作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2008年第1期84-87,共4页

摘　　要： 用顶空-固相微萃取(Headspeace-SPME)与同时蒸馏萃取(SDE)两种方法提取鱼露中的风味成分,并利用气质联用(GC-MS)进行风味成分的分离与鉴定,共鉴定出化合物68种,挥发性的酸、醛以及含氮、含硫化合物构成了鱼露风味的主体。比较两种方法可知,顶空-SPME法有利于提取易挥发性化合物,特别是挥发性酸、醛,而SDE法则对鱼露中高沸点化合物,如含氮、含硫化合物以及烃类的提取更加有效。 Extraction of aroma componentd in yu-lu was conducted by two methods, headspeace-SPME and SDE. Components of the extracts were isolated and identified by GC- MS, and 68 compounds were acquired, of which the characteristic flavor of yu-lu was mainly contributed from volatile acid and compounds containing N or S. Headspeace-SPME method was superior to SDE on the extraction of volatile acid while the latter was more effective on components with middle or high boiling points,especially compounds for containing N or S.

关 键 词： 鱼露 风味成分 顶空 固相微萃取 同时蒸馏萃取

领　　域： [轻工技术与工程] [轻工技术与工程]