-质谱联用测定辅以气相色谱保留指数,从中鉴定出41种化合物。又以Porapak Q作吸附剂,吹气吹附法采样,乙醚脱附后经硅胶柱层析,苯和乙醚洗脱富集馏份,闻香具有榨菜特征香气,经鉴定其特征香气成分是:腈类的3-丁烯腈,苯乙腈,3-苯基丙腈;异硫氰酸酯类的烯丙基异硫氰酸酯,2-苯乙基异硫氰酸酯;以及二甲基三硫,1-烯丙基-4-甲氧基苯,1-甲氧基-4(1-丙烯)-苯,7-甲氧基苯并呋喃。本试验结果对控制和提高榨菜香气质量,发掘新品种以及对食品香气的研究具有价值。
Volatile components were isolated from Sichuan mustard by a distillation-extraction device. Gas chromatography-mass spectrometry coupled with gas chromatographic retention index identified 41 compounds. Porapak Q was used as an adsorbent and the sample was blown and blown. After diethyl ether was desorbed, it was purified by silica gel column chromatography and eluted with benzene and ether. The aroma of mustard was characteristic of the smell of mustard. Its characteristic aroma components were identified as follows: Nitrile 3-butenenitrile, phenylacetonitrile, 3-phenylpropionitrile; allylisothiocyanates of isothiocyanates, 2-phenylethyl isothiocyanates; and dimethyl Trisulfide, 1-allyl-4-methoxybenzene, 1-methoxy-4(1-propene)-benzene, 7-methoxybenzofuran. The results of this experiment are valuable for controlling and improving the aroma quality of mustard, digging new varieties and studying the aroma of food.