| 气相色谱-质谱联用法分析阿胶中的腥味物质 |
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| 引用本文： | 毛跟年,郭倩,李鑫,瞿建波.气相色谱-质谱联用法分析阿胶中的腥味物质[J].动物医学进展,2010,31(12). |
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| 作者姓名： | 毛跟年 郭倩 李鑫 瞿建波 |
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| 作者单位： | 陕西科技大学,陕西西安,710021 |
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| 摘 要： | 提取阿胶中的挥发性物质并鉴定出构成腥味的主要成分。用蒸馏提取法提取阿胶中的挥发性物质,提取时加入十二烷基硫酸钠(SDS),使挥发性物质充分解离释放,然后利用气相色谱-质谱联用法(GC-MS)对提取物进行定性分析。结果鉴定出23种挥发物,其中12种具有特殊的气味,分别具有刺激性辛香气味、类似薄荷气味、刺激性臭味、特殊的香气或令人不悦的气味等。其中,异硫氰酸甲酯在所有挥发性物质中的相对含量较高,在阿胶腥味的构成中发挥着主要作用。
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| 关 键 词： | 阿胶 挥发性物质 腥味 气相色谱-质谱联用 |
Anaysis of Flavor Ingredients in Colla corii asini with GC-MS |
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| MAO Gen-nian,GUO Qian,LI Xin,QU Jian-bo.Anaysis of Flavor Ingredients in Colla corii asini with GC-MS[J].Progress In Veterinary Medicine,2010,31(12). |
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| Authors: | MAO Gen-nian GUO Qian LI Xin QU Jian-bo |
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| Institution: | MAO Gen-nian,GUO Qian,LI Xin,QU Jian-bo(Shaanxi University of Science and Technology,Xi'an,Shaanxi,710021,China) |
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| Abstract: | This experiment extracts the volatile ingredients in Colla corii asini by distillation and identifies those ingredients by GC-MS.The results showed that there are 23 volatile ingredients and 12 of them have characteristic smells,such as irritating odour,menthol smell,foul smell,and so on.The relative content of methyl isothiocyanate is the highest of 23 volatile ingredients,and by inference methyl isothiocyanate is the primary ingredient that comes into being the flavor of Colla corii asini. |
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| Keywords: | Colla corii asini volatile ingredient flavor GC-MS |
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