| 食用碱对玉米风味成分的影响 |
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| 引用本文： | 何方奕,李铁纯,张成波,侯冬岩.食用碱对玉米风味成分的影响[J].鞍山师范学院学报,2010,12(6):54-56. |
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| 作者姓名： | 何方奕 李铁纯 张成波 侯冬岩 |
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| 作者单位： | 鞍山师范学院化学系; |
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| 摘 要： | 采用同时蒸馏萃取法提取玉米及加食用碱后玉米的挥发性成分,并用气-质联用仪对提取液进行分离鉴定.初步确定了玉米挥发性成分中的32种化合物,占总峰面积的92.2%;加食用碱玉米挥发性成分中的26种化合物,占总峰面积的88.5%.玉米挥发性成分含量较高的是棕榈酸（39.4%）、亚油酸（15.0%）,3,4-二甲基己烷（5.7%）.但加入食用碱后玉米的挥发性成分主要为2,4-戊二醇（19.4%）,1,1-二乙氧基辛烷（18.9%）,2,2-二乙硫基丙烷（5.3%）.
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| 关 键 词： | 玉米 食用碱 挥发性成分 气-质联用 |
Effect of Saleratus on Volatiles from Corn |
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| HE Fang-yi,LI Tie-chun,ZHANG Cheng-buo,HOU Dong-yan.Effect of Saleratus on Volatiles from Corn[J].Journal of Anshan Teachers College,2010,12(6):54-56. |
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| Authors: | HE Fang-yi LI Tie-chun ZHANG Cheng-buo HOU Dong-yan |
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| Institution: | HE Fang-yi,LI Tie-chun,ZHANG Cheng-buo,HOU Dong-yan(Department of Chemistry,Anshan Normal University,Anshan Liaoning 114007,China) |
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| Abstract: | The volatiles of corn and corn mixed with saleratus are obtained by using simultaneous distiliation and extraction.The compounds of the essential oil are analyzed by GC/MS.Thirty two constituents in corn making 92.2% of the total peak area and twenty six constituents in corn mixed with saleratus making 88.5% of the total peak area are indentified.The components with highest contents in corn are :hexadecanoic acid(39.4%),9,12-octadecadienoic acid(15.0%),3,4-dimethyl-hexane(5.7%).The main components in corn m... |
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| Keywords: | Corn Saleratus Volatiles GC-MS |
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