| 顶空固相微萃取-气相色谱-质谱分析发酵香肠挥发性成分 |
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| 引用本文： | 张春晖,夏双梅.顶空固相微萃取-气相色谱-质谱分析发酵香肠挥发性成分[J].分析科学学报,2005,21(3):262-264. |
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| 作者姓名： | 张春晖 夏双梅 |
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| 作者单位： | 1. 河南双汇集团博士后科研工作站,河南漯河,462000
2. 漯河出入境检验检疫局,河南漯河,462000 |
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| 基金项目： | 国家科技攻关项目;河南省杰出青年科学基金 |
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| 摘 要： | 采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用分析技术对发酵香肠挥发性成分进行了分析。共鉴定了33种化合物。结果表明，发酵香肠的挥发性成分主要为醇类、酮类、酯类、有机酸类、酚类及醛类等。
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| 关 键 词： | 发酵香肠 香气成分分析 气相色谱/质谱 |
| 文章编号： | 1006-6144(2005)03-0262-03 |
| 修稿时间： | 2003年12月8日 |
Analysis of Aroma Components in Fermented Sausage |
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| ZHANG Chun-hui,XIA Shuang-mei.Analysis of Aroma Components in Fermented Sausage[J].Journal of Analytical Science,2005,21(3):262-264. |
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| Authors: | ZHANG Chun-hui XIA Shuang-mei |
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| Abstract: | The volatile components in fermented sausage were analyzed by solid phase microextraction coupled with gas chromatography/mass spectrometry(GC/MS).33 components were isolated and identified by GC/MS,and the main volatile components in fermented sausage were volatile acids,ketones,alcohols,esters,phenols and aldehydes. |
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| Keywords: | Fermented sausage Volatile components analysis GC/MS |
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