于志龙,曾维才,卢晓黎

• 1:四川大学食品工程系
• 2:四川大学农产品加工研究院

摘要(Abstract)：

采用气相色谱-质谱联用(GC-MS)技术研究木姜精油及花椒精油的风味成分。结果显示,木姜精油共鉴定出15种主要的挥发性成分,α-柠檬醛(48.52%)与β-柠檬醛(28.8%)为主要风味成分;花椒精油共鉴定出13种主要的挥发性成分,柠檬烯(34.58%)与β-芳樟醇(21.45%)为主要风味成分。研究表明,木姜精油与花椒精油主要风味成分分别为黔菜与川菜传统风味的重要来源之一。

关键词(KeyWords)： 木姜精油;花椒精油;风味成分;GC-MS

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 于志龙,曾维才,卢晓黎

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