吴华昌,张良,邓静,李萍萍,肖辰,沈芳

• 1:四川理工学院生物工程学院

摘要(Abstract)：

采用顶空固相微萃取对不同发酵时间芽菜的挥发性香气组分进行萃取,再经气质联用进行分析鉴定,共鉴定出75个挥发组分。其中,新鲜芽菜含有挥发性香味成分29种,新腌制含有22种,腌制40天含有21种,腌制80天含有22种,腌制120天含有22种,腌制160天含有27种。挥发性的醇类、酸类、酯类和烷烃类等化合物构成了芽菜的主体香味物质。

关键词(KeyWords)： 芽菜;顶空-固相微萃取;气质联用仪;挥发性成分

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅应用基础项目(2010JY0081)

作者(Author): 吴华昌,张良,邓静,李萍萍,肖辰,沈芳

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