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采用同时蒸馏萃取结合气相色谱-质谱联用技术分析黄、白、绿和黑色谷子挥发性成分差别,4种色泽谷子共检测到51种挥发性成分,为醛、醇、酮、碳氢、含苯衍生物、杂环和酚类物质,黄、白、绿、黑谷子分别检测出40、46、41、43种成分。不同色泽谷子挥发性成分构成较为相似,含有36种相同成分,主要体现在含量差别,己醛、壬醛、(E,E)-2,4-癸二烯醛和2-戊基呋喃为不同色泽谷子主要挥发性成分。醛类在不同色泽谷子中种类最丰富、含量最高,其成分和含量差别会给产品气味品质带来重要影响。
The volatile components of yellow, white, green and black millet were analyzed by simultaneous distillation and gas chromatography-mass spectrometry (GC-MS). There were 51 volatile components in alfalfa, aldehydes, ketones, Benzene derivatives, heterocyclic and phenolic compounds, yellow, white, green and black millet were detected 40,46,41,43 kinds of components. The compositions of the volatile components of millet with different color are similar and contain 36 kinds of the same components, which are mainly reflected by the content difference. Hexanal, nonanal, (E, E) -2,4-decadienal and 2-pentylfuran are different Color millet main volatile components. Aldehydes in different color millet in the most abundant species, the highest content, the composition and content of the difference will have a significant impact on the quality of the product odor.