崔斐,尚煜豪,王琦,谢彩锋,李凯

• 1:广西大学轻工与食品工程学院

摘要(Abstract)：

采用顶空固相微萃取(HS-SPME)对9种以陶瓷膜过滤工艺制备甘蔗红糖的挥发性风味物质进行提取,并通过气相色谱-质谱(GC-MS)联用技术分离鉴定。研究表明,甘蔗品种对红糖的挥发性物质有显著影响,甘蔗红糖的香气类型与甘蔗品种有显著相关,同样生产条件下,甘蔗品种决定红糖的香型。甘蔗GUC23-2制备的红糖以坚果香和烤香为主,甘蔗GUC15-2、15-6015、15-6013、贵南亚08-336、新台糖22、福农41制备的红糖以坚果香为主,其次为烤香;甘蔗桂糖42制备的红糖以坚果香为主,甘蔗中蔗9号制备的红糖除坚果香、烤香外还富含水果香。

关键词(KeyWords)： 红糖;挥发性成分;顶空固相微萃取;气相色谱-质谱

Abstract:

Keywords:

基金项目(Foundation): 广西科技重大专项(桂科AA17204092);; 广西科技计划项目(桂科AB18126090);; 平台项目(2017GCZX00001)

作者(Author): 崔斐,尚煜豪,王琦,谢彩锋,李凯

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