Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51371
DC FieldValueLanguage
dc.contributor.advisor蔡順仁zh_TW
dc.contributor.advisorCAI,SHUN-RENen_US
dc.contributor.author陳佳慧zh_TW
dc.contributor.authorCHEN, JIA-HUIen_US
dc.date1991zh_TW
dc.date.accessioned2014-06-06T08:54:15Z-
dc.date.available2014-06-06T08:54:15Z-
dc.identifier.urihttp://hdl.handle.net/11455/51371-
dc.description.abstract青蔥(Allium fistulosum L.)為本省傳統之香辛料蔬菜作用, 在中國菜餚之調理過 程中扮澱極重要之角色。本論文旨在研究青蔥精油及精油樹脂之香氣成分,並探討不 同品種青蔥,及各種加工調理方式與貯藏條件對青蔥香氣成分之影響。期能明瞭青蔥 之香味特性,而供進一步以精油及精油樹脂之型式應用於中式調理食品香料之開發。 以GC/MS鑑定青蔥精油之揮發性成分, 結果顯示青蔥精油中有51%為含硫化合,其中 以Methyl propyl trisulfide及Dipropyl disulfide二者之含量最高。不同品種之青 蔥揮發性香氣成分含量,以北蔥最高,四季蔥與大蔥次之。青蔥之前處理以pH調整為 7 者, 其揮發性香氣成分有最大生成量。而蔥青比蔥白含較高量之催淚及辛辣成分。 烘烤青蔥之含硫香氣成分主由含methyl radicals 者所賦予; 油炸青蔥者, 則由met- hyl radicals與1-propenyl radicals 共同形成之變硫化合物所賦予。以冷藏方式貯 存青蔥, 可保留較多之辛辣及催淚成分。 青蔥精油樹脂中,以二氣甲烷及正已烷抽取者,含較高量之揮發性油及催淚性成分, 且無論係精油樹脂或其揮發油均具有新鮮之青蔥原味。青蔥精油樹脂之抗氧化性,可 何持中式調理食品之品質安定性。zh_TW
dc.language.isoen_USzh_TW
dc.publisher食品科技研究所zh_TW
dc.subjectGC/MSen_US
dc.subject青蔥zh_TW
dc.subject精油zh_TW
dc.subject精油樹脂zh_TW
dc.subject加工調理方式zh_TW
dc.subject貯藏條件zh_TW
dc.subject香氣成分zh_TW
dc.subject揮發性油zh_TW
dc.subject催淚性zh_TW
dc.titleStudies on the volatile compounds of essential oil and oleoresin from green onion (Allium fistulosum L.)en_US
dc.title青蔥精油與精油樹脂香氣成分之研究zh_TW
dc.typeThesis and Dissertationzh_TW
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypeThesis and Dissertation-
Appears in Collections:食品暨應用生物科技學系
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