【摘要】 本实验以贵州黔南地区布依族传统食品素臭酸为分析对象,通过对其挥发性成分、水分、总酸、微量元素等化学成分进行分析研究,为探讨产品风味的形成和食品安全提供参考依据,为其进行产业化生产提供理论基础。研究表明,酯类、萜烯类、酸类是主体挥发物,对产品风味的形成起重要作用。对6种微量元素进行检测发现铅、镉等重金属含量符合国家食品安全要求。更多还原

【Abstract】 To extract and analyze the volatile components、moisture、Total acid、Trace Elements et. in Buyi ’s Traditional Province of smelly pickled greenstuffs in South Region of Guizhou,It provides a reference for discussing the formation of product flavor and food safety.To provide the theoretical basis for its industrial production.The results showed that the aldehyde ester,terpene and acid were the main volatile components,which played an important role in flavor formation ofsmelly pickled greenstuffs. Testing of 6 trace elements The results showed that the content of heavy metals such as lead and cadmium meet the National food safety requirements更多还原