常规和低脂商业花生酱制品中烷基吡嗪的定量分析。

Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.

作者信息

Joo K, Ho C T

机构信息

Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers University, New Brunswick 08903, USA.

出版信息

Biosci Biotechnol Biochem. 1997 Jan;61(1):171-3. doi: 10.1271/bbb.61.171.

DOI:10.1271/bbb.61.171

PMID:9028047

Abstract

A simple, modified version of the selective purge and trap method was applied for a quantitative analysis of the trace amount of pyrazines present in both regular- and low-fat commercial peanut butter preparations. A total of 33 volatile compounds were identified, the three most abundant individual pyrazines being 2,5 (or 2,6)-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and pyrazine which comprised 55-79% of the total pyrazine concentration. Minor or trace quantities of thiazoles, oxazoles, pyrroles, and pyridine were also identified in the sample.

摘要

采用一种简单的、经过改进的选择性吹扫捕集法，对常规和低脂商业花生酱制品中痕量吡嗪进行定量分析。共鉴定出33种挥发性化合物，含量最高的三种吡嗪分别是2,5（或2,6）-二甲基吡嗪、2-乙基-6-甲基吡嗪和吡嗪，它们占总吡嗪浓度的55%-79%。样品中还鉴定出少量或痕量的噻唑、恶唑、吡咯和吡啶。