| 松花皮蛋风味成份的分离与鉴定 |
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| 引用本文： | 张远刚,钱明坚.松花皮蛋风味成份的分离与鉴定[J].华中农业大学学报,1989,8(2):168-175. |
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| 作者姓名： | 张远刚 钱明坚 |
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| 作者单位： | 华中农业大学食品系，Givaudan Corporation，Clifton，NJO7014，USA，Dept.of Food Science，Rutgers，the State University of New Jersey.New Brunswick，NJ，USA 留美博士生 |
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| 摘 要： |
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| 关 键 词： | 松花皮蛋 皮蛋风味 色质联用法 |
ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS IN CHINECE PRESERVED DUCK EGGS (FIDAN) |
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| Zhang Yuangang,Mingjen Ch en and Chi-Tang Ho.ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS IN CHINECE PRESERVED DUCK EGGS (FIDAN)[J].Journal of Huazhong Agricultural University,1989,8(2):168-175. |
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| Authors: | Zhang Yuangang Mingjen Ch en and Chi-Tang Ho |
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| Institution: | Zhang Yuangang~1,Mingjen Ch en~2 and Chi-Tang Ho~3 1. Department of Food Science and Technology,Huazhong Agricultural University. Wuhan. PRC
2. Givaudan corporation,Ciifton,NJ. USA
3. Department of Food Science,Rutgers,The State University of New Jersey,New Brunswick . NJ .USA |
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| Abstract: | Volatile components of Chinese preserved duck eqqs (pidan) were isolated by simulia neous stearn distillation/extraction using a Likens-Nckens apparatus, and concentrated by a Kuderna-Danish evaporator. The isolate was analyzed by gas chromatography (GC) and gas chromatography-mass specirometry (GC/MS). A lotal of 59 compounds, including pyrazines, sulfurcontaining compounds, benzenes, carboriyls, acids, alcohois, esters and some miscellaneous compounds, were identified. Only 19 of them were previously reported as aromas of eggs or egg producis. |
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| Keywords: | preserved duck egg GC/MS volatile components of duck egg |
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