福建香菇风味的检测
Flavour Studies on Fujian Lentinus Edodes
DOI:
中文关键词: 香菇,风味,蒸馏-萃取
英文关键词: Lentinus edodes,Flavour,Distillation-Extraction,
基金项目:
郑建仙 丁霄霖
华南理工大学,无锡轻工大学
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中文摘要:
应用SDE抽提装置结合GC-MS联机分析,对福建产香菇伞部与柄部的风味物质作了检测,分别从伞部与柄部中鉴定出64与42种风味化合物。在所检出的含硫化合物中,有2种组分系首次发现。
英文摘要:
Using simutaneous distillation-extractor(SDE),the extracted volatile flavour compounds by GC-MS from fruit body(BG)and foot body(BJ)of Fujian Lentinus edodes were analysed,64 were isolated and 42 flavour compounds were identified. Analysis results showed
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