食品科学
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从 珊,黄纪念,张丽霞,张国治
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CONG Shan,HUANG Ji-nian,ZHANG Li-xia,ZHANG Guo-zhi
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摘要:
以白芝麻为原料,研究微波焙烤温度对水代芝麻油特征风味物质含量变化的影响。采用顶空-固相微萃取-气相色谱-质谱联用技术对芝麻油的风味物质进行富集与检测。结果表明,随着微波焙烤温度的升高,吡嗪类、吡咯类、呋喃类、酚类特征风味物质的含量逐渐增多,醛类物质的含量逐渐减少。
关键词: 微波, 焙烤, 芝麻油, 特征风味物质
Abstract:
The effect of microwave roasting temperature on the characteristic flavor compounds in sesame oil extracted with water from white sesame was explored. Headspace solid phase microextraction combined with gas chromatographymass spectrometry (HS-SPME-GC-MS) was used to analyze the characteristic flavor compounds in sesame oil. The results showed that the contents of pyrazines, pyrroles, furans and phenols were increased with the increase of microwave roasting temperature while the content of aldehydes was decreased.
Key words: microwave, roasting, sesame oil, characteristic flavor compounds
从 珊,黄纪念,张丽霞,张国治. 微波焙烤温度对芝麻油特征风味物质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201322053.
CONG Shan,HUANG Ji-nian,ZHANG Li-xia,ZHANG Guo-zhi. Effect of Microwave Roasting Temperature on Characteristic Flavor Compounds of Sesame Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201322053.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201322053
https://www.spkx.net.cn/CN/Y2013/V34/I22/265