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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:

第18卷

期数:

2013年第6期

页码:

431-434

栏目:

水产科学与生物工程

出版日期:

2013-11-25

文章信息/Info

Title:

Analysis of Aroma Components in Spice by GC/MS

作者:

刘素梅¹; 李雁²; 刘欣²

(1.淮北师范大学生命科学学院,安徽 淮北 235000 ;2.华南农业大学食品学院,广东 广州 510642 )

Author(s):

LIU Su-mei¹; LI Yan²; LIU Xin²

(1.School of Life Science，Huaibei Normal University,Huaibei 235000,China；2.College of Food ,South China Agricultural University,Guangzhou 510642,China)

关键词:

香辛料调味品; 顶空固相微萃取; 香气成分; GC/MS; 分析

Keywords:

spices; headspace solid phase microextraction; aroma component; GC/MS; analysis

分类号:

-

DOI:

-

文献标志码:

-

摘要:

利用GC/MS联用对香辛料调味品的香气成分进行分离分析，共分离鉴定出48种香气成分，其相对含量较高的是烯类，占42.49%；其次是酯类，占17.36%；含量最少的是苯类，占0.65%

Abstract:

Chemical components of spice were analyzed by GC/MS ，and their relative contents determined by area normalization,48 constituents were identified,respectively.The highest composition was alkenes ，occupying 42.49%,followed by esters,which was 17 .36%,while the lowest was benzene,possessing 0 .65%

参考文献/References:

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相似文献/References:

[1]陈路芳,李丹丹,倪辉,等.采用HS-SPME-GC-MS分析蜂蜜中的5-羟甲基糠醛衍生物[J].集美大学学报(自然科学版),2022,27(3):221.
　CHEN Lufang,LI Dandan,NI Hui,et al.Analysis of Hydroxymethyl Furfural Derivatives in Honeys by HS-SPME-GC-MS[J].Journal of Jimei University,2022,27(6):221.

备注/Memo

备注/Memo:

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更新日期/Last Update: 2014-06-28