IDENTIFICATION OF PYRAZINES IN MAPLE SYRUP

被引：15

作者：

ALLI, I ^{[1
]}

BOURQUE, J ^{[1
]}

METUSSIN, R ^{[1
]}

LIANG, R ^{[1
]}

YAYLAYAN, V ^{[1
]}

机构：

[1] FOOD RES & DEV CTR,ST HYACINTHE,QUEBEC,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 05期

关键词：

D O I：

10.1021/jf00095a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Commercial samples of Quebec maple syrup (1, amber; 3, dark) were extracted successively with diethyl ether, an acid solution, a basic solution, and then finally dichloromethane. Capillary gas chromatographic analysis of the dichloromethane extract indicated the presence of methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, and trimethylpyrazine. Gas chromatography-mass spectrometry confirmed the presence of the six pyrazine compounds and also suggested the presence of the 2-ethyl-6-methylpyrazine. © 1990, American Chemical Society. All rights reserved.

引用

页码：1242 / 1244

页数：3

共 17 条

[1] IDENTIFICATION OF METHYLCYCLOPENTENOLONE AND OTHER COMPOUNDS IN MAPLE SIRUP FLAVOR EXTRACT [J].