【摘要】 目的用顶空固相微萃取-气质联用技术分析沙茶酱中的香气物质。方法优化萃取纤维种类、萃取时间及萃取温度,确定了较佳的萃取条件,进行质谱分析及检索。结果共检测到42种化合物,主要有茴香脑、芳樟醇、烯丙基甲基硫醚、二烯丙基二硫醚等。结论顶空固相微萃取-气质联用可用于沙茶酱中香气物质的快速分析。更多还原

【Abstract】 Objective To determine the aroma substances in sha-cha sauce by headspace solid phase microextraction(HS-SPME) and GC/MS. Methods The extraction conditions, including SPME fibers, extraction time and temperature, were optimized. After the optimum condition was selected, the aroma substances were determined by GC-MS, and the MS data were retrieved. Results Forty-two compounds were identified, such as p-propenylanisole, linalool, allyl methyl sulfide, diallyl disulphide, and so on. Conclusion The results showed that HS-SPME-GC-MS can be used in rapid analysis of aroma substances in sha-cha sauce.更多还原