【摘要】 文章采用固相微萃取法和同时蒸馏萃取法提取驴奶粉中的挥发性成分,再经气相色谱-质谱联用仪分析,共检出风味化合物54种,包括醛类8种、酮类8种、醇类3种、酸类5种、酯类6种、烃类15种、芳香族类6种,其他类3种。其中,酸类和芳香族类成分对驴奶粉特征香气的形成起重要作用。更多还原

【Abstract】 The volatile flavor components in donkey milk powder were extracted by using solid phase micro-extraction( SPME) and simultaneous distillation extraction( SDE) and analyzed by gas chromatography – mass spectrometry( GC-MS). The results showed that: a total of 54 volatile compounds were identified in donkey milk powder,including 8 aldehydes,8 ketones,3 alcohols,5 esters,15 aliphatic hydrocarbons,6 aromatic hydrocarbons,3 other compounds. The acids and aromatic hydrocarbons played an important role in the formation of chractaritic aroma of donkey milk powder.更多还原