| 香辛料调味品香气成分的GC/MS分析 |
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| 引用本文： | 刘素梅,李雁,刘欣.香辛料调味品香气成分的GC/MS分析[J].集美大学学报(自然科学版),2013,0(6):431-434. |
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| 作者姓名： | 刘素梅 李雁 刘欣 |
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| 作者单位： | (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 ) |
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| 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%
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| 关 键 词： | 香辛料调味品 顶空固相微萃取 香气成分 GC/MS 分析 |
Analysis of Aroma Components in Spice by GC/MS |
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| LIU Su-mei,LI Yan,LIU Xin.Analysis of Aroma Components in Spice by GC/MS[J].the Editorial Board of Jimei University(Natural Science),2013,0(6):431-434. |
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| Authors: | LIU Su-mei LI Yan LIU Xin |
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| Institution: | (1.School of Life Science，Huaibei Normal University,Huaibei 235000,China；2.College of Food ,South China Agricultural University,Guangzhou 510642,China) |
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| 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% |
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| Keywords: | spices headspace solid phase microextraction aroma component GC/MS analysis |
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