Extraction and Analysis Volatile Constituents of Dry Yellow Soybean Sauce by Steam Distillation and GC-MS
The volatile constituents of two kinds of dry yellow soybean sauce from Beijing are extracted by steam distillation in order to analyze their volatile compositions.The extraction conditions are optimized in order to obtain better extraction conditions.The extractives are analyzed by gas chromatography-mass spectrometry,combined with calculation of retention index about the separated constituents.Thirty-eight compounds are identified,including 4 alcohols,2 phenols,10 aldehydes,2 ketones,10 organic acids,7 esters and 3 other compounds.Their relative contents are determined by peak area normalization method.There are 2 0 compounds which are common constituents in two kinds of dry yellow soybean sauce; they are ethanol,2-methyl-1-propanol,2-furanmethanol,5-methyl-2-furanmethanol,2-methoxy-4-vinylphenol,2-methyl-propanal,3-methyl-butanal,furfural,benzeneac-etaldehyde,5-methyl-2-phenyl-2-hexenal,methyl vinyl ketone,acetic acid,propanoic acid,2-methylpropanoic acid,4-methylpentanoic acid,octanoic acid,n-hexadecanoic acid,ethyl formate,ethyl acetate,1-(1H-pyrrol-2-yl)-ethanone.
NETL
NSTL
万方数据
维普
