5月18日修改后的毕业论文-马路凡.docVIP

昆 明 学 院 2012 届毕业设计（论文） 设计（论文）题目 咸菜类豆制品挥发性成分研究 子课题题目 无 姓 名 马 路 凡 学 号 20081001142 所 属 系 化学科学与技术系 专业年级 2008级化学班 指导教师 杨婉秋 方云山 2012 年 5 月 摘 要对咸菜类豆制品挥发性成分的文献报道少，还未见采用SDE-GC-MS（同时蒸馏萃取法-气相色谱-质谱联用）分析咸菜类豆制品挥发性成分报道。本论文对常见咸菜类豆制品（豆瓣酱、腌制卤腐、昭通酱）采用SDE分别提取样品挥发性成分；再以GC-MS对提取出的挥发性成分进行分离鉴定，对鉴定结果进行分析、研究，为进一步研究咸菜类的提供一定的理论支持和实验依据。 三种咸菜类豆制品的挥发性成分中均含脂类、烷烃、烯烃、醛类、酸类、醇类、胺类化合物、含硫化合物等1-乙烯氧基-十八烷关键词 ：豆瓣酱；腌制卤腐；昭通酱；咸菜；挥发性成分分析； SDE-GC-MS Abstract Bean products industry on Chinese urban and rural economic and social development to have the important contribution. One of the pickle bean products in the daily life of the residents of our country which occupies an important position and role, market prospect is good, the volatile flavor that influence the quality of one of the important factors. At present, the pickle kind of bean products for volatile organic compounds of study reported in the literature to less, also did not see the SDE-GC-MS (and distillation extraction gas chromatography mass spectrometry) analysis of volatile organic compounds and pickle bean products of the systematic research report. This paper common of pickle bean products (broad bean paste, salted halogen rotten, Zhao tong city sauce) respectively by SDE sample extraction volatile organic compounds; Again with GC-MS to extract the volatile constituents of isolation and identification for the identification of the analysis, research, for further research of the pickle other volatile flavor to provide certain theoretical support and experimental basis. Three of the pickle volatile organic compounds of bean products are including the lipid, paraffin, olefins, acids, baldheads, alcohols, amine compounds, sulphocompounds, etc. The same compounds have 18. From its sauce isolated and identified and kind of volatile compounds, accounting