| 气相色谱-质谱法研究香稻品种白香糯化学成分 |
| |
| 引用本文： | 余碧钰,刘向农,王杰. 气相色谱-质谱法研究香稻品种白香糯化学成分[J]. 光谱实验室, 2000, 17(6): 638-642 |
| |
| 作者姓名： | 余碧钰 刘向农 王杰 |
| |
| 作者单位： | 扬州大学测试中心,江苏省扬州市文汇东路12号,225009;扬州大学测试中心,江苏省扬州市文汇东路12号,225009;扬州大学测试中心,江苏省扬州市文汇东路12号,225009 |
| |
| 摘 要： | 本文采用同时蒸馏－萃取法（Ｓｉｍｕｌｔａｎｅｏｕｓ Ｄｉｔｉｌｌａｔｉｏｎｓ－Ｅｘｔｒａｃｔｉｏｎ,ＳＤＥ）提取了香稻品种－白香糯的挥发性香味成分,采用气相色谱－质谱（ＧＣ／ＭＳ）联用技术鉴定了白香糯的２３种非酸性香气成分。对其中最重要的香气成分２－乙酰基－２－吡咯啉进行了定量测定。
|
| 关 键 词： | 2-乙酰基-1-吡咯啉 挥发性香味成分 香稻 气相色谱-质谱法 |
| 修稿时间： | 2000-06-22 |
Study on Chemical Constitution of BaiXiangnuo Rice by Gas Chromactography-Mass Spectrometry |
| |
| YU Bi-Yu,LIU Xiang-Nong,WANG Jie. Study on Chemical Constitution of BaiXiangnuo Rice by Gas Chromactography-Mass Spectrometry[J]. Chinese Journal of Spectroscopy Laboratory, 2000, 17(6): 638-642 |
| |
| Authors: | YU Bi-Yu LIU Xiang-Nong WANG Jie |
| |
| Abstract: | The volatile flavor components of baixiangnuo rice were extracted by simultaneous distillation extraction(SDE).According to gas chromatography/mass spectrometry,23 kinds of non acid flavor compounds were identified.The main flavor compound,2 Acetyl 1 pyrroline,was quantitatively determined. |
| |
| Keywords: | Acetyl 1 Pyrroline Volatile Flavor Components Scented Rice Gas Chromato| graphy Mass Spectrometry. |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
