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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%。
GC-MS was used to analyze the volatile flavor compounds in the fermentation liquid of Jin ear. The mass spectra of the sample components were compared to the mass spectra of known compounds in the database (Nist Library and Wiley Library). This study demonstrated that the sesquiterpene compounds with a matching index of 800 or more in the fermentation liquid of Jinae accounted for about 47% of the total volatile components.