不同萃取方式对烘烤花生挥发性物质提取效果的影响-食品安全质量.PDF

5 10 Vol. 5 No. 10 2014 10 Journal of Food Safety and Quality Oct. , 2014 1,2 2 1 1,2* 王 丽 , 王 强 , 罗红霞 , 李淑荣 (1. , 102442; 2. , 100193) 摘 要: 目的 方法 , 结果 54 46 ; 17.36%19.38%结论 , 关键词: ; ; ; Research on different extract methods to the volatile substance of roasted peanut 1,2 2 1 1,2* WANG Li , WANG Qiang , LUO Hong-Xia , LI Shu-Rong (1. Beijing Vocational College of Agriculture, Beijing 102442, China; 2. Institute of Agro-food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China) ABSTRACT: Objective To compare the solid phase microextraction and dynamic headspace sampling on the effect of the flavor of roasted peanut. Methods The relationship of extract methods (solid phase microex- traction, extraction head, temperature and time; dynamic headspace sampling, time, tempreture, the flow rate of nitrogen). Results The two methods extracted 54, 46 compounds for solid phase microextraction, dynamic headspace sampling, respectively. The relative standard deviation of the two methods was 17.36% and 19.38%. Conclusion Solid phase microextraction is a simple, rapid and solvent-free method for extracting key flavors of roasted peanut. KEY WORDS: roasted peanut; solid phase microextraction; dynamic headspace sampling; volatile substance [1], 1 引 言 ,