| 荞麦蜜异味分析 |
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| 引用本文： | 黄爱今,吴强.荞麦蜜异味分析[J].北京大学学报(自然科学版),1994,30(2):164-168. |
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| 作者姓名： | 黄爱今 吴强 |
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| 作者单位： | 北京大学化学系，中国人民大学分析测试中心 |
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| 摘 要： | 利用气提法采集荞麦蜜气味，以毛细管气相色谱分离，ＧＣ／ＭＳ／ＤＳ联用鉴定了气味的化学成分，初步鉴定出了１８种组分，用标样进一步确证了１３个组分，构成荞麦蜜气味的是四碳和五碳的醛、醇和酸。
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| 关 键 词： | 荞麦蜜 气味 色谱－质谱 蜂蜜 |
Analysis of Peculiar Flavour of Buckwheat Honey |
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| HUANG Aijin,XIONG Yan,SUN Yiliang.Analysis of Peculiar Flavour of Buckwheat Honey[J].Acta Scientiarum Naturalium Universitatis Pekinensis,1994,30(2):164-168. |
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| Authors: | HUANG Aijin XIONG Yan SUN Yiliang |
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| Abstract: | A gas-stripping device was used to purge and trap the peculiar flavor volatiles ofbuckwheat honey with cold ethvl ether as sorbent.The flavor ethereal solution,afterconcentration, was analysed by GC/MS/DS on OV-1 and OV-225 FSOT columns. Dual-column retention time measurement on the sample and authentic standards were used toconfirm the identification,2methyIpropanal, butanal, 2-methylbutanal,3-methylbu-tanal,n-pentanal,furaldehyde were found to be the main flavor contributing subs-tances in the honey. |
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| Keywords: | Buckwheat honey Flavor Retention time GC/MS/DS |
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