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本文采用同时蒸馏 -萃取法 (Simultaneous Distillations-Extraction,SDE)提取了香稻品种——白香糯的挥发性香味成分 ,采用气相色谱 -质谱 (GC/MS)联用技术鉴定了白香糯的 2 3种非酸性香气成分。对其中最重要的香气成分 2 -乙酰基 -1-吡咯啉进行了定量测定。
In this paper, the volatile flavor components of the fragrant rice variety Bai Xiangnuo were extracted by Simultaneous Distillations-Extraction (SDE). The chemical constituents of Bai Xiangnuo were identified by gas chromatography-mass spectrometry (GC / MS) 2 3 kinds of non-acidic aroma components. The most important aroma component, 2 - acetyl - 1 - pyrroline, was quantitatively determined.