李婷婷,索化夷,郑炯

• 1:西南大学食品科学学院
• 2:重庆市特色食品工程技术研究中心
• 3:农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)

摘要(Abstract)：

采用顶空-固相微萃取-气质联用对永川豆豉中挥发性成分进行分析,并用内标法对各挥发性组分的含量进行半定量计算。结果表明:从永川豆豉中共鉴定出57种挥发性化合物,包括10种酸类、10种醛类、9种酯类、8种吡嗪类、6种烃类、5种醇类、4种酮类、5种其它类,其中主要的挥发性化合物有乙酸(13.24%)、四甲基吡嗪(11.58%)、异戊醛(11.35%)、戊基呋喃(6.50%)、α-酮戊二酸(6.26%)、2-甲基丁酸(4.73%)、苯甲醛(4.50%)、糠醇(4.37%)、2,5-二甲基吡嗪(3.86%)、乙基异戊基甲酮(3.30%)等。

关键词(KeyWords)： 永川豆豉;顶空-固相微萃取;气相色谱-质谱联用;挥发性成分

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学青年基金项目(31201411)

作者(Author): 李婷婷,索化夷,郑炯

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