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| 利用GC-MS技术分析金耳发酵液挥发性成分 | |
| 引用本文： | 张志才,章克昌,俞建国,顾立新.利用GC-MS技术分析金耳发酵液挥发性成分[J].天然产物研究与开发,2007,19(5):822-826. |
| 作者姓名： | 张志才 章克昌 俞建国 顾立新 |
| 作者单位： | 1. 江苏大学食品与生物工程学院,镇江,212013 2. 江南大学生物工程学院生物资源实验室,无锡,214036 3. 江苏泰兴同原堂生物工程公司,泰兴,225400 |
| 摘 要： | 利用GC-MS技术对金耳发酵液中挥发性风味物质进行了分析。样品成分的质谱图与数据库(Nist库and Wiley库)中已知化合物质谱图比较。该研究证明金耳发酵液中匹配指数在800以上的倍半萜类化合物约占整个挥发性成分47%。 |
| 关 键 词： | 金耳 顶空进样 气相色谱-质谱技术 匹配指数 挥发性香味物质 |
| 文章编号： | 1001-6880（2007）05-0822-05 |
| 收稿时间： | 2006-04-20 |
| 修稿时间： | 2006-06-30 |
Analysis of the Volatile Compounds in Tremella aurantialba Broth by GC-MS Method |
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| ZHANG Zhi-cai,ZHANG Ke-chang,YU Jian-guo,GU Li-xin.Analysis of the Volatile Compounds in Tremella aurantialba Broth by GC-MS Method[J].Natural Product Research and Development,2007,19(5):822-826. | |
| Authors: | ZHANG Zhi-cai ZHANG Ke-chang YU Jian-guo GU Li-xin |
| Abstract: | The volatile flavor in Tremella aurantialba fermentation broth was investigated by head-space gas chromatography-mass spectrometry(GC-MS).Mass spectral data of the sample components were found to match up with those of known compounds in a database(Nist database and Wiley database).The match indexes of 34 sesquiterpenes are more than 800.The identified sesquiterpenes accounted for more than 47% of the total flavor compounds. |
| Keywords: | Tremella aurantialba head-space GC-MS match index volatile flavour |
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