摘要
采用气相色谱-质谱联用(GC-MS)和气相色谱(GC)方法对两种市售牛肉香基1号和2号进行了定性及定量分析,并对两种牛肉香基的主要成分及组成进行了比较。结果表明,两种香基中的检出成分均在美国食品香料与萃取制造者协会批准编号(FEMA.NO.)允许安全食用的范围内。杂环化合物和含硫、氮化合物构成了牛肉香基的主体,进一步说明各种成分对牛肉香基香气的贡献大小。
The components of the beef flavorings No. 1 and No. 2 were analyzed qualitatively and quantitatively by GC-MS and GC. The major components of the two beef flavorings were compared. The results showed that the compounds in the beef flavorings are all in the range of safe food. The characteristic flavor of beef flavorings was mainly from heterocyclic compounds and containing N or S compounds, indicating the contribution of each compound to the beef flavorings.
出处
《分析试验室》
CAS
CSCD
北大核心
2005年第9期85-90,共6页
Chinese Journal of Analysis Laboratory
关键词
牛肉香基
气相色谱-质谱联用
杂环化合物
含硫
氮化合物
Beef flavoring
Gas-chromatography-massspectrometry
Heterocyclic compounds
Nitrogen or sulfur-compounds
