张杰,蒋茜,徐飞,詹军,夏金川,万胡

• 1:四川大学轻工科学与工程学院
• 2:四川李记乐宝食品有限公司
• 3:四川李记酱菜调味品有限公司

摘要(Abstract)：

以四川市场占有率较高的3种市售泡青菜为研究对象,采用顶空固相微萃取及气相色谱-质谱联用技术对3种市售泡青菜的香味物质种类和相对含量进行了鉴定与对比。结果表明,3种市售泡青菜香味物质总数分别为12,13,35种,其中共有的香味物质为乙醇、桉叶油醇和壬醛。品牌1以醇类物质为主,2-甲基-1-丁醇和莰烯是品牌1特有的主体香味物质;品牌2以酸类物质为主,异戊醇和乙酸是品牌2特有的主体香味物质;品牌3以酯类物质为主,丙烯基环戊烷、异硫氰酸烯丙酯、异硫氰酸丁酯、戊醛和二甲基二硫是品牌3特有的主体香味物质。

关键词(KeyWords)： 泡青菜;香味物质;顶空固相微萃取(HS-SPME);气相色谱-质谱联用(GC-MS)

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张杰,蒋茜,徐飞,詹军,夏金川,万胡

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