Analysis of volatile flavor compound in black garlic by solid phase microextraction-GC-MS

Abstract

Keywords:
• black garlic,
• solid phase microextraction(SPME),
• GC-MS,
• volatile flavor compound

References

1. [1]

   孙月娥,吕丹娜,王卫东,等.美拉德反应对大蒜抗氧化活性的影响[J].食品工业科技,2013,34(9):119.
   

2. [2]

   周春丽,陈超,李玉萍,等.固相微萃取-气质联用鉴定新鲜大蒜风味成分[J].食品工业,2013,34(6):210.
   

3. [3]

   周江菊.顶空固相微萃取气质联用分析大蒜挥发性风味成分[J].中国调味品,2010,35(9):95.
   

4. [4]

   张中义,杨晓娟,张峻松,等.发酵黑蒜中挥发性物质的GC-MS分析[J].中国调味品,2012,37(7):74.
   

5. [5]

   杨敏.SPME-GC/MS联用技术在部分蔬菜挥发性成分分析中的应用研究[D].兰州:甘肃农业大学,2008.
   

6. [6]

   王瑜,邢效娟,景浩.大蒜含硫化合物及风味研究进展[J].食品安全质量检测学报,2014(10):3092.
   

7. [7]

   李燕,王荣,李冠,等.新鲜大蒜中蒜氨酸酶的分离纯化及性质[J].植物学通报,2005,22(5):579.
   

8. [8]

   Yu T H,Wu C M,Rosen R T,et al.Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution[J].Journal of Agricultural and Food Chemistry,1994,42(1):146.

9. [9]

   Block E,Iyer R,Grisoni S,et al.Lipoxygenase inhibitors from the essential oil of garlic[J].Journal of the American Chemical Society,1988,110(23):7813.

10. [10]

    Amagase H,Peteseh B L,Matsuura H,et al.Intake of garlic and its bioactive components[J].The Journal of Nutrition,2001,131(3):955.

11. [11]

    田莉,杨秀伟,陶海燕.大蒜化学成分的气-质联用分析[J].天然产物研究与开发,2005,17(5):533.
    

12. [12]

    文冬梅,伍锦鸣,赵谋明,等.烟末酶解物美拉德反应配料的优化[J].现代食品科技,2013,29(2):354.
    

Proportional views