宝泉大豆酱及农家酱挥发性成分的比较分析-食品安全质量检测学报.PDF

7 3 Vol. 7 No. 3 2016 3 Journal of Food Safety and Quality Mar. , 2016 庞惟俏, 姜 雪, 杨 洋, 郭德军* (, 163319) 摘 要: 目的 方法 - , , 结果 42 , 939.19251.41 ng/g, 20 , (387.05 ng/g) (207.46 ng/g)(25.05 ng/g); (87.80 ng/g)(41.21 ng/g)2,3- (14.19 ng/g), , 2 结论 , , 关键词: ; ; ; ; - Comparative analysis of aroma components in Baoquan soybean paste and village soybean paste * PANG Wei-Qiao, JIANG Xue, YANG Yang, GUO De-Jun (School of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China) ABSTRACT: Objective To compare the differences of aroma components in Baoquan soybean sauce and village soybean sauce. Methods Aroma components of Baoquan soybean paste and village soybean paste were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry technology, and the component contents were calculated by internal standard method. Results The results indicated that 42 kinds of aroma composition were detected in the Baoquan soybean sauce and village soybean sauce, and the total contents were 939.19 ng/g and 251.41 ng/g, respectively, and