摘要
采用顶空气相色谱和质谱联用技术对猪皮酶解液与还原糖的美拉德反应风味物质进行了分析,确定了54种成分,主要包括烃类8.522%、醇类6.65%、醛类12.805%、酮类23.371%、羧酸类0.251%、酯类1.4%、呋喃类16.957%、吡啶类0.252%、噻吩类5.263%、噻唑类20.072%、吡嗪类0.406%。该方法具有灵敏度高,样品前处理简单、快速的优点,适于分析热反应猪肉风味香精的组成。
The Maillard reaction product of hydrolyzate of pigskin and reduced sugar was analyzed by headspace- GC-MS, 54 components were identified, the main chemical components are hydrocarbons 8.522%, alcohols 6.65% ,aldehydes 12.805%, ketones 23.371%, carboxylic acids 0.251%, esters 1.4%, furans 16.957%, pyridines 0.252%, thiophene type 5.263%, thiazole type 20.072%, linalool 3.56%, pyrazine type 0.406%. The HS- GC-MS method has many advantages,such as high sensitivity, simple and fast pretreatment, lt is applicable in analyzing pork flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期71-73,77,共4页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(29772009)
