瓦莎毕生鲜酱化学成分研究

摘要

采用国家标准分析法及索氏提取气质联用技术（GC-MS）测定了云南省丽江市瓦莎毕实业有限公司所生产的瓦莎毕生鲜酱的主要化学成分。结果表明,瓦莎毕生鲜酱的水分质量分数为15.2%、粗纤维质量分数为7.1%、蛋白质质量分数为3.0%、还原糖质量分数为10.0%、粗脂肪质量分数为1.3%、含有大量的常微量元素,且还含有山嵛菜作为调味品的主要辛辣成分异硫氰酸烯丙酯。%Study on the main chemical components of fresh Mustard sauce from Washabi Industrial Co.,Ltd.by using the national standard analysis and Gas chromatography-mass spectrometry of Soxhlet extraction.The results show that Washabi fresh butter has moisture content of 15.2%,crude fiber content of 7.1%,protein content of 3.0%,reducing sugar content of 10.0%,crude fat content of 1.3%,a large number of trace elements,and Spicy mustard as a condiment to the main components of allyl isothiocyanate.