食品科学 ›› 2004, Vol. 25 ›› Issue (10): 241-244.

• 分析检测 • 上一篇    下一篇

维生素B1微波加热降解香味成分分析

 谢建春, 孙宝国, 刘玉平, 郑福平, 王晨   

  1. 北京工商大学化学与环境工程学院
  • 出版日期:2004-10-15 发布日期:2011-10-24

Analysis of the Flavors from Vitamin B1 (thiamin) under Microwave Degradation

 XIE  Jian-Chun, SUN  Bao-Guo, LIU  Yu-Ping, ZHENG  Fu-Ping, WANG  Chen   

  1. College of Chemical and Environmental Engineering, Beijing Technology and Business University
  • Online:2004-10-15 Published:2011-10-24

摘要: 气质联机分析了维生素B1(硫胺素)微波炉中火加热5分钟的挥发性产物, 鉴定出26种含硫化合物,结构类型包括噻吩、噻唑、硫取代呋喃、脂肪族含硫化合物、含硫羰基化合物等, 其中2-甲基-3-呋喃硫醇,2-乙酰基噻吩等9种化合物含有肉香味含硫化合物特征结构单元.

关键词: 维生素B1, 肉香味, 微波, 气质联机

Abstract: Volatiles from thermal degradation Vitamin B1 (thiamin) in a microwave oven were trapped and analyzed by GC/MS. Twenty six sulfur containing compounds with structural characteristics of thiophene, thiazole, furyl sulfide, acetyl sulfide,aliphatic sulfide were identified. And nine of them such as 2-methyl-3-furanthiol and 2-acetylthiophene, which bear the specificmeaty structural unit, were expected to possess the meaty flavor and contribute more to the aroma of Vitamin B1 degradationproducts under microwave oven heating.

Key words: Vitamin B1, meaty flavors, microwave, GC/MS