【摘要】 采用同时蒸馏萃取法提取火锅底料的挥发性风味成分,并用气相色谱-质谱联用法对萃取结果进行定性分析,共得到90种挥发性成分,它们是:烃类19种、醛类21种、醇类13种、酮类5种、酚类6种、醚类2种、酸类5种、酯类6种、含氮含硫及杂环类13种。其中,醇类(30.1432%)、烃类(22.6681%)、酚类(10.7776%)化合物的相对含量较高,其次为含氮含硫及杂环类(8.3344%)、醛类(6.0060%)。更多还原

【Abstract】 Simultaneous distillation extraction(SDE) technique was employed to extract volatile flavor compounds from chafingdish. Volatile flavor components of Chafingdish were extracted by Simultaneous distillation extraction(SDE) and identified by Gas Chromatography Mass Spectroscopy(GC-MS). Results showed that a total of 90 compounds were acquired, including 19 hydrocarbons, 21 aldehydes, 13 alcohols, 5 ketones, 6 phenols, 1 ether, 5 acids, 6 esters and 13 heterocyclic compounds containing nitrogen or sulfur. The prominent compounds were alcohols, hydrocarbons, phenols, heterocyclic compounds containing nitrogen or sulfur, and aldehydes, accounted for 30.1432%, 22.6681%, 10.7776%, 8.3344%, 6.0060%, respectively.更多还原