| 气相色谱-质谱法研究香稻品种白香糯化学成分 |
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| 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. |
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| 作者姓名： | 余碧钰 刘向农 王杰 |
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| 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 |
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| 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。
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| 关 键 词： | 挥发性香味成分 香稻 GC／MS 白香糯 |
| 修稿时间： | 2000-06-22 |
Study on Chemical Constitution of BaiXiangnuo Rice by Gas Chromactography-Mass Spectrometry |
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| 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. |
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| Authors: | YU Bi-Yu LIU Xiang-Nong WANG Jie |
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| 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. |
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| Keywords: | Acetyl 1 Pyrroline Volatile Flavor Components Scented Rice Gas Chromato\| graphy Mass Spectrometry |
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